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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!
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Course Breakfast

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!