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Pumpkin Spice Monkey Bread
Michonne Zendaya

Pumpkin Spice Monkey Bread

Soft pull-apart monkey bread coated in pumpkin spice sugar and baked with a gooey brown sugar glaze — the perfect fall treat!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 2 cans refrigerated biscuit dough
  • 1 cup brown sugar, packed
  • 3/4 cup unsalted butter, melted
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract

Equipment

  • 12-cup bundt pan
  • mixing bowls
  • knife
  • spatula
  • measuring cups and spoons

Method
 

  1. Preheat oven to 350°F. Grease a 12-cup bundt pan with nonstick spray.
  2. Mix granulated sugar and pumpkin pie spice in a small bowl.
  3. Cut biscuit dough into quarters. Roll pieces in the sugar mixture and place in the pan.
  4. In a bowl, mix brown sugar, melted butter, pumpkin puree, and vanilla. Pour over dough pieces in the pan.
  5. Bake for 35–40 minutes, until golden brown and cooked through. Cool 5–10 minutes before inverting onto a plate.

Notes

Best enjoyed warm from the oven. Store leftovers tightly wrapped at room temperature for up to 2 days.