Pumpkin Caramel Monkey Bread with White Chocolate Drizzle Recipe
Introduction
Pumpkin Caramel Monkey Bread is a delightful twist on a classic treat, combining soft, buttery biscuit pieces with rich pumpkin caramel and a touch of warm spices. This pull-apart bread is perfect for autumn breakfasts or cozy gatherings, offering a warm, sweet bite every time.
Ingredients
- 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
- One 16-ounce can refrigerated buttermilk biscuits
- 1/2 teaspoon cinnamon
- 1 tablespoon granulated sugar
- 1/2 cup white chocolate chips
- 1 tablespoon coconut oil
Instructions
- Make the caramel: Melt the butter in a small saucepan over medium heat. Add the brown sugar, heavy cream, pumpkin puree, vanilla, and kosher salt. Whisk the mixture until smooth, then bring it to a low simmer. Let it bubble gently for 3 to 5 minutes until slightly thickened, being careful not to overcook. Remove from heat and set aside.
- Prepare the dough: Preheat the oven to 350°F (175°C). Cut each biscuit into 6 even pieces by halving, then cutting each half into thirds. In a bowl, toss the biscuit pieces with the cinnamon and granulated sugar until coated. Transfer the coated pieces evenly to a round 9-inch cake pan or baking dish.
- Assemble the monkey bread: Pour most of the pumpkin caramel over the biscuit pieces, making sure they are mostly covered. Reserve about 1/4 to 1/2 cup of the caramel for topping later.
- Bake: Place the pan in the oven and bake for 20 minutes. Once baked, remove from the oven and let it rest for 2 to 3 minutes. Carefully invert the pan onto a serving plate so the caramel side is up.
- Optional topping: Melt the white chocolate chips together with the coconut oil in the microwave in 15-second increments, stirring between each until smooth. Drizzle the melted white chocolate over the monkey bread, then drizzle with the reserved pumpkin caramel if desired. Serve warm.
Tips & Variations
- For extra flavor, sprinkle a pinch of nutmeg along with the cinnamon on the biscuit pieces.
- Use a nonstick or well-greased pan to make inverting the monkey bread easier.
- Substitute white chocolate chips with dark chocolate chips for a richer taste.
- Serve with a dollop of whipped cream or cream cheese frosting for added indulgence.
Storage
Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat individual portions in the microwave for 15-20 seconds or in a warm oven to restore softness and caramel warmth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can substitute with fresh pumpkin puree. Simply roast and puree fresh pumpkin flesh, ensuring it’s cooked and smooth before using it in the recipe. Use the same quantity, 1/2 cup.
What can I use instead of buttermilk biscuits?
If you don’t have refrigerated buttermilk biscuits, you can use homemade biscuit dough or even soft dinner rolls cut into pieces. Keep in mind the texture and baking time may vary slightly.
PrintPumpkin Caramel Monkey Bread with White Chocolate Drizzle Recipe
This Pumpkin Caramel Monkey Bread is a delightful twist on the classic pull-apart bread, featuring tender buttermilk biscuits coated in a rich pumpkin caramel sauce and finished with a drizzle of melted white chocolate. Perfect for fall breakfasts, brunches, or cozy desserts, it combines the warmth of cinnamon and pumpkin with the indulgence of caramel and white chocolate for a crowd-pleasing treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Caramel Sauce
- 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 extract
- Pinch of kosher salt, to taste
Dough
- One 16-ounce can refrigerated buttermilk biscuits
- 1/2 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
Topping
- 1/2 cup white chocolate chips
- 1 tablespoon coconut oil
Instructions
- Make the Caramel: Melt 6 tablespoons of unsalted butter in a small saucepan over medium heat. Add 1 cup of loosely packed brown sugar, 1/2 cup heavy cream, 1/2 cup canned unsweetened pumpkin puree, 1 teaspoon vanilla extract, and a pinch of kosher salt. Whisk the mixture until smooth. Bring it to a low simmer and let it bubble gently for 3-5 minutes until slightly thickened, being careful not to overcook it to avoid it becoming too thick. Remove from heat.
- Prep the Dough: Preheat the oven to 350°F (175°C). Cut the refrigerated buttermilk biscuits into six even pieces each (first halves, then thirds). In a bowl, toss the biscuit pieces with 1/2 teaspoon ground cinnamon and 1 tablespoon granulated sugar until evenly coated. Transfer the biscuit pieces to a 9-inch round cake pan or baking dish, spreading them out evenly.
- Assemble: Pour most of the pumpkin caramel sauce over the coated biscuit pieces, ensuring they are mostly covered. Reserve 1/4 to 1/2 cup of caramel sauce for topping later. Set aside the pan.
- Bake: Place the pan in the preheated oven and bake for 20 minutes, or until the biscuits are cooked through and caramelized on top. Remove the pan from the oven and allow the bread to rest for 2-3 minutes.
- Invert the Bread: Carefully invert the monkey bread onto a serving plate so the caramel coating is on top.
- Optional Topping: Melt 1/2 cup white chocolate chips with 1 tablespoon coconut oil in the microwave in 15-second increments, stirring between each until smooth and fully melted. Drizzle the white chocolate mixture over the inverted monkey bread. Optionally, drizzle the reserved pumpkin caramel over the top for extra sweetness. Serve warm and enjoy.
Notes
- Use unsweetened canned pumpkin puree to control sweetness and maintain the pumpkin flavor.
- Be careful not to overcook the caramel sauce to keep it pourable and not too thick.
- For a dairy-free version, substitute butter and cream with appropriate plant-based alternatives and check the biscuit ingredients accordingly.
- Serving the monkey bread warm enhances the gooey caramel and melted chocolate texture.
- Store leftovers covered at room temperature for up to 2 days; reheat before serving for best texture.
Keywords: pumpkin monkey bread, caramel monkey bread, pumpkin dessert, fall recipes, pumpkin caramel dessert, pull apart bread, white chocolate drizzle
