Pumpkin Spice Monkey Bread

A pull-apart Pumpkin Monkey Bread on a plate with gooey cinnamon glaze.

Pumpkin Monkey Bread is a gooey, pull apart fall treat made with refrigerated biscuits tossed in pumpkin pie spice and brown sugar, then baked under a buttery caramel glaze.

An easy shortcut breakfast that tastes like fall, perfect for brunch and the holidays!

Course Baked Good, Breakfast, Dessert

Cuisine American

Keyword Pumpkin Monkey Bread

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 519kcal

Author Jason Decker

Ingredients

36 ounces (3-12 ounce cans) refrigerated buttermilk biscuits
1 cup light brown sugar packed
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon

For the Glaze:

1 cup light brown sugar packed
½ cup unsalted butter

Instructions

Preheat the oven to 350°F. Spray a 10-inch bundt pan with cooking spray, set aside.
Separate the biscuits and cut them into 4ths.
36 ounces (3-12 ounce cans) refrigerated buttermilk biscuits
Place the pieces in a large plastic bag.
Add the brown sugar, pumpkin pie spice, and cinnamon to the bag.
1 cup light brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon
Seal and toss the bag around until the biscuit pieces are coated.
Layer the pieces into the prepared bundt pan, and separate any biscuits that may have stuck together.
In a small saucepan over medium-low heat, melt the brown sugar and butter for the glaze. Stir constantly and bring to a low boil.
1 cup light brown sugar, ½ cup unsalted butter
As soon as the mixture starts to bubble, take it off the heat and pour over the biscuits in the bundt pan.
Bake for 45-55 minutes until dark golden brown.
Let the pan sit on the counter for 10 minutes before inverting it onto your serving platter.

Notes

Other toppings can be added, some that we enjoy are powdered sugar, powdered sugar glaze, cream cheese glaze, caramel, or vanilla sauce.
If you do not like pumpkin spice you can substitute it all for cinnamon, see other spice suggestions above.
Make sure you are using a standard 10-12 cup bundt pan.
Let this cool in the pan for about 10 minutes to set up before inverting it onto your serving platter.
You can make your own homemade biscuits if you’d like, just make sure there is enough for this recipe.

Nutrition