Description
Pumpkin Caramel Monkey Bread is a warm and gooey fall pull-apart bread made with refrigerated buttermilk biscuits coated in pumpkin pie spice and sugar, then covered with a rich homemade pumpkin caramel sauce. It is an easy, crowd-friendly breakfast, brunch, or dessert for autumn gatherings and holidays.
Ingredients
Scale
- 3 (16.3-ounce) cans refrigerated buttermilk biscuits, non-flaky
- 3/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 cup (1 stick) salted butter
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1/2 cup pure pumpkin puree, not pumpkin pie filling
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Cut each refrigerated biscuit into quarters.
- Combine the granulated sugar and pumpkin pie spice in a large zip-top bag. Add half of the biscuit pieces, seal the bag, and shake until evenly coated.
- Arrange the coated biscuit pieces evenly in a 10-cup Bundt pan. Repeat with the remaining biscuit pieces and spiced sugar.
- Place the butter and brown sugar in a medium saucepan over medium heat. Cook for 2 to 3 minutes, stirring until the butter is melted and the sugar is mostly dissolved.
- Whisk in the heavy cream and pumpkin puree. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes, stirring frequently, until smooth and slightly thickened.
- Remove the caramel from the heat and whisk in the vanilla extract. Pour the warm pumpkin caramel evenly over the biscuit pieces.
- Place the Bundt pan on a rimmed baking sheet and bake for 45 to 50 minutes, or until the bread has puffed significantly and the top is deeply browned.
- Transfer the pan to a wire rack and allow the monkey bread to cool in the pan for 15 minutes.
- Carefully loosen the edges with an offset spatula or butter knife. Place a serving platter over the Bundt pan and carefully invert the bread onto the platter.
- Serve the Pumpkin Caramel Monkey Bread warm or at room temperature.
Notes
- Use pure pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
- Regular non-flaky refrigerated biscuits work best for an even pull-apart texture.
- Place the Bundt pan on a rimmed baking sheet to catch any caramel that may drip during baking.
- Look for a deeply browned top and significant rise to determine when the monkey bread is done.
- Allow the bread to cool for about 15 minutes before inverting, but do not let it cool completely in the Bundt pan because the caramel may harden and cause sticking.
- If the bread sticks, return the pan to the warm oven for about 5 minutes to soften the caramel before trying again.
- Store leftovers covered at room temperature for up to 3 days.
- Reheat individual portions in the microwave for 15 to 20 seconds, or warm the whole bread loosely covered with foil in a 300°F oven for 10 to 15 minutes.
- Nutrition values are approximate and will vary depending on the biscuit brand and exact serving size.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/14 of recipe)
- Calories: 495
- Sugar: 33 g
- Sodium: 1093 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 29 mg