Pumpkin Caramel Monkey Bread
Lindsay’s Notes
I’ve never seen a group of people turn into a pack of hungry wolves as quickly as it happened when I pulled this out of the oven last week. Friends and family just descended on it and it was gone almost immediately. I’ve made this several times now, and without fail, this will bring the people around. They will be hungry. They may or may not use forks. Things will get a little chaotic. A drizzle and a drip here. Sauce licking over there. White chocolate on little fingers. “Just one more bite” a few more times. This is the perfect recipe for the first back-to-school week that we’re in – we need something special for this Saturday morning, Minnesota is giving us fall, and also: we’re tired. Thank goodness this recipe can do it all. This idea came from the 100 Morning Treats cookbook by Sarah Kieffer (affiliate link) – a Minnesota gem and talent! I first saw this idea in her book; I didn’t have time to do it the fully-made-from-scratch way, so I made an easier, slightly different version based on her genius. The main thing to know: you basically make a caramel sauce and whisk some pumpkin in. I like my caramel sauce to be extra rich, which is why I used heavy cream, and I prefer the butter and brown sugar flavor to be the dominant one, which is why I didn’t clutter the sauce with any other spices. You can use more or less pumpkin; these are the amounts I settled on to get a sauce that I thought was still appropriately silky and runny, but still had the addition of pumpkin, which makes it almost officially fall. Right? I’m not ready but I’m ready!
Let’s Walk Through Making This Pumpkin Caramel Monkey Bread
Step 1: Make the Pumpkin Caramel.
Basically, you whisk pumpkin into caramel. It’s… very delicious.
Step 2: Toss Your Dough with Cinnamon Sugar.
You can use a few types of dough here – for these photo I’m using refrigerated buttermilk biscuit dough. It’s the easiest, and right now, I love whatever is easiest.
Step 3: Pour the Caramel Over the Dough.
I usually save about 1/2 cup of the caramel for drizzling and dipping after it comes out of the oven.
Step 4: Bake and Invert Onto a Plate.
Have fun. It is just delightful. And then, to finish it off, a white chocolate drizzle. It’s easy, it’s fun, and it’s never not gone within an hour. We LOVE this recipe!
Watch How To Make This Recipe
More Sticky-Sweet Breakfast Recipes
4.6 from 7 reviews
6 tablespoons unsalted butter 1 cup loosely packed brown sugar 1/2 cup heavy cream 1/2 cup canned pumpkin puree (unsweetened) 1 teaspoon vanilla a good pinch of kosher salt, to taste
Bread:
one 16-ounce can refrigerated buttermilk biscuits 1/2 teaspoon cinnamon 1 tablespoon granulated sugar
White Chocolate Drizzle:
1/2 cup white chocolate chips 1 tablespoon coconut oil
3 Must-Make Pumpkin Recipes
