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Pumpkin Spice Monkey Bread Recipe

Pumpkin Spice Monkey Bread Recipe
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★★★★★

4.9 from 18 reviews

This Pumpkin Spice Monkey Bread is a festive and indulgent pull-apart bread featuring tender buttermilk biscuits coated in a mixture of granulated sugar and pumpkin pie spice, baked under a rich, gooey pumpkin caramel sauce made with butter, brown sugar, heavy cream, and pure pumpkin puree. Perfectly warm, soft, and bursting with autumn flavors, this monkey bread is an ideal treat for holiday breakfasts or cozy gatherings.

Ingredients

Scale

Monkey Bread

  • 3 (16.3-oz.) cans refrigerated buttermilk biscuits
  • 3/4 cup granulated sugar
  • 1 Tbsp. pumpkin pie spice

Caramel Sauce

  • 1 stick salted butter (1/2 cup)
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/2 cup pure pumpkin puree
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the monkey bread.
  2. Prepare Biscuits: Cut each refrigerated buttermilk biscuit into quarters to create bite-sized pieces perfect for monkey bread.
  3. Coat Biscuit Pieces: In a large zip-top bag, combine the biscuit quarters with granulated sugar and pumpkin pie spice. Shake well to evenly coat all pieces with the spiced sugar mixture.
  4. Arrange in Bundt Pan: Place the coated biscuit pieces evenly into a Bundt pan, spreading them out to prepare for the sauce.
  5. Make Caramel Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the light brown sugar and whisk together until smooth. Add the heavy cream and pumpkin puree, then simmer the mixture for 3-5 minutes until it thickens slightly. Remove from heat and stir in vanilla extract for added flavor.
  6. Pour Sauce Over Biscuits: Evenly pour the warm pumpkin caramel sauce over the biscuit pieces in the Bundt pan, making sure to cover them thoroughly.
  7. Bake: Place the Bundt pan on a rimmed baking sheet to catch any overflow and bake for 45-50 minutes, or until the monkey bread is deep golden brown and puffed up.
  8. Cool and Release: Let the monkey bread cool in the pan for 15 minutes to allow the caramel to set enough to cling to the bread but not harden. Then invert the pan onto a serving platter carefully to release the bread.
  9. Serve: Serve warm, enjoying the soft, pull-apart bread with gooey pumpkin spice caramel sauce.

Notes

  • Use non-flaky refrigerated buttermilk biscuits to achieve the best texture and structure in the bread.
  • Placing the Bundt pan on a rimmed baking sheet catches any caramel that bubbles over during baking, making cleanup easier.
  • The 15-minute cooling period is crucial—it lets the caramel set but keeps it soft enough to cling to the bread without sticking to the pan.
  • If the bread sticks to the pan when trying to invert, return it to a warm oven for 5 minutes to re-melt the caramel, then attempt the inversion again.

Nutrition

Keywords: Pumpkin Spice Monkey Bread, Monkey Bread, Pumpkin Dessert, Fall Recipes, Pumpkin Bread, Sticky Bread, Sweet Breakfast

Find it online: https://kitchenwithkai.com/pumpkin-spice-monkey-bread-recipe/