My mouth is watering right now. I mean it. I’m literally drooling. Could be my age but I think it is the heavenly smell of the Pumpkin Spice Monkey Bread that is baking in my oven right now. I’m trying to keep my mind off of it but the smell is filling the whole house!
Pumpkin Spice is all the rage this time of year. I must admit I love it as much as anyone and I have been trying some new things with it. I already made Pumpkin Spice Krispy Treats last week and they disappeared before I could have a second piece. I’m toying with some other ideas so hopefully this will just be another of many recipes with pumpkin spice.
So, it’s Sunday morning and there is a chill in the air (It’s fall after all) so I decided to give Monkey Bread an Autumn twist.
First, I made my own Pumpkin Pie Spice. I know you can get it from the store but by making it yourself, you can adjust it to your own taste. And, I didn’t have any anyway.
Most recipes use canned biscuits for monkey bread but I didn’t have any. I did, however, have frozen biscuits. Okay, I can improvise. I allowed them to thaw a bit to make them pliable and easy to cut. I used a bag of 20 biscuits and cut them all into quarters.
After cutting the biscuits, I placed 1 cup of sugar and 2-3 teaspoons of pumpkin spice in a large zip bag. You can use more or less of the spice to suit your taste. I went with three because that’s just the way I roll. Seal and shake to mix the spice into the sugar. Then place all the cut biscuit pieces in the bag, seal (this is an important step, trust me) and shake like crazy until it is all coated. Yes, some of the biscuits still stick together but that is okay. You can pull them apart as you put them in the pan.
In a bundt pan sprayed with cooking spray, distribute the biscuit pieces evenly around the pan. If there is any left over sugar/spice mixture in the bag, just sprinkle it on top. Wait, you are not done yet. What is a baked goodie without butter?
I put a cup of butter and 1/2 cup of brown sugar in a microwave safe bowl and microwaved on high at 30 second intervals until the butter was completely melted but not boiling. Stir until the brown sugar is completely incorporated into the butter. This takes a few minutes but it will eventually mix together.
Pour this mixture of goodness over the top of the biscuits in the pan. Wow! Bake in a preheated 350 degree oven for 30-40 minutes until the top is medium brown.
Take out of the oven and allow to cool for 10-15 minutes. I know, this is the hardest part. Invert onto a plate and dig in!
The verdict from my family: “Oh, my!” and “You shoulda made two!”
I think its a keeper
Pumpkin Spice Monkey Bread
Preheat oven to 350°
1 pkg frozen biscuits (20 pack) thawed slightly
1 cup granulated sugar
2 tsp pumpkin spice (substitution below)
1 cup butter
1/2 cup brown sugar (either light or dark will do)
When biscuits are slightly thawed, cut them in quarters. In a large zip bag, mix together 1 cup sugar and 2 tsps pumpkin spice. Add all the biscuit quarters, seal, and shake to cover the biscuits evenly.
Place biscuits into bundt pan (optional: lightly spray bundt pan with cooking spray). Sprinkle any remaining sugar mixure over biscuits.
Place 1 cup of butter with ½ cup brown sugar in microwave safe bowl. Microwave on high at 30 second increments until butter is melted but not boiling. Stir until butter and brown sugar are thoroughly incorporated.
Pour butter mixture evenly over biscuits.
Bake in oven 30-40 minutes until top is medium brown. Cool 10-15 minutes. Invert onto large plate.