Pumpkin Spice Monkey Bread Recipe
This Pumpkin Spice Monkey Bread is a delightful twist on the classic pull-apart bread, featuring tender biscuit pieces coated in a cinnamon-sugar mixture, baked with a luscious pumpkin-spiced caramel sauce. Perfect for fall gatherings or a cozy breakfast treat, this sweet bread combines the warm flavors of pumpkin, cinnamon, and cream cheese in every bite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Bread and Coating
- 1 cup sugar
- 2 teaspoons cinnamon
- 36 ounces (3 packages) refrigerated buttermilk biscuit dough, each cut into quarters
Pumpkin Spice Sauce
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/3 cup canned pumpkin puree
- 4 ounces cream cheese
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and generously spray a Bundt pan with baking spray to ensure easy removal of the bread after baking.
- Coat Biscuit Pieces: In a large bowl, combine the sugar and cinnamon. Add the biscuit dough quarters and toss them thoroughly to coat each piece evenly with the cinnamon sugar mixture.
- Layer in Bundt Pan: Place the coated biscuit pieces into the prepared Bundt pan. Do not press them down; let them pile naturally to allow for a fluffy texture when baked.
- Prepare Pumpkin Spice Sauce: In a medium saucepan over medium heat, combine the unsalted butter, brown sugar, canned pumpkin puree, cream cheese, and pumpkin pie spice. Stir constantly and bring the mixture to a gentle boil for about 1 minute until smooth and combined.
- Pour Sauce and Bake: Pour the hot pumpkin spice sauce evenly over the biscuit pieces in the Bundt pan. Place the pan in the oven and bake for 35 to 40 minutes until the bread is golden brown and cooked through.
- Cool and Serve: Remove the Bundt pan from the oven and let it cool for 10 to 15 minutes. Then, place a serving plate over the bottom of the pan and carefully invert to release the monkey bread. Serve warm for the best experience.
Notes
- Ensure that the cream cheese is cubed and softened to blend smoothly into the pumpkin sauce.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Let the monkey bread cool slightly before flipping to prevent it from falling apart.
- This recipe can be made a day ahead; reheat gently before serving.
- For extra texture, consider adding chopped nuts like pecans or walnuts in between the layers.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of the bread)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: pumpkin spice, monkey bread, fall recipe, breakfast bread, pumpkin dessert, cinnamon sugar bread
Find it online: https://thefoodrecipe.com/pumpkin-spice-monkey-bread-recipe/
