Description
Indulge in a warm, comforting autumn treat with this Pumpkin Caramel Monkey Bread. Using soft, pillowy refrigerated biscuit dough, each piece is tossed in a fragrant cinnamon-sugar coating and baked in a rich, silky homemade pumpkin caramel sauce. Finished with a delicate white chocolate drizzle, this pull-apart pastry is the perfect centerpiece for a slow Sunday brunch or a festive holiday morning, offering nostalgic flavors that bring everyone together.
Ingredients
3 cans (16 oz each) refrigerated buttermilk biscuit dough
1 cup granulated sugar
2 tablespoons ground cinnamon
6 tablespoons unsalted butter, melted
1 cup packed light brown sugar
1/2 cup heavy cream
1/2 cup pure pumpkin puree
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup white chocolate chips, for drizzling
Instructions
Preheat oven to 350°F (175°C) and grease a Bundt pan thoroughly.
Cut each biscuit into quarters and roll into balls.
In a large bowl, whisk together the granulated sugar and ground cinnamon.
Toss the dough balls in the cinnamon-sugar mixture until well coated and set aside.
In a medium saucepan over medium heat, whisk together the melted butter, brown sugar, heavy cream, pumpkin puree, vanilla, and salt until smooth and slightly bubbling.
Place half the coated dough balls into the prepared Bundt pan.
Pour half of the pumpkin caramel sauce over the dough.
Add the remaining dough balls and pour the remaining sauce over the top.
Bake for 35 to 40 minutes, or until the dough is golden brown and cooked through.
Allow to cool in the pan for 10 minutes before inverting onto a serving plate.
Microwave the white chocolate chips until smooth and drizzle decoratively over the top.
Notes
Ensure you use pure pumpkin puree and not pumpkin pie filling. For the best pull-apart texture, do not pack the dough balls too tightly into the Bundt pan. Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 395
- Sugar: 28g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg