Pumpkin Monkey Bread

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Author: Amy

Preheat your oven to 350°F (176°C) and lightly spray your bunt pan with cooking spray. Mix the granulated sugar and pumpkin pie spice in a plastic bag and set aside.
Cut each piece of biscuit dough in half and place them into the plastic bag. Shake the bag, making sure to coat the biscuits well and then arrange them in the bunt pan. (See notes if using sourdough biscuit dough.)
Place the light brown sugar, butter, pumpkin and cream cheese in a heavy saucepan and heat until melted. Whisk the mixture until it is smooth and then pour over the biscuits.
Bake the pumpkin monkey bread for 30-35 minutes. Remove it from the oven and allow it cool for 10 minutes in the bundt pan.
Invert the monkey bread onto a serving platter. To do this, place a serving platter over the open side of the bundt pan. Using pot holders to prevent yourself from getting burned, hold the plate onto the pan with one hand and the bottom of the bundt pan with the other hand. Carefully flip the two over while holding them together. Lift the bundt pan up and the monkey bread should release onto the serving platter.
Whisk the powdered sugar and milk together until smooth. It should be the consistency of cake batter. If the glaze is too thick add a teaspoon of milk at a time until it is the desired thinness. Add more powdered sugar if it's too thin. Drizzle the glaze over the monkey bread and serve.

Nutrition Facts

Pumpkin Monkey Bread

Amount Per Serving

Calories 333 Calories from Fat 126

% Daily Value*

Fat 14g22%

Carbohydrates 50g17%

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie diet.

If you are using sourdough biscuit dough, after the dough has fermented on the counter, add the salt, baking soda and baking powder and then place the dough in the fridge for 2 hours to help it become more firm. This will make it easier for you to divide the dough into small portions. Chilling the dough is not necessary if you are comfortable working with a loose dough.
Store leftovers in an air-tight container in the fridge for up to 3 days. To reheat in the microwave, cook at 30 second intervals on 50% power until heated through. If you don't have a microwave, reheat them in the oven at 350°F (176°C) for 10-15 minutes.