Thursday, November 24, 2011

Carmel Pumpkin Monkey Bread Recipe!!

Pumpkin Monkey Bread

This is a GREAT recipe to make on holiday mornings for brunch!!!
I found this recipe on and thought it sounds so EASY to make and would be perfect for Thanksgiving morning and Christmas morning!

1/2 cup granulated sugar

2 tablespoons pumpkin pie spice

4 cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits

1 cup packed brown sugar

3/4 cup butter

1/4 cup canned pumpkin (not pumpkin pie mix)


Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.

In 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.

In 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.

Bake 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.

Flavor boost—For extra pumpkin flavor, double the butter and brown sugar. Add an additional 1/2 cup of pumpkin and save 1 cup of the pumpkin-caramel mixture to drizzle over your warm bread as it comes out of the oven!

Serving Suggestions—This recipe tastes great with a mug of hot apple cider!

Let me know what you think of this, if you make it!!

K Jaggers

No comments:

Post a Comment