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You are here: Home / Food / Pumpkin-Caramel Monkey Bread

Pumpkin-Caramel Monkey Bread

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Pumpkin-CaramelMonkey Bread
Serves8
Cup Granulated Sugar
2 Tablespoons Pumpkin Pie Spice
4 Cans Pillsbury Grands Flaky Layers RefrigeratedBiscuits
1 Cup Packed Brown Sugar
Cup Butter
Cup Canned Pumpkin (Not Pumpkin Pie Mix)
  1. Heat oven to 350. 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:
  • Flavor Boost For extra pumpkin flavor, double the butter and brown sugar. Add an additional 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.
  • Serving Suggestions This recipe tastes great with a mug of hot apple cider.

Recipe & Photo Credit: Pillsbury

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