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Pumpkin Spice Monkey Bread With Cream Cheese Glaze

Pumpkin spice monkey bread with cream cheese glaze—pull-apart biscuit rolls baked in caramel sauce and coated in spiced cinnamon sugar. Finished with a smooth cream cheese drizzle over a warm, golden bundt pan.
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Prep Time 20 minutes
Cook Time 35 minutes
rising 30 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated biscuit dough
  • 2 can (16 oz) refrigerated biscuit dough
Spiced sugar coating
  • 0.75 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
Caramel sauce
  • 0.5 cup unsalted butter
  • 0.75 cup brown sugar
  • 0.33 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
Cream cheese glaze
  • 4 oz cream cheese
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and coat the biscuits
  1. Preheat oven to 350F, then grease a bundt pan so the monkey bread releases cleanly.
  2. Cut the refrigerated biscuit dough into quarters.
  3. In a bowl, mix granulated sugar, pumpkin pie spice, cinnamon, and nutmeg, then toss biscuit pieces until evenly coated.
Make the pumpkin caramel sauce
  1. In a Dutch oven, melt unsalted butter over medium heat.
  2. Stir in brown sugar, then add pumpkin puree, pumpkin pie spice, and cinnamon until smooth and glossy.
Assemble and bake
  1. Layer the coated biscuit pieces in the greased bundt pan.
  2. Pour the caramel sauce over the layered biscuit pieces.
  3. Bake at 350F for 30-35 minutes, until deep golden and cooked through, with bubbling caramel visible at the edges.
  4. Invert immediately onto a serving plate so the caramel sets in a shiny layer.
  5. Rest for 30 minutes to allow the caramel to set before glazing, keeping the top layer intact.
Glaze and serve
  1. Beat cream cheese until smooth, then mix in powdered sugar, milk, and vanilla until pourable.
  2. Drizzle the cream cheese glaze over the warm monkey bread so it melts slightly into the ridges.

Notes

For the cleanest release, invert the bundt pan right after baking while the caramel is still hot and fluid. Store leftovers in the refrigerator up to 3 days; rewarm in short bursts in the microwave to re-soften the pull-apart rolls. Freezing is yes—freeze in sealed portions for up to 2 months and thaw overnight in the fridge. For a lighter option, use low-fat cream cheese in the glaze while keeping the same milk and vanilla amounts.