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Pumpkin-Caramel Monkey Bread

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  • Prep 15 min
  • Total 60 min
  • Ingredients 6
  • Servings 8
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Celebrate the flavors of autumn in this sure-to-please version of monkey bread. Try it with ice cream for dessert!
By Brooke McLay
Updated Oct 4, 2016
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  • 1
    Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
  • 2
    In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.
  • 3
    In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan.
  • 4
    Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

Tips from the Pillsbury Kitchens

  • tip 1
    Flavor boost—For extra pumpkin flavor, double the butter and brown sugar. Add an additional 1/2 cup of pumpkin and save 1 cup of the pumpkin-caramel mixture to drizzle over your warm bread as it comes out of the oven!
  • tip 2
    Serving Suggestions—This recipe tastes great with a mug of hot apple cider!
  • tip 3
    To make single servings of this recipe (as seen in the photo), place sugar-spice coated biscuit pieces in small ramekins. Drizzle with pumpkin-caramel mixture. Bake at 350°F for 15 to 10 minutes or just until golden brown and bubbly. Cool before serving.

Nutrition Information

No nutrition information available for this recipe
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