Lunch: Pumpkin-Caramel Monkey Bread
Celebrate the flavors of autumn in this sure-to-please version of monkey bread. Try it with ice cream for dessert!
Ingredients
1/2 cup granulated sugar
2 tablespoons pumpkin pie spice
4 cans Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
1 cup packed brown sugar
3/4 cup butter
1/4 cup canned pumpkin (not pumpkin pie mix)
Instructions
Heat oven to 350 °F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.
In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan.
Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
