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Breakfast for 7

Pumpkin Caramel Monkey Bread

Biscuit pieces bake in a pumpkin caramel sauce, then finish with a white chocolate drizzle for a warm pull-apart treat.

$0.69per serving $
35 minstart to table
7servings

AmericanVegetarianBudgetBreakfastsFall

Ingredients

  • 6 tbsp unsalted butter
  • 1 cup loosely packed brown sugar
  • 1/2 cup heavy cream
  • 1/2 cup canned pumpkin puree
  • 1 tsp vanilla
  • 1 good pinch of kosher salt (optional)
  • 1 cans (16 oz) refrigerated buttermilk biscuits
  • 1/2 tsp cinnamon
  • 1 tbsp granulated sugar
  • 1/2 cup white chocolate chips
  • 1 tbsp coconut oil

Steps

  1. Heat the oven to 350 F and grease a 10-inch bundt pan with cooking oil.
  2. Melt the butter, brown sugar, cream, pumpkin, vanilla, cinnamon, and salt in a saucepan over medium heat for 4 minutes.
  3. Cut the biscuits into quarters, toss them with the granulated sugar, and layer them in the bundt pan with the pumpkin sauce.
  4. Bake for 22 to 25 minutes, until the biscuit pieces are fully cooked and golden.
  5. Melt the white chocolate chips and coconut oil over low heat, then drizzle the mixture over the warm monkey bread.
  6. Cool the bread in the pan for 5 minutes, then turn it onto a plate.

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