Pumpkin Monkey Bread
Monkeys and kids love to pull apart this gooey caramel monkey bread flavored with pumpkin. It's quick and easy and a favorite fall breakfast treat!
Servings: 12 servings
Calories: 456kcal
Ingredients
- ½ cup sugar
- 1 ½ teaspoons cinnamon
- ¾ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- 2 cans Pillsbury Grands Flaky Biscuits (total 32 oz)
- 1 cup brown sugar
- ½ cup butter
- ½ cup pumpkin puree
Instructions
- Heat oven to 350 degrees. Heavily butter a bundt pan.
- In a large resealable bag, mix together sugar, cinnamon, nutmeg, allspice and cloves.
- Open the cans of biscuits and separate each into 8 biscuits. Using scissors, cut each biscuit into quarters. Drop into the bag of spiced sugar and shake to coat.
- Place the pieces evenly around the bundt pan making several layers.
- In a small sauce pan, mix brown sugar, butter and pumpkin puree together and bring to boil. Cook for 1 minute, stirring constantly.
- Pour the caramel sauce over the rolls. Place in the oven and cook for 35-40 minutes or until nicely browned.
- Remove to wire rack and let cool for 10 minutes. Invert the bread onto a large plate. Tap the top to make sure all the bread comes loose. Serve warm.
- Note: You can make half again as much pumpkin caramel sauce and drizzle over the warm bread. Or opt for an easy vanilla icing using 1 ½ cups powdered sugar mixed with1 teaspoon vanilla extract and 3-4 Tablespoons half and half .
Notes
STORE in an airtight container at room temperature for up to 2 days. To reheat, place a piece in the microwave for about 10-15 seconds until it's warm and gooey again.
Nutrition
Calories: 456kcal | Carbohydrates: 65g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 792mg | Potassium: 223mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1828IU | Vitamin C: 0.5mg | Calcium: 61mg | Iron: 3mg
