Pumpkin-Caramel Monkey Bread
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By
Brooke McLay
Updated Oct 4, 2016
Celebrate the flavors of autumn in this sure-to-please version of monkey bread. Try it with ice cream for dessert!
Pumpkin-Caramel Monkey Bread
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- Prep Time 15 min
- Total 60 min
- Ingredients 6
- Servings 8
Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons pumpkin pie spice
- 4 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
- 1 cup packed brown sugar
- 3/4 cup butter
- 1/4 cup canned pumpkin (not pumpkin pie mix)
Instructions
-
Step1Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
-
Step2In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.
-
Step3In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan.
-
Step4Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.
Nutrition
No nutrition information available for this recipe
Tips from the
Pillsbury Kitchens
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