Description
Indulge in the delicious flavors of fall with this Pumpkin Caramel Monkey Bread. Perfect for breakfast or dessert, this pull-apart bread is a delightful treat for any occasion.
Ingredients
Scale
- 2 cans (16.3 ounces each) refrigerated biscuit dough
- 3/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/2 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup chopped pecans (optional)
Biscuit Dough:
Sugar Spice Coating:
Pumpkin Mixture:
Additional Ingredients:
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 12-cup Bundt pan well.
- Prepare Biscuits: Cut each biscuit into quarters. In a large zip-top bag, combine granulated sugar and pumpkin pie spice. Add the biscuit pieces in batches, seal the bag, and shake to coat.
- Make Pumpkin Mixture: In a medium bowl, whisk together melted butter, brown sugar, pumpkin puree, and vanilla extract until smooth.
- Assemble the Bread: Layer half of the coated biscuit pieces in the prepared Bundt pan. Drizzle half of the pumpkin mixture and caramel sauce over the biscuits and sprinkle with half of the pecans if using. Repeat with the remaining ingredients.
- Bake: Bake for 35-40 minutes, or until golden brown and cooked through.
- Serve: Let cool in the pan for 10 minutes, then carefully invert onto a serving plate. Serve warm and enjoy!
Notes
- For extra decadence, drizzle with additional warm caramel sauce just before serving.
- Store leftovers covered at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 340
- Sugar: 21g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
