Pumpkin-Cinnamon Roll Monkey Bread

Give your monkey bread a little pumpkin twist with Pillsbury™ Grands!™ refrigerated pumpkin spice rolls! MORE+ LESS-

By Roxana Yawgel

November 11, 2014

2/3

cup granulated sugar

cans Pillsbury™ Grands!™ pumpkin spice rolls with icing

1/3

cup chopped unwrapped caramels or caramel bits

1/3

cup chopped pecans or walnuts

3/4

cup butter

cup packed brown sugar

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1

Heat oven to 350°F. Butter 15-cup fluted tube cake pan. Place granulated sugar in resealable food-storage plastic bag.
2

Separate dough from all cans into 15 rolls. Cut each roll into quarters to make 60 pieces. Place about 15 roll pieces in bag with sugar; shake to coat.
3

Arrange pieces in pan. Top with one-third of chopped caramels and pecans. Repeat layers ending with roll pieces.
4

In microwavable bowl, microwave butter on High until melted. Stir in brown sugar. Pour over roll pieces.
5

Bake 40 to 45 minutes. Remove from oven to cooling rack. Cool in pan 15 to 20 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan.
6

Spoon icing into small microwavable bowl. Microwave on High a few seconds or until icing can be poured. Pour over monkey bread. To serve, pull apart pieces of bread.

For a year-round version of this ooey gooey monkey bread, you can use Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing.
Chocolate chunks or chips could be used instead or in addition to the caramel pieces.