Pumpkin Caramel Monkey Bread
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
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Preparation
Step 1
Make the Caramel: Melt butter in a small saucepan. Add brown sugar, heavy cream, pumpkin, vanilla, and salt. Whisk until smooth. Bring to a low simmer and let it bubble gently until it’s incorporated and slightly thickened, 3-5 minutes (you don’t want to overcook it or it will get too thick). Remove from heat.
Step 2
Prep the Dough: Preheat the oven to 350 degrees. Cut the biscuits into 6 even pieces (half, then into thirds). Toss the biscuit pieces with cinnamon and sugar. Transfer to a round 9-inch cake pan or baking dish.
Step 3
Assemble: Pour most of the pumpkin caramel over the biscuits until mostly covered. Set aside the remaining 1/4 to 1/2 cup caramel for topping.
Step 4
Bake: Bake for 20 minutes. Remove from the oven, let rest for just 2-3 minutes and then invert onto a serving plate.
Step 5
Optional Topping: Melt the white chocolate and coconut oil in the microwave in 15-second increments, stirring in between. Once melted, drizzle over the monkey bread. Drizzle with reserved pumpkin caramel (optional). Serve warm.
Step 6
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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.
