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Pumpkin Spice Monkey Bread With Cream Cheese Glaze

Pumpkin spice monkey bread made with biscuit pieces coated in cinnamon-sugar and baked until golden, then inverted for pull-apart rolls. Finished with a quick cream cheese glaze that melts slightly over the warm bread.
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Prep Time 20 minutes
Cook Time 35 minutes
rising 30 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated biscuit dough
  • 2 can (16 oz) refrigerated biscuit dough
Coating
  • 0.75 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
Caramel sauce
  • 0.5 cup unsalted butter
  • 0.75 cup brown sugar
  • 0.33 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
Cream cheese glaze
  • 4 oz cream cheese
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 350F and grease a bundt pan.
  2. Cut refrigerated biscuit dough into quarters.
Coat the biscuit pieces
  1. Mix spiced sugar coating by combining granulated sugar, pumpkin pie spice, cinnamon, and nutmeg.
  2. Toss the biscuit pieces to coat evenly in the spiced sugar mixture.
Make caramel sauce
  1. Melt unsalted butter, then stir in brown sugar.
  2. Stir in pumpkin puree, pumpkin pie spice, and cinnamon until the sauce looks smooth and warmed.
Assemble, rise, and bake
  1. Layer the coated biscuit pieces in the greased bundt pan.
  2. Pour the caramel sauce over the layered biscuit pieces.
  3. Let the assembled pan rest for 30 minutes.
  4. Bake at 350F for 30-35 minutes, until golden and cooked through.
Invert and glaze
  1. Invert the bundt pan immediately onto a serving plate.
  2. Beat cream cheese glaze ingredients until smooth, then drizzle over the warm monkey bread.

Notes

Pro tip: place the bundt pan on a sheet pan during baking to catch any caramel drips for easy cleanup. Store leftovers in the refrigerator up to 3 days; rewarm briefly in the microwave before serving. Freezing is not recommended because the caramel and glaze texture can change. For a dairy-light swap, use reduced-fat cream cheese and milk, keeping the same glaze method.