Description
Delicious pumpkin cream cheese monkey bread that is perfect for fall gatherings. Easy to make and full of flavor!
Ingredients
Scale
- 4 cans (10 count per can, total 40 biscuits) refrigerated biscuit dough
- ½ cup (100 g) granulated sugar
- 1 cup (200 g) light brown sugar
- ½ cup (120 ml) pumpkin puree, 100% pure pumpkin with no additives
- ½ cup (113 g) butter, salted, softened (not melted)
- 4 oz. (113 g) cream cheese, full-fat
- 2 tablespoons (30 ml) milk (can substitute with almond or oat milk)
- 2 tablespoons (16 g) pumpkin pie spice (blend of cinnamon, nutmeg, allspice, and other fall spices)
- 1 ½ cups (180 g) powdered sugar
- 2 tablespoons (30 ml) milk (adjust to consistency)
Instructions
- Step 1: Preheat your oven to 350°F (176°C). Spray the bundt pan lightly with cooking spray. Proper greasing is essential to prevent the bread from sticking during baking and inversion.
- Step 2: Combine the granulated sugar and pumpkin pie spice in a large resealable plastic bag. Set aside.
- Step 3: Cut each biscuit dough piece in half. Add the biscuit halves to the plastic bag with the sugar and spice mixture. Seal the bag and shake until each piece is evenly coated. (If dough is sticky, rub a little flour on your hands before handling).
- Step 4: Layer the coated biscuit pieces evenly in the greased bundt pan.
- Step 5: In a heavy saucepan, combine the light brown sugar, butter, pumpkin puree, and cream cheese. Heat on medium until the mixture is fully melted and smooth, whisking continuously to avoid clumps. If clumps occur, keep heating on low for about 2 minutes while stirring until smooth before pouring.
- Step 6: Pour the warm cream cheese and pumpkin sauce evenly over the arranged biscuit pieces in the bundt pan.
- Step 7: Place the bundt pan in the oven and bake for 30-35 minutes. Watch the monkey bread carefully; golden brown on top indicates doneness. Insert a toothpick into the center to ensure it cooks through. If the bread browns too fast, loosely cover with aluminum foil after 20 minutes.
- Step 8: Remove from oven and let cool about 10 minutes in the pan. Cooling helps prevent breakage when turning out.
- Step 9: Carefully invert the bundt pan onto a serving platter. Exercise caution as the pan and bread will be hot.
- Step 10: Whisk together powdered sugar and milk until smooth. Adjust with more milk if glaze is too thick. Drizzle over the warm monkey bread.
Notes
- Store in an airtight container up to 2 days at room temperature, away from sunlight to preserve freshness.
- Keep in an airtight container in the refrigerator for up to 7 days. Warm slightly before serving to restore softness.
- Wrap tightly in plastic wrap and freeze in a freezer-safe container up to 2 months. Thaw at room temperature prior to reheating.
- If dough sticks to your hands when coating, sprinkle a little flour on your hands to prevent clumping.
- To address clumps in the butter, sugar, and cream cheese sauce, heat on low while whisking continuously until smooth before pouring.
- If monkey bread is browning too quickly, cover loosely with foil after 20 minutes baking.
- Rotate the bundt pan halfway through baking to ensure even cooking.
- If glaze is too thick for drizzling, add an additional tablespoon of milk to thin it.
- Warm the monkey bread slightly before serving after refrigeration to improve texture and flavor. Reheat gently in the oven or microwave.
- Serve with a warm cup of apple cider or a scoop of vanilla ice cream. Add a side of roasted pecans or maple-glazed carrots. Optional toppings include a drizzle of caramel sauce, a sprinkle of cinnamon, or a dollop of whipped cream or cream cheese frosting.
- For nut-free version, omit pecan pieces (not included in base recipe).
- Use almond or oat milk in the glaze or sauce for dietary preferences.
- Assemble the coated biscuit pieces ahead and refrigerate overnight to bake fresh later.
- Use 100% pure canned pumpkin puree without additives for best moisture and flavor.
- Full-fat cream cheese is necessary for the creamy sauce consistency and flavor.
- Use good-quality granulated sugar for coating (do not substitute with brown sugar here).
- Light brown sugar adds depth and moisture in the sauce.
- Fresh, potent pumpkin pie spice enhances seasonal flavor; check spice potency for best results.
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg