Pumpkin Spice Monkey Bread: You W'll Crave
Pop open a can of biscuits for this easy autumn treat!
Ingredients
- 3 16.3-oz cans refrigerated buttermilk biscuits (non-flaky)
- 3/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 cup salted butter 1 stick
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1/2 cup pure pumpkin puree not pie filling
- 1 teaspoon vanilla bean paste
Instructions
- 1. Preheat the oven to 350°F.
- 2. Cut each biscuit into quarters.
- 3. In a large zip-top bag, combine granulated sugar and pumpkin pie spice. Add half of the biscuit pieces, seal the bag, and shake well to coat. Place the coated pieces in an even layer in a 10-cup Bundt pan. Repeat with remaining biscuit pieces and sugar mixture.
- 4. In a medium saucepan over medium heat, melt the butter and brown sugar, stirring until the sugar is mostly melted, about 2 to 3 minutes.
- 5. Whisk in the heavy cream and pumpkin puree. Bring to a simmer and cook, stirring frequently, until well combined and slightly thickened, 3 to 5 minutes.
- 6. Remove from heat and whisk in vanilla bean paste.
- 7. Pour the warm pumpkin caramel mixture evenly over the biscuit pieces in the Bundt pan.
- 8. Bake for 45 to 50 minutes, until golden brown and bubbling.
- 9. Let cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm.
Notes
Do not use flaky-layer biscuits, as they separate too much during baking.
For easy cleanup, spray your Bundt pan well with nonstick spray before adding biscuit pieces.
Leftovers can be stored covered at room temperature for up to 2 days, or refrigerated for up to 4 days.