Monkey bread is a such great treat to share with friends. The communal act of pulling off hunks of sweet cinnamon bread, everyone sitting around the same table, getting their fingers all messy, just encourages sharing and laughing. Pumpkin fever struck me early this year, and I have been on a fall dessert craze. I wanted to make a pumpkin version of my favorite monkey bread recipe (the easy one that uses refrigerated biscuits), but all I could find were versions that required making pumpkin bread from scratch before assembling. I am sure they are delicious, but that’s too many steps between me and pumpkin. Eventually I found a recipe on the Pillsbury site that I could tweak enough to fit my needs. If you are jonesing for some serious pumpkin and cinnamon, you are going to want to be all over this cinnamon pumpkin monkey bread recipe.
My cousin taught me a handy trick that will change the way you make monkey bread. Most recipes say you should cut each refrigerator biscuit into quarters. DO NOT BELIEVE THEIR LIES. Cut those babies into at least 10 pieces each.
Why? Smaller pieces of dough = more surface area. More surface area = more square footage on which the cinnamon sugar mixture can settle. Smaller pieces give you way more cinnamon-y goodness for your buck. You’re welcome.
After this monkey bread gets flipped over onto the platter, you drizzle a brown sugar pumpkin glaze over the warm bread. It makes the monkey bread a little messier to eat, but far more tasty as well.
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Grab a hunk of bread and dig in! PS The fork was purely for photo staging purposes, feel free to dig in with your bare hands without guilt. I do.
CINNAMON PUMPKIN MONKEY BREAD
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Amount Per Serving
Calories from Fat 3021
% Daily Value *
Total Fat 342g
Saturated Fat 192g
Trans Fat 11g
Polyunsaturated Fat 27g
Monounsaturated Fat 100g
Total Carbohydrates 717g
Dietary Fiber 9g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1/2 c. granulated sugar
- 2 T. cinnamon
- 1 tsp ginger
- 4 cans of refrigerator biscuits
- 2 c. packed brown sugar
- 1 1/2 c. butter
- 1/2 small can pure pumpkin
- In large food-storage plastic bag, mix granulated sugar and spices.
- Open one can of biscuits and cut each biscuit into 10-12 pieces. Place one can’s worth of biscuit pieces into the food storage bag. Shake until the pieces are coated. Place those pieces in a greased Bundt pan. Repeat with the remaining 3 cans of biscuits.
- In small saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour 2/3 of the mixture over biscuits in pan. Save the rest of the mixture for later.
- Bake for 35 minutes in a 350 degree oven.
- Place plate upside down over pan. Flip plate and pan over.
- Pour reserved pumpkin glaze over warm monkey bread and serve!
Adapted from Pillsbury
Adapted from Pillsbury
Mad in Crafts http://madincrafts.com/
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