Pumpkin Spice Monkey Bread with Cream Cheese Frosting
Easy recipe for delicious pull apart bread with a seasonal twist for fall
Ingredients
- 3 tubes large biscuit dough (not buttermilk) recommend Pillsbury Grands
- 1 cup unsalted butter 2 sticks
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 tsp. ground cinnamon
- 3/4 tsp. ground nutmeg
- 3/4 tsp. ground ginger
- 1/2 tsp. ground cloves
Cream Cheese Frosting
- 4 oz. softened cream cheese
- 4 Tbsp. softened unsalted butter
- 4 Tbsp. milk
- 3/4 cup confectioner's sugar
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees. Coat a bundt pan thoroughly with non-stick cooking spray.
- Combine the granulated sugar, cinnamon, ginger, nutmeg and cloves in a medium bowl. (Alternatively, place the mixture into a large plastic bag and shake vigorously.)
- Cut each biscuit into quarters and roll each piece into a ball. Coat the dough balls in the pumpkin spice and arrange in the prepared bundt pan. (Alternatively, place the biscuit pieces into the plastic food bag, seal and shake gently to coat.)
- Melt the butter in a small saucepan over low to medium heat. Stir in the brown sugar. Whisk until the sugar dissolves. Pour melted butter evenly over the biscuit dough.
- Place the bundt pan on the middle rack of the oven with a baking sheet under it on the lower rack to catch any spills. Do not skip this step!
- Bake for 1 hour, until top is golden brown. For best results, cool completely before inverting onto a serving plate.
- Before serving, make the cream cheese frosting: Combine the softened cream cheese and butter together in a small bowl. Whisk in the sugar, milk and vanilla. Drizzle over cooled monkey bread.
Tried this recipe?Let us know how it was!