Pumpkin Caramel Monkey Bread Recipe
Introduction
Pumpkin caramel monkey bread is a delightful twist on a classic pull-apart treat. Bursting with warm autumn flavors of pumpkin and cinnamon, this sticky, sweet bread is perfect for cozy mornings or festive gatherings.
Ingredients
- 6 tablespoons unsalted butter
- 1 cup loosely packed brown sugar
- 1/2 cup heavy cream
- 1/2 cup canned pumpkin puree (unsweetened)
- 1 teaspoon vanilla
- A good pinch of kosher salt, to taste
- One 16-ounce can refrigerated buttermilk biscuits
- 1/2 teaspoon cinnamon
- 1 tablespoon granulated sugar
- 1/2 cup white chocolate chips
- 1 tablespoon coconut oil
Instructions
- Step 1: Make the caramel by melting butter in a small saucepan. Add brown sugar, heavy cream, pumpkin puree, vanilla, and salt. Whisk until smooth. Bring to a low simmer and let it bubble gently for 3-5 minutes until slightly thickened. Be careful not to overcook. Remove from heat.
- Step 2: Preheat the oven to 350°F (175°C). Cut the buttermilk biscuits into 6 even pieces each by halving and then cutting each half into thirds. Toss the biscuit pieces with cinnamon and granulated sugar until coated.
- Step 3: Transfer the coated biscuit pieces to a round 9-inch cake pan or similar baking dish. Pour most of the pumpkin caramel over the biscuits until they are mostly covered. Reserve about 1/4 to 1/2 cup of caramel for topping.
- Step 4: Bake the monkey bread in the preheated oven for 20 minutes. When done, remove from the oven and let it rest for 2-3 minutes. Then invert the pan onto a serving plate to release the monkey bread.
- Step 5: For the optional topping, melt white chocolate chips with coconut oil in the microwave in 15-second increments, stirring between each until smooth. Drizzle the melted chocolate over the monkey bread, then drizzle with the reserved pumpkin caramel if desired. Serve warm.
Tips & Variations
- For extra warmth, add a pinch of nutmeg or allspice to the cinnamon-sugar coating.
- Use pumpkin pie spice instead of cinnamon for a spiced flavor variation.
- Swap white chocolate chips for dark or milk chocolate chips if preferred.
- If you don’t have buttermilk biscuits, use canned biscuit dough or dinner rolls and cut into pieces.
Storage
Store any leftover monkey bread covered tightly at room temperature for up to 2 days. To keep it longer, refrigerate in an airtight container for up to 4 days. Reheat in the microwave or warm oven until heated through, adding a bit of moisture if needed to avoid dryness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the monkey bread the night before, cover it, and refrigerate. Bake it fresh the next day for best texture and flavor.
Can I freeze monkey bread?
Yes, freeze the baked monkey bread wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
PrintPumpkin Caramel Monkey Bread Recipe
This Pumpkin Caramel Monkey Bread is a delightful, pull-apart treat combining tender buttermilk biscuits with a luscious pumpkin caramel sauce. Infused with warm cinnamon and topped with a drizzle of white chocolate, this dessert is perfect for cozy autumn gatherings or festive holidays.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Caramel Sauce
- 6 tablespoons unsalted butter
- 1 cup loosely packed brown sugar
- 1/2 cup heavy cream
- 1/2 cup canned pumpkin puree (unsweetened)
- 1 teaspoon vanilla extract
- A good pinch of kosher salt, to taste
Dough and Topping
- One 16-ounce can refrigerated buttermilk biscuits
- 1/2 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- 1/2 cup white chocolate chips
- 1 tablespoon coconut oil
Instructions
- Make the Caramel: Melt butter in a small saucepan over medium heat. Add brown sugar, heavy cream, pumpkin puree, vanilla extract, and kosher salt. Whisk the mixture until smooth. Bring it to a gentle simmer and allow it to bubble gently for 3-5 minutes until the sauce is well incorporated and slightly thickened. Be careful not to overcook to avoid it becoming too thick. Remove from heat.
- Prep the Dough: Preheat your oven to 350°F (175°C). Cut each buttermilk biscuit into six even pieces by first halving, then cutting each half into thirds. Toss the biscuit pieces evenly with cinnamon and granulated sugar, ensuring they are nicely coated. Transfer these coated pieces into a round 9-inch cake pan or baking dish, distributing them evenly.
- Assemble: Pour most of the prepared pumpkin caramel sauce over the biscuit pieces, ensuring they are mostly covered. Reserve about 1/4 to 1/2 cup of the caramel sauce to use later for topping.
- Bake: Bake the assembled monkey bread in the preheated oven for 20 minutes. Once done, remove from the oven and let it rest for 2-3 minutes. Then carefully invert the pan onto a serving plate to release the monkey bread.
- Optional Topping: In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 15-second increments, stirring between each until smooth and fully melted. Drizzle the melted white chocolate over the warm monkey bread, followed by a drizzle of the reserved pumpkin caramel sauce for extra indulgence. Serve warm.
Notes
- Be careful not to overcook the caramel sauce to prevent it from becoming too thick and hard to pour.
- The biscuit pieces should be evenly coated with cinnamon sugar for a balanced flavor throughout.
- If you prefer less sweetness, reduce the amount of brown sugar or omit the white chocolate drizzle.
- Serve warm for the best gooey texture and flavor experience.
- Use unsweetened pumpkin puree to control sugar levels and maintain the authentic pumpkin flavor.
Keywords: pumpkin dessert, monkey bread, caramel, fall recipes, autumn dessert, buttermilk biscuits, white chocolate drizzle
