Pumpkin Spice Monkey Bread with Caramel

Pumpkin Spice Monkey Bread with Caramel

Pumpkin Spice Monkey Bread With Caramel Sauce



  • 1/3cup King’s Cupboard Pumpkin Spice Caramel topping
  • 6oz cream cheese, softened (from 8-oz package)
  • 1/2cup canned pumpkin (not pumpkin pie mix)
  • 1 1/4cups plus 2 tablespoons sugar
  • 2teaspoons pumpkin pie spice
  • 2 can flaky buttermilk biscuits
  • 1/2cup butter, melted



  1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  2. In small bowl, stir cream cheese, pumpkin, 2 tablespoons of the sugar and 1 teaspoon of the pumpkin pie spice until well blended. In another small bowl, mix remaining 1 1/4 cups sugar and remaining 1 teaspoon pumpkin pie spice until well blended. Set aside.
  3. Separate dough into 16 biscuits. Separate each biscuit into 2 layers, to make total of 32 biscuits. Spoon 1 rounded teaspoon cream cheese mixture on center of each biscuit. Bring all sides of dough over filling, stretching gently if necessary, and gather in center above filling to form a ball; firmly pinch edges to seal. Dip each ball into melted butter; roll in sugar mixture.
  4. Layer biscuits in pan. Sprinkle with remaining sugar mixture.
  5. Bake 45 to 50 minutes or until golden brown and no longer doughy in center. Run small spatula or butter knife between cake and pan on all sides. Cool 3 minutes. Turn upside down onto serving plate. Cool 15 minutes. Drizzle with caramel topping. Serve warm.
Back to blog

Leave a comment