Seasonal spin on a traditional favorite! Ooey, gooey and SO very easy. Enjoy this tasty treat for breakfast OR dessert!
I used canned buttermilk biscuits for this recipe, but feel free to use your own homemade biscuit dough if you prefer.
Pumpkin Spice Monkey Bread with Cream Cheese Glaze
Seasonal spin on a traditional favorite! Ooey, gooey and SO very easy. Enjoy for breakfast OR dessert!
Ingredients
- (3) cans 12 oz biscuit dough, quartered
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1 cup sugar
Pumpkin Mixture:
- 1/2 cup canned pumpkin puree
- 1 cup firmly packed brown sugar
- 2 tsp pumpkin pie spice
- 1 stick butter
- 3 oz cream cheese
Instructions
- Preheat oven to 350 degrees. Spray a bundt pan liberally with nonstick cooking spray.
- Dough: Combine sugar, pumpkin pie spice and cinnamon in a bowl. Pour into a ziplock bag. Place quartered dough in the bag, seal and shake until all parts are covered in the sugar/spice mixture.
- Pumpkin Pie Mixture: Combine the brown sugar, cream cheese, pumpkin pie puree and PP seasoning in a saucepan over medium heat until butter is completely melted. Be VERY careful not to burn. Whisk together until ingredients incorporate well.
- Place half of the dough pieces in the bundt pan. Then pour half of the mixture over the pieces. Rpeat the process with remaining pieces and mixture.
- Place bundt pan on a cookie sheet and bake at 350 for 30-40 minutes until golden brown and cooked through. Remove from oven and let cool at least 10 minutes. Turn pan upside down onto a large platter.
- Glaze: At any point during or after the monkey bread is cooked, you can start on the glaze. In the bowl of a stand mixer, beat the cream cheese until smooth. Then, beat in the powdered sugar. Finally, add in the vanilla and milk. You may add more milk if you desire a thinner consistency. Pour over monkey bread. ENJOY!
