Pumpkin Spice Monkey Bread

Ingredients:

• 3 (16.3-oz.) cans refrigerated buttermilk biscuits (the non-flaky ones)
• 3/4 cup granulated sugar
• 1 Tbsp. pumpkin pie spice
• 1/2 cup (1 stick) salted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/2 cup pure pumpkin puree (not pie filling)
• 1 tsp. vanilla extract

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Directions:

1. Preheat the Oven:

   • Preheat the oven to 350°F.

2. Prepare the Biscuits:

   • Cut each biscuit into quarters.

3. Coat the Biscuit Pieces:

   • In a large zip-top bag, combine granulated sugar and pumpkin pie spice.
   • Add half of the biscuit pieces into the bag, seal it, and shake well to coat.
   • Place the coated biscuit pieces in an even layer in a 10-cup Bundt pan. Repeat the process with the remaining biscuit pieces and sugar.

4. Make the Sauce:

   • In a medium saucepan, heat the butter and brown sugar over medium heat. Stir occasionally until the sugar is mostly melted (about 2-3 minutes).
   • Whisk in the heavy cream and pumpkin puree. Bring to a simmer and cook, stirring frequently, until the mixture is well combined and slightly thickened (about 3-5 minutes).
   • Remove from heat and whisk in the vanilla extract.
   • Pour this sauce evenly over the coated biscuit pieces.

5. Bake the Monkey Bread:

   • Place the Bundt pan on a rimmed baking sheet to catch any drips.
   • Bake for 45-50 minutes, or until the bread has puffed up by about 2 inches and is deep brown on top.

6. Cool the Bread:

   • Let the bread cool in the Bundt pan on a wire rack for about 15 minutes.

7. Unmold the Monkey Bread:

   • To remove the bread, loosen the edges with an offset spatula.
   • Place a dinner plate or serving platter over the top of the Bundt pan.
   • Using oven mitts, hold the pan and plate together and flip the whole thing over.
   • Carefully lift off the Bundt pan. If needed, tap the pan to release the bread.

8. Serve:

   • Serve the monkey bread warm or at room temperature.

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Tip:

• If the monkey bread doesn’t release from the Bundt pan, pop it back in the oven for 5 minutes to re-melt the sticky caramel. Then, loosen it with an offset spatula, place the serving plate over it, and flip again. The bread should slide out easily.