Pumpkin Monkey Bread
Servings: 4
Ingredients
- 1 16.3oz tube refrigerated biscuit dough
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup brown sugar
- 4 tablespoon butter
- ¼ cup canned pumpkin
- ½ teaspoon vanilla extract
Glaze
- 4 oz cream cheese room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 tbsp milk
Instructions
- Preheat the oven to 350°F. Grease a 6 cup bundt pan, set aside.
- Remove the biscuit dough from its package, cut each biscuit into 4 pieces. Set aside.
- In a large resealable bag mix together the granulated sugar, ground cinnamon and pumpkin pie spice. Place the biscuit dough pieces in the bag and shake well until the pieces are coated. Place the biscuit pieces in the prepared bundt pan.
- In a small saucepan heat the brown sugar, butter, pumpkin and vanilla extract on medium heat until smooth. Pour the mixture evenly over the biscuit pieces in the bundt pan.
- Bake in the preheated oven for 25-30 minutes until the biscuits are golden. Let the monkey bread cool in the pan for at least 10 minutes, then invert it onto a plate.
- In a medium bowl beat together the cream cheese, powdered sugar vanilla extract and milk until smooth. Add more milk if necessary until the mixture is drizzle-able. Drizzle the glaze over the cooked monkey bread as desired.