Pumpkin Caramel Monkey Bread
This warm, sticky pumpkin caramel monkey bread is the sweetest way to welcome fall!
- 3 (16.3-oz.) cans refrigerated buttermilk biscuits (the non-flaky ones)
- 3/4 c. granulated sugar
- 1 tbsp. pumpkin pie spice
- 1/2 c. (1 stick) salted butter
- 1 c. packed light brown sugar
- 1/2 c. heavy cream
- 1/2 c. pure pumpkin puree (not pie filling)
- 1 tsp. vanilla extract
- Preheat the oven to 350°F.
- Cut each biscuit into quarters.
- In a large zip-top bag, combine the granulated sugar and pumpkin pie spice. Add half the biscuit pieces, seal the bag, and shake well to coat. Place the pieces in an even layer in a 10-cup Bundt pan. Repeat with the remaining biscuit pieces and sugar.
- In a medium saucepan, heat the butter and brown sugar over medium heat until the sugar is mostly melted, 2 to 3 minutes. Whisk in the heavy cream and pumpkin puree. Bring to a simmer and cook, stirring frequently, until well combined and slightly thickened, 3 to 5 minutes. Remove from the heat and whisk in the vanilla. Pour the mixture over the biscuits.
- Place the Bundt pan on a rimmed baking sheet and bake until the bread has puffed up by about 2 inches and is a deep dark brown on top, 45 to 50 minutes. Let the bread cool in the Bundt pan on a wire rack for 15 minutes.
- To unmold the bread, loosen the edges with an offset spatula. Place a dinner plate or serving platter over the top of the Bundt pan. With oven mitts, hold the pan and dinner plate together, then flip over. Carefully lift off the Bundt pan (give it a few taps if the bread doesn't seem to be releasing), allowing the bread to slide out onto the plate.
- Serve the monkey bread warm or at room temperature.
How do you know when pumpkin caramel monkey bread is done?
Since a Bundt pan is deep and opaque, it can be tricky to know when monkey bread is fully baked. But some visual cues can help: When it's done, the bread will have puffed up by about 2 inches and the top should be deeply browned. You can start checking for signs of doneness after the bread has been baking for about 45 minutes.
How do you keep pumpkin caramel monkey bread from sticking to the pan?
There’s no need to grease the Bundt pan—the pumpkin caramel sauce provides enough fat to help the bread release from the pan easily. Just be sure to let the monkey bread cool in the pan for 15 minutes. Then loosen the edges with an offset spatula or butter knife and flip it onto a serving plate. Don’t let it cool completely in the pan, or the caramel may firm up and stick. If the bread won’t come out, return it to the oven for 5 minutes to melt the caramel again. Loosen the edges once more, then invert the bread onto the plate—it should slide right out.
Can you make pumpkin caramel monkey bread ahead of time?
Yes, it can be baked the night before serving. To keep it fresh, store the bread at room temperature in a covered cake dish or loosely wrapped in plastic. The pumpkin caramel coating helps keep the monkey bread soft, so leftovers will last for up to 3 days.
How do you reheat pumpkin caramel monkey bread?
For a quick treat, microwave individual portions until warm and gooey, 15 to 20 seconds. To reheat the whole monkey bread, cover it loosely with foil and warm it in a 300-degree Fahrenheit oven for 10 to 15 minutes.
3/4 cup granulated sugar
1/2 cup (1 stick) salted butter
1 cup packed light brown sugar
1/2 cup heavy cream
1/2 cup pure pumpkin puree (not pie filling)
