Here’s a delicious recipe for pumpkin caramel monkey bread that’s sure to be a hit with your family! It’s soft, buttery, and coated in a luscious pumpkin caramel sauce with a hint of white chocolate.
Ingredients:
For the Pumpkin Caramel:
- 6 tablespoons unsalted butter
- 1 cup brown sugar, loosely packed
- 1/2 cup heavy cream
- 1/2 cup unsweetened canned pumpkin puree
- 1 teaspoon vanilla extract
- A pinch of kosher salt
For the Bread:
- One 16-ounce can of refrigerated buttermilk biscuits
- 1/2 teaspoon cinnamon
- 1 tablespoon granulated sugar
For the White Chocolate Drizzle:
- 1/2 cup white chocolate chips
- 1 tablespoon coconut oil
Instructions:
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Make the Caramel:
- In a small saucepan, melt the butter over medium heat.
- Add the brown sugar, heavy cream, pumpkin puree, vanilla, and salt. Whisk everything together until smooth.
- Let the mixture come to a low simmer and allow it to bubble gently for 3-5 minutes until it thickens slightly. Be careful not to overcook it to avoid it getting too thick.
- Remove from heat.
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Prep the Dough:
- Preheat your oven to 350 degrees Fahrenheit.
- Cut the biscuits into six pieces each (first in half, then each half into thirds).
- Toss the biscuit pieces in cinnamon and sugar.
- Place the coated pieces into a round 9-inch cake pan or baking dish.
-
Assemble:
- Pour most of the pumpkin caramel over the biscuit pieces, making sure they are mostly covered. Save about 1/4 to 1/2 cup of the caramel for topping after baking.
- Bake in the preheated oven for 20 minutes.
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Finish and Serve:
- After baking, let the bread rest for 2-3 minutes, then invert it onto a serving plate.
- Optionally, melt the white chocolate and coconut oil together in the microwave in 15-second increments, stirring in between, until smooth.
- Drizzle the melted white chocolate and the reserved pumpkin caramel over the warm monkey bread.
- Serve warm and enjoy!
This monkey bread is perfect for a cozy breakfast or a sweet treat during the fall season. Enjoy baking and indulging in this delightful treat!
