Description
Indulge in the comforting essence of autumn with this Pumpkin Caramel Monkey Bread. Featuring pillowy soft buttermilk biscuit pieces drenched in a silky, spiced pumpkin caramel sauce, this pull-apart treat offers a perfect balance of sticky sweetness and warm cinnamon notes. Finished with a delicate white chocolate drizzle, it is a sophisticated yet easy-to-make dessert perfect for family gatherings or cozy weekend mornings at home. Every bite promises a tender interior with a beautifully caramelized, crunchy exterior that is truly impossible to resist.
Ingredients
6 tablespoons unsalted butter
1 cup loosely packed brown sugar
1/2 cup heavy cream
1/2 cup canned pumpkin puree (unsweetened)
1 teaspoon vanilla extract
A generous pinch of kosher salt
16 ounces refrigerated buttermilk biscuits (about one can)
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
1/2 cup white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a bundt pan generously.
In a small saucepan over medium heat, melt the butter with the brown sugar, heavy cream, pumpkin puree, vanilla, and salt until smooth.
Remove the biscuit dough from the package and cut each biscuit into quarters.
In a bowl, toss the biscuit pieces with the granulated sugar and cinnamon until coated.
Arrange the coated biscuit pieces evenly in the prepared bundt pan.
Pour the warm pumpkin caramel sauce over the dough pieces.
Bake for 30 to 35 minutes or until the top is golden brown and the center is cooked through.
Allow the bread to cool in the pan for 5-10 minutes before inverting onto a serving plate.
While cooling, melt the white chocolate chips and drizzle over the top of the bread before serving.
Notes
Ensure the bundt pan is well-greased so the sticky caramel releases easily. You can substitute the white chocolate with a simple powdered sugar glaze if preferred. Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg