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Pumpkin Spice Monkey Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 78 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Spice Monkey Bread is a delightful twist on the classic pull-apart treat, featuring soft buttermilk biscuit pieces coated in a sweet pumpkin pie spice sugar and smothered in a rich, buttery pumpkin-sugar sauce. Perfect for fall gatherings or a cozy weekend breakfast, this monkey bread bakes to a golden, caramelized perfection in a Bundt pan and is irresistibly gooey, flavorful, and festive.

Ingredients

Scale

Biscuits and Coating

  • 3 (16.3-oz.) cans refrigerated buttermilk biscuits (the non-flaky ones)
  • 3/4 cup granulated sugar
  • 1 Tbsp. pumpkin pie spice

Pumpkin Sauce

  • 1/2 cup (1 stick) salted butter
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/2 cup pure pumpkin puree (not pie filling)
  • 1 tsp. vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F to prepare for baking the monkey bread.
  2. Prepare the Biscuits: Cut each biscuit into quarters. In a large zip-top bag, combine the granulated sugar and pumpkin pie spice. Add half of the biscuit pieces, seal the bag, and shake well to thoroughly coat the pieces. Place the coated biscuits in an even layer in a 10-cup Bundt pan. Repeat this process with the remaining biscuit pieces and sugar mixture, layering them evenly in the Bundt pan.
  3. Prepare the Sauce: In a medium saucepan, heat the butter and brown sugar over medium heat for 2 to 3 minutes until the sugar is mostly melted. Whisk in the heavy cream and pumpkin puree, then bring the mixture to a simmer. Cook while stirring frequently until the sauce is well combined and slightly thickened, about 3 to 5 minutes. Remove from heat and whisk in the vanilla extract to finish the sauce.
  4. Assemble and Bake: Pour the prepared pumpkin sauce evenly over the biscuit pieces in the Bundt pan. Place the Bundt pan on a rimmed baking sheet to catch any drips, then bake in the preheated oven for 45 to 50 minutes. The monkey bread should puff up about 2 inches and become a deep dark brown on top.
  5. Cool and Unmold: Allow the monkey bread to cool in the Bundt pan on a wire rack for 15 minutes. To unmold, loosen the edges using an offset spatula. Place a dinner plate or serving platter over the pan, holding both with oven mitts, and flip the pan and plate together. Carefully lift off the Bundt pan, tapping gently if the bread does not release immediately, to let the monkey bread slide onto the plate.
  6. Serve: Serve the monkey bread warm or at room temperature for the best flavor and texture. Enjoy pulling apart the sweet, spiced pieces.

Notes

  • Use the non-flaky refrigerated buttermilk biscuits for best texture.
  • If you don’t have pumpkin pie spice, substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
  • Be sure to place the Bundt pan on a rimmed baking sheet to catch any sauce that might bubble over while baking.
  • Allowing the monkey bread to cool slightly before unmolding helps it keep its shape and prevents sticking.
  • This monkey bread is best eaten the day it is made but can be warmed up gently if needed.

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Find it online: https://easycookingvibes.com/pumpkin-spice-monkey-bread-recipe/