Pumpkin Pie Monkey Bread
Quartered biscuit dough rolled in pumpkin spice sugar, layered with pumpkin and brown sugar, and baked in a Bundt pan.
Equipment
- 12 cup Bundt pan
- Cutting board and knife
- Two mixing bowls
- Large serving plate
Ingredients
Main Ingredients
- 1 cup granulated sugar for the coating
- 1 tsp pumpkin pie spice for the coating
- 36 oz refrigerated biscuit dough three 12 ounce cans, cut into quarters
- ¼ cup granulated sugar for the pumpkin mixture
- 2 tsp pumpkin pie spice for the pumpkin mixture
- 1 cup pumpkin puree plain, not pie filling
- 1 cup brown sugar
- 1 cup unsalted butter melted, 2 sticks
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F and spray a 12 cup Bundt pan.
- Coat the biscuits. Quarter the dough, roll the pieces into balls, and toss them in the sugar and spice.
- Layer. Stir the pumpkin mixture, then alternate layers of coated dough, pumpkin, and brown sugar in the pan.
- Butter and bake. Pour the melted butter over the top and bake 30 to 35 minutes until deep golden and cooked through.
- Flip. Rest a few minutes, then invert onto a plate and serve warm.
Notes
Substitutions: Use any plain refrigerated biscuit dough that comes in 12 ounce cans.
Tips: Keep the dough cold, grease the pan well, and bake until there are no raw streaks.
Storage: Cover and keep at room temperature for 2 days or refrigerate for up to 4 days.