Pumpkin Spice Monkey Bread
A delightful pull-apart bread infused with fall flavors, featuring aromatic pumpkin pie spices, creamy butter, and sweet cinnamon rolls, perfect for cozy gatherings.
Ingredients
Main ingredients
- 2 cans Pillsbury Grands! Cinnamon Rolls These buttery, flaky rolls form the delightful base of your dish.
- 1/4 cup granulated sugar Contributes a crystalline sweetness.
- 1 1/2 teaspoons pumpkin pie spice A warm blend of spices for autumn flavor.
- 1/2 cup packed brown sugar Adds a luscious caramel undertone.
- 1/2 cup unsalted butter (melted) Provides moisture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 12-cup bundt pan generously with nonstick spray.
- Open the cinnamon rolls and reserve the icing. Cut each roll into four pieces.
- In a resealable bag, combine the granulated sugar and 1 teaspoon pumpkin pie spice. Toss the cinnamon roll pieces inside and shake to coat.
- In a mixing bowl, whisk together the brown sugar and melted butter until smooth.
- Layer the coated dough pieces into the bundt pan and drizzle the brown sugar and butter mixture over the top.
Baking
- Bake in the preheated oven for 40 to 50 minutes, or until golden brown.
- Allow the bread to cool in the pan for 5 minutes before inverting it onto a plate.
- Mix the remaining pumpkin pie spice into the reserved icing and drizzle over the warm bread.
Notes
Ensure the bundt pan is well-greased to prevent sticking. For a caramelized finish, let the bread sit longer after baking. Adjust spices to your taste.