Pumpkin Caramel Monkey Bread Recipe 465

PUMPKIN-CARAMEL MONKEY BREAD RECIPE - (4.6/5)

Pumpkin-Caramel Monkey Bread Recipe - (4.6/5) image

Provided by joeyanne

Number Of Ingredients 6

Ingredients

1/2 cup granulated sugar
2 tablespoons pumpkin pie spice
4 cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1 cup brown sugar, packed
3/4 cup butter
1/4 cup canned pumpkin (not pumpkin pie mix)

Steps:

Heat oven to 350°F. Spray a 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray. In a large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan. In a 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan. Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm and enjoy!

CARAMEL, PUMPKIN & PECAN MONKEY BREAD

Caramel, Pumpkin & Pecan Monkey Bread image

If you've got refrigerated biscuits, you've got the beginnings of this scrumptious caramel-topped pumpkin pecan monkey bread.

Provided by My Food and Family

Categories Home

Time 1h

Yield 20 servings

Number Of Ingredients 8

Ingredients

1 pkg. (11 oz.) KRAFT Caramels
1/3 cup milk
1/4 cup butter
1/2 cup canned pumpkin
1/2 cup coarsely chopped PLANTERS Pecans
1/3 cup sugar
1 Tbsp. ground cinnamon
2 cans (7.5 oz. each) refrigerated biscuits, quartered

Steps:

Heat oven to 350°F.
Cook and stir caramels, milk and butter in medium saucepan on medium heat 8 to 10 min. or until caramels are completely melted and mixture is well blended. Add pumpkin; mix well. Pour half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; sprinkle with nuts.
Mix sugar and cinnamon. Dip biscuit pieces in sugar mixture, turning to evenly coat each piece; place in layers over pumpkin mixture in pan. Cover with remaining pumpkin mixture.
Bake 35 min. or until golden brown. Cool in pan 10 min.; invert onto serving plate. Remove pan. Serve warm.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 16 g, Protein 3 g

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