Anyone who grew up on monkey bread will love this fake-out. Chop up your store-bought biscuit dough like you normally do. But instead of cinnamon, add some pumpkin pie spice. Then, mix some pumpkin puree and brown sugar into the melted butter and you’ve got your kids’ next favorite Thanksgiving tradition.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 12 servings |
Ingredients
- 1/4 cup unsalted butter
- 1 cup pumpkin puree
- 3/4 cup light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- Two 16.3-ounce tubes refrigerated biscuit dough, biscuits cut into quarters and rolled into balls
- 1 1/2 cups confectioners’ sugar
- 1 tablespoon orange zest plus 3 to 4 tablespoons fresh orange juice (from a navel orange)
- 1/2 teaspoon pumpkin pie spice
Instructions
- For the bread: Preheat the oven to 350 degrees F.
- Melt the butter in a saucepan. Whisk in the pumpkin puree, brown sugar and salt until smooth. Remove from the heat.
- Mix together the granulated sugar and pumpkin pie spice in a large bowl. Add the biscuit dough balls and toss in the sugar-spice mixture to coat.
- Spread a third of the pumpkin butter into the bottom of a 12-cup Bundt pan. Arrange half of the biscuit pieces on top, then layer in another third of the pumpkin butter. Top with the remaining biscuit pieces, then the remaining pumpkin butter. Bake until browned on top, 35 to 45 minutes. Allow to cool on a rack for 15 minutes.
- For the glaze: Meanwhile, combine the confectioners’ sugar, zest, juice and pumpkin pie spice in a bowl and whisk until smooth and pourable. Invert the monkey bread onto a plate and drizzle with the glaze.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 376 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 7 g |
| Cholesterol | 10 mg |
| Sodium | 477 mg |
| Serving Size | 1 of 12 servings |
| Calories | 376 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 7 g |
| Cholesterol | 10 mg |
| Sodium | 477 mg |
Reviews
Amazing I made this today. Thanks Katie Lee for having this recipe. It’s a great one for a beginner cook.
Yu
Turned out great! I’m going to make it for Christmas morning
This was a sticky, messy, Bundt shape of ooey gooey deliciousness. Although I think I added too much orange zest because my glaze came out more of an orangie brown color instead of being a light color like yours. But it was still scrumptious. I go to one of our local hospitals every month to get an infusion of medication and I’m going to make one of these to take up to all the nursing staff that takes care of me as a way of saying thank you. I’m hoping that they’ll like it. I’m also bringing them up a box of their favorite flavor of tea to go along with it. It is Bengal Spice from the Celestial name brand. They should go well together.
Easy and delicious! Yummy fall comfort food.