Ingredients
Scale
- 2 cans (16 ounces each) refrigerated biscuit dough, cut into quarters
- 1 cup granulated sugar
- 1/4 cup pumpkin pie spice
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup chopped pecans or walnuts (optional)
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup milk
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan.
- Step 2: In a large bowl, combine granulated sugar and pumpkin pie spice. Toss biscuit pieces in the sugar mixture until well coated. Add pecans or walnuts to the sugar mixture, if desired.
- Step 3: Arrange the coated biscuit pieces in the prepared bundt pan. Pour melted butter evenly over the biscuit pieces. Sprinkle brown sugar evenly over the buttered biscuits.
- Step 4: Bake for 30-35 minutes, or until golden brown and cooked through. Let cool in the pan for 10 minutes before inverting onto a serving plate.
- Step 5: While the monkey bread is baking, prepare the cream cheese glaze. In a medium bowl, beat together softened cream cheese and powdered sugar until smooth. Gradually add milk until the glaze reaches your desired consistency.
- Step 6: Drizzle the cream cheese glaze over the warm monkey bread. Serve immediately and enjoy!
Notes
- Store cooled monkey bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days for optimal freshness.
- Reheat individual slices in the microwave for 15-20 seconds, or bake briefly in a 300°F oven until warmed through, for a gooey, delightful experience.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the cozy autumn flavors.
- For extra gooey goodness, ensure the brown sugar is packed tightly when measuring, and distribute it evenly over the biscuits before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American