Ingredients
- 3 (16.3-oz.) cans refrigerated buttermilk biscuits
- ¾ cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 stick salted butter
- 1 cup packed light brown sugar
- ½ cup heavy cream
- ½ cup pure pumpkin puree
- 1½ cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- Optional: pinch of pumpkin pie spice or cinnamon (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 10–12 cup Bundt pan thoroughly.
- Cut biscuits into quarters. Toss with granulated sugar and pumpkin pie spice in a zip-top bag or bowl until evenly coated.
- In a saucepan, melt butter, then whisk in brown sugar, heavy cream, and pumpkin puree until smooth and glossy.
- Pour ⅓ of the sauce into the Bundt pan. Layer in half the biscuit pieces. Add another ⅓ of the sauce. Add remaining biscuits and top with the last of the sauce.
- Bake 35–45 minutes until puffed and golden. A skewer should come out clean from the center.
- Cool in the pan for 10–15 minutes before inverting onto a serving plate.
- Whisk together powdered sugar, vanilla, and milk/cream until smooth. Drizzle over warm monkey bread and serve.
Notes
- Add chopped pecans or walnuts for extra texture.
- Serve with ice cream or cream cheese glaze for a dessert twist.
- Store leftovers at room temperature for 2 days or refrigerate for up to 5 days.
- Reheat individual servings in microwave or warm loaf in oven.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
