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Pumpkin Caramel Monkey Bread Recipe

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★★★★★

4.6 from 127 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://flavorsbymaya.com/pumpkin-caramel-monkey-bread-recipe/