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Pumpkin Spice Monkey Bread

Pumpkin spice monkey bread is made with refrigerated buttermilk biscuits tossed in spiced sugar, coated with buttery caramel, and baked in a Bundt pan. The biscuit pieces turn deeply golden on the outside and stay tender in the center.
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Prep Time 15 minutes
Cook Time 42 minutes
Resting time 10 minutes
Total Time 1 hour 7 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the monkey bread
  • 1 tbsp nonstick cooking spray
  • 2 can (16.3 oz) refrigerated buttermilk biscuits 8 biscuits per can
  • 0.5 cup granulated sugar
  • 1 tbsp pumpkin pie spice
For the caramel sauce
  • 0.5 cup unsalted butter
  • 1 cup light brown sugar packed

Equipment

  • 1 10- to 12-cup Bundt pan

Method
 

Prepare the pan and biscuits
  1. Heat the oven to 350°F.
  2. Coat a 10- to 12-cup Bundt pan with the nonstick cooking spray.
  3. Cut each biscuit into 4 pieces.
  4. Toss the biscuit pieces in a large bowl with the granulated sugar and pumpkin pie spice until evenly coated.
  5. Arrange the coated biscuit pieces in the prepared pan.
Make the caramel sauce
  1. Melt the unsalted butter in a small saucepan over medium heat, stir in the packed light brown sugar, and cook for 1 to 2 minutes until the mixture is smooth and bubbling.
Bake the monkey bread
  1. Pour the caramel sauce evenly over the biscuits and bake for 35 to 40 minutes, until deeply golden and the biscuit pieces in the center are cooked through.
  2. Let the bread rest in the pan for 10 minutes.
  3. Carefully invert the bread onto a serving plate.

Notes

For the most even coating, toss the biscuit pieces thoroughly with the sugar and pumpkin pie spice before arranging them in the pan. Store covered in the refrigerator for up to 3 days; freeze yes, wrapped tightly for up to 2 months. For a dairy-free option, use dairy-free refrigerated biscuits and plant-based butter.