Pumpkin Monkey Bread
You know what's great about monkey bread besides its super-fun name? Everything. But my Pumpkin Monkey Bread is pull-apart delicious with a layered flavor-profile that will wow everyone who tastes it, including you!
Ingredients
- 2 tubes refrigerated biscuit dough 16 ounces each
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup packed brown sugar
- 1/4 cup unsalted butter
- 1/2 cup canned pumpkin
- 1/2 teaspoon vanilla extract
- 3 ounces cream cheese
- 1/2 cup powdered sugar
- 3 tablespoons milk
Instructions
- Preheat your oven to 350°F and grease a Bundt pan with butter or non-stick spray.
- Cut the biscuit dough into quarters. In a bag, shake the granulated sugar, cinnamon, and pumpkin pie spice together.
- Toss the dough pieces in the sugar-spice mix until well coated, then layer them into the Bundt pan.
- In a small saucepan, melt the brown sugar, butter, canned pumpkin, and vanilla extract together over medium heat. Stir until well combined and pour over the biscuit pieces in the pan.
- Bake for 40 minutes or until the bread is golden and cooked through. Let it cool for 5 minutes, then turn it out onto a serving plate.
- For the icing, beat together cream cheese, powdered sugar, and milk until smooth. Drizzle over the warm monkey bread before serving.
Nutrition
Calories: 308kcalCarbohydrates: 50gProtein: 6gFat: 10gSaturated Fat: 6gSodium: 58mgFiber: 1g
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