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Pumpkin Spice Monkey Bread With Cream Cheese Glaze

Pumpkin spice monkey bread with cream cheese glaze made from biscuit dough, layered and baked until golden and pull-apart tender. Spiced cinnamon-sugar coating and a buttery pumpkin caramel sauce soak in for sticky, glossy rolls.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

refrigerated biscuit dough
  • 2 can (16 oz) refrigerated biscuit dough Use two cans for 10 servings.
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
  • 0.333 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
cream cheese glaze
  • 4 oz cream cheese Use softened for smooth blending.
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the pan and dough
  1. Preheat the oven to 350F and grease a bundt pan.
  2. Cut the refrigerated biscuit dough into quarters.
  3. If time allows, let the cut biscuit pieces rest for 30 minutes to hydrate before baking, covered loosely at room temperature.
Coat and make the pumpkin caramel sauce
  1. Stir together the granulated sugar, pumpkin pie spice, cinnamon, and nutmeg, then toss the biscuit pieces to coat.
  2. Melt the unsalted butter, then stir in the brown sugar, pumpkin puree, pumpkin pie spice, and cinnamon until smooth.
Assemble and bake
  1. Layer the coated biscuit pieces in the bundt pan and pour the caramel sauce over top.
  2. Bake at 350F for 30-35 minutes, until the top is golden and the center is cooked through.
  3. Invert immediately onto a serving plate so the sticky caramel releases from the pan.
Glaze
  1. Beat the cream cheese until smooth, then beat in powdered sugar, milk, and vanilla to make a pourable glaze.
  2. Drizzle the cream cheese glaze over the warm pumpkin spice monkey bread.

Notes

Pro tip: for the cleanest release, invert right away while the caramel is still hot and pliable. Store leftovers covered in the fridge up to 3 days; rewarm in the microwave briefly until warm. Freezing is not recommended because the biscuit texture can soften after thawing. For a simple swap, use reduced-fat cream cheese in the glaze to lower richness while keeping the flavor.