Wednesday, September 19, 2012

Pumpkin Caramel Monkey Bread

I finally finished filling my face with this delicious monkey bread long enough to sit down and add this recipe to the blog... It was so warm and delicious - it was the perfect end to my workout this morning. Did I mention that the only reason I work out is so that I can be the food lover that I am? LOL!! It was pretty easy to throw together, even at 5:30 in the morning... My one recommendation? I would probably only use 3 cans of biscuits because mine took a REALLY long time to cook and the outside got more done then I wanted and the insides were still not all the way cooked. I debated it when I was piling in the last can but went with it and now I am wishing that I didn't... So, judge your pan as you are adding and remember to leave room for expansion!

Pumpkin Caramel Monkey Bread
(recipe found at

1/2 cup sugar
2 tablespoons pumpkin pie spice
4 cans flaky layers refrigerated biscuits
1 cup packed brown sugar
3/4 cup butter
1/4 cup canned pumpkin (not pumpkin pie mix)

Heat oven to 350. Spray 6 cup (9") fluted tube cake pan with cooking spray. In large ziploc bag, mix sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6-8 biscuit pieces in sugar spice mixture; shake well. Continue to add more biscuit pieces to sugar spice mixture until all are completely covered. Place biscuit pieces in pan. In 1 quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan. Bake 35 minutes or until golden brown. Cook in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan and serve warm.

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