Print

Pumpkin Caramel Monkey Bread with White Chocolate Drizzle Recipe

Print Recipe

★★★★★

4.6 from 115 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Invert the Bread: Carefully invert the monkey bread onto a serving plate so the caramel coating is on top.
  6. 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

Find it online: https://messykitchenmagic.com/pumpkin-caramel-monkey-bread-with-white-chocolate-drizzle-recipe/