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Pumpkin-Cinnamon Roll Monkey Bread

  • Prep 20 min
  • Total 1 hr 25 min
  • Ingredients 6
  • Servings 12
  • Pinterest
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Give your monkey bread a little pumpkin twist with Pillsbury™ Grands!™ refrigerated pumpkin spice rolls! MORE+ LESS-

Roxana Yawgel
November 11, 2014

Ingredients

2/3
cup granulated sugar
3
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
1
cup packed brown sugar

Steps

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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.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe

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