Ingredients
- 2 cans refrigerated buttermilk biscuit dough (16ish oz.)
- 1/2 cup white sugar
- 2 teaspoons pumpkin pie spice
- 1 cup brown sugar
- 4 oz unsalted butter, cut into pieces
- 4 oz cream cheese, cut into pieces
- 1/4 cup canned pumpkin (not pumpkin pie mix)
Directions
- Preheat oven to 350° and grease a bundt pan
- Cut all biscuits into eighths
- Combine white sugar and pumpkin pie spice in a zip-top bag, shake it up
- Add cut biscuit pieces to the bag with the sugar mixture and shake well to coat
- Layer the spice coated biscuits into the greased bundt pan
- Sprinkle remaining spiced sugar over the biscuits
- In a sauce over medium heat, whisk together brown sugar, butter, cream cheese and canned pumpkin, melt until smooth and creamy
- Pour caramelized pumpkin mixture over the biscuits
- Bake @ 350° for 40 min until biscuits are golden and cooked through. Allow the monkey bread to cool in the pan for 10 minutes before inverting onto serving plate.
Notes
- Serve over ice cream
- This recipe uses plain canned pumpkin, not pumpkin pie filling
https://www.tiktok.com/@brunchwithbabs/video/7021929369161518342?lang=en&is_copy_url=1&is_from_webapp=v1
Alt: https://thesaltymarshmallow.com/pumpkin-monkey-bread/#recipe
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