Pumpkin Caramel Monkey Bread

The final dish
As seen on
pinch of yum
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.6 out of 5 stars
(7)

Ingredients

6-8 servings
  • 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
DessertsKid-FriendlyBakingBeginner
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Preparation

Chef’s notes

To use with Rhodes frozen dinner rolls:
Thaw the rolls for about 45 minutes at room temperature. Cut into 4 pieces, toss with cinnamon sugar and an extra tablespoon or two of melted butter. Transfer to the baking dish and let it sit on the counter for another 1 hour to allow the dough to rise. Once the dough has doubled, pour the sauce over and bake according to the recipe above – adding a few extra minutes if needed.
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