Description
This Warm & Cozy Pumpkin Spice Monkey Bread is the ultimate fall treat, featuring soft buttermilk biscuit pieces coated in pumpkin pie spice sugar and drenched in a rich, caramelized pumpkin sauce. Baked to golden perfection and topped with a creamy, tangy cream cheese glaze, this pull-apart bread is perfect for sharing on chilly autumn mornings or festive gatherings.
Ingredients
Scale
Monkey Bread
- 3 (16.3-oz.) cans refrigerated buttermilk biscuits
- 3/4 cup granulated sugar
- 1 Tbsp. pumpkin pie spice
- 1 stick (1/2 cup) salted butter
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1/2 cup pure pumpkin puree
- 1 tsp pure vanilla extract
- 1/4 tsp salt
Glaze (optional)
- 4 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 tbsp milk or heavy cream
- 1/2 tsp pure vanilla extract
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and generously grease a 10-12 cup Bundt pan to prevent sticking.
- Cut and coat biscuit pieces: Cut each biscuit into 4 roughly equal pieces, creating about 96 pieces total. In a large zip-top bag, combine granulated sugar and pumpkin pie spice, then add biscuit pieces in batches. Seal and shake vigorously until the pieces are thoroughly coated. Layer these coated pieces evenly in the prepared Bundt pan.
- Make the pumpkin caramel sauce: In a medium saucepan over medium heat, melt the salted butter. Add the light brown sugar, heavy cream, pumpkin puree, vanilla extract, and salt. Whisk until smooth and bring to a gentle boil. Reduce heat and simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
- Assemble and bake: Carefully pour the warm caramel pumpkin sauce evenly over the layered biscuit pieces in the Bundt pan. Place the pan on a baking sheet to catch drips. Bake for 30-35 minutes or until golden brown, puffed, and cooked through in the center.
- Cool and flip: Remove from oven and cool in the pan on a wire rack for 10-15 minutes to let the sauce set slightly. Place a large serving platter upside down over the pan and carefully invert to release the monkey bread. Lift the pan away gently.
- Prepare the cream cheese glaze: While the bread cools, whisk softened cream cheese, powdered sugar, milk or heavy cream, and vanilla extract in a bowl until smooth and creamy. Adjust consistency as needed with more milk or powdered sugar.
- Glaze and serve: Once the monkey bread is warm but not too hot (about 20-30 minutes cooling time), drizzle the cream cheese glaze generously over the top. Serve warm for a sticky, sweet, and delicious fall treat. Store leftovers in an airtight container at room temperature for up to 1 day or refrigerate for 3-4 days. Reheat accordingly before serving.
Notes
- Make sure to thoroughly grease the Bundt pan to ensure easy removal of the monkey bread after baking.
- Shaking the biscuit pieces in the sugar-spice mixture ensures maximum flavor coating on every bite.
- Pouring the caramel sauce warm helps it seep into the biscuits for a gooey texture.
- If you prefer a less sweet bread, you can reduce the brown sugar slightly.
- The glaze is optional but adds a deliciously creamy and tangy contrast to the sweet pumpkin spice flavors.
- Store leftovers properly to maintain freshness and reheat gently to avoid drying out the bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin spice monkey bread, fall dessert, pumpkin recipes, pull-apart bread, baking, pumpkin spice, cream cheese glaze, holiday brunch
