Pumpkin Spice Monkey Bread

This recipe is so yummy and great to serve on a Saturday morning for breakfast or as an after school snack.  

I used pumpkin pie spice but you can substitute it with cinnamon. Either way it is delicious.  


 Pumpkin Spice Monkey Bread


For Sauce

Melt the following over medium heat for 5-7 minutes

- 1 Cup packed Light Brown Sugar

- 1 1/2 Sticks Salted Butter

- 1 teaspoon Pumpkin Pie Spice (I used @mccormickspice brand) or Cinnamon

- 1 teaspoon Vanilla

Set Sauce aside and add 1 Cup of Toasted Pecans to bottom of oil sprayed Bundt Pan.

Pour half of Sauce evenly over Pecans.

In a Ziploc Bag add:

- 1 cup of Granulated Sugar

- 2 teaspoons Pumpkin Pie Spice or Cinnamon

Shake Bag vigorously to mix.


Open two cans of Jumbo or Grand Biscuits and cut into Sixths. Toss in ziploc bag and thoroughly coat each piece.

Add all sugar coated Biscuits to Bundt pan evenly covering the pecans. Pour remaking Sauce over the Biscuits and Bake at 350 degrees for 30 minutes. Let cool 10 minutes and flip onto decorative plate.

For Icing:

Mix together:

- 6 Tablespoons of softened salted Butter

- 1/4 cup of softened cream cheese.

- 1 teaspoon Vanilla

- 1 1/2 sifted Cups Powdered Sugar

- 2 Tablespoons Milk

Put in Gallon ziploc bag and snip corner. Drizzle over warm Monkey Bread.

Best if served Warm!


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