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
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.