Description
Indulge in the warm, comforting flavors of fall with this Pumpkin Spice Monkey Bread. Easy to make with refrigerated biscuit dough, it’s rolled in cinnamon and sugar, coated in a delicious pumpkin spice mixture, and drizzled with a sweet glaze. Perfect for breakfast or dessert!
Ingredients
Scale
For the Dough:
- 1 can (16.3 oz) refrigerated biscuit dough
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Pumpkin Spice Coating:
- 1/2 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 cup melted butter
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350F (175C). Grease a bundt pan with non-stick spray or butter.
- Prepare the Dough:
- Cut each biscuit into quarters.
- In a bowl, mix together the granulated sugar and ground cinnamon.
- Roll the biscuit pieces in the cinnamon-sugar mixture, then place them into the prepared bundt pan.
- Make the Pumpkin Spice Coating:
- In a separate bowl, combine the granulated sugar and pumpkin pie spice.
- Pour the melted butter over the biscuit pieces in the bundt pan.
- Sprinkle the pumpkin spice sugar mixture evenly over the top.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Make the Glaze: While the monkey bread is baking, mix together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency.
- Finish and Serve: Let the monkey bread cool in the pan for about 10 minutes, then invert onto a serving plate. Drizzle with the glaze while still warm. Serve and enjoy!
Notes
- For an extra touch, you can add chopped nuts or raisins to the biscuit pieces before baking.
- Serve warm for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes