Pumpkin Spice Monkey Bread (Print Version)
Warm, gooey monkey bread featuring pumpkin, cinnamon, and sweet vanilla glaze for a comforting fall treat.
# What You’ll Need:
→ Dough
01 -
2 cans (16 ounces each) refrigerated biscuit dough
→ Pumpkin Mixture
02 -
1 cup pumpkin puree
03 -
1/2 cup unsalted butter, melted
04 -
1/2 cup granulated sugar
05 -
1/2 cup packed brown sugar
06 -
2 teaspoons ground cinnamon
07 -
1 teaspoon ground nutmeg
08 -
1/2 teaspoon ground ginger
09 -
1/4 teaspoon ground cloves
→ Glaze
10 -
1 cup powdered sugar
11 -
2 to 3 tablespoons milk
12 -
1/2 teaspoon vanilla extract
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly with butter or non-stick spray.
02 -
Cut each round of refrigerated biscuit dough into quarters using a sharp knife or kitchen scissors.
03 -
In a large mixing bowl, whisk together pumpkin puree, melted unsalted butter, granulated sugar, brown sugar, ground cinnamon, nutmeg, ginger, and cloves until the mixture is smooth.
04 -
Add the biscuit dough quarters to the pumpkin mixture. Toss until all pieces are thoroughly coated.
05 -
Transfer the coated dough pieces into the prepared Bundt pan, distributing them evenly.
06 -
Bake in the preheated oven for 35 to 40 minutes or until the top is golden brown and the bread is cooked through. Let cool in the pan for 10 minutes before inverting onto a serving plate.
07 -
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until the glaze is smooth. Drizzle the glaze over the warm monkey bread.
08 -
Serve warm and enjoy the bread as a breakfast treat or dessert.
# Additional Tips:
01 -
For added crunch, incorporate chopped pecans or walnuts into the dough layers.
02 -
Replace canned biscuit dough with homemade dough for a made-from-scratch experience.
03 -
Serve with vanilla ice cream or whipped cream for a decadent presentation.
04 -
Opt for reduced-fat biscuit dough to create a lighter version.