Description
This Glazed Pumpkin Monkey Bread is a delightful, pull-apart treat perfect for fall. Made with pumpkin spice biscuits coated in cinnamon sugar, layered with walnuts, and baked in a bundt pan, it’s finished with a luscious maple glaze for an extra indulgent touch. Ideal for breakfast, brunch, or a cozy dessert, this recipe yields 12 servings of warm, gooey goodness.
Ingredients
Scale
Monkey Bread Ingredients:
- 2 (16 oz) cans of Pillsbury Pumpkin Spice Biscuits (quartered)
- ½ cup white sugar
- 2 teaspoons ground cinnamon
- ½ cup walnuts (plus extra for topping)
- 1 cup light brown sugar
- ¾ cup salted butter (melted)
- 3 tablespoons pure maple syrup
Maple Glaze Ingredients:
- ¼ cup unsalted butter
- ½ cup pure maple syrup
- 1 ½ cups confectioners sugar
- 1 teaspoon maple extract (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Spray a bundt pan thoroughly with non-stick cooking spray to ensure easy release of the monkey bread after baking.
- Prepare Biscuits: Open the pumpkin spice biscuit cans and cut each biscuit into quarters to make bite-sized pieces perfect for layering.
- Coat and Layer Biscuits: In a large bowl or bag, mix together the white sugar and cinnamon. Toss a portion of biscuit pieces in this mixture to coat evenly, shaking off any excess sugar. Place a layer of coated biscuits into the bottom of the prepared bundt pan. Sprinkle half of the walnuts over the biscuits. Repeat the coating and layering process with the remaining biscuits and walnuts, creating alternating layers.
- Prepare Sugar Butter Mixture: In a small pot over medium heat, melt the salted butter and light brown sugar together, stirring until smooth. Remove from heat and stir in the maple syrup gently. Pour this mixture evenly over the layered monkey bread in the bundt pan.
- Bake Monkey Bread: Bake in the preheated oven for 35 to 40 minutes or until the dough is fully cooked through and golden brown on top.
- Cool and Remove: Remove the monkey bread from the oven and let it cool in the pan for 10 minutes. Carefully invert the bundt pan onto a serving dish to release the monkey bread.
- Make Maple Glaze: While the monkey bread cools to near room temperature, prepare the glaze. In a small pot over low heat, melt together the unsalted butter and pure maple syrup, whisking occasionally for 2 to 3 minutes. Remove from heat and gradually whisk in the confectioners sugar until the glaze reaches your desired thickness. Add maple extract if using.
- Glaze and Serve: Slowly pour the maple glaze over the cooled monkey bread, allowing it to drizzle into all the nooks. Serve immediately. Excess glaze can be saved for dipping the bread pieces for extra flavor.
Notes
- The best time to invert the monkey bread is after it has cooled slightly but is still warm to avoid breakage.
- Extra glaze can be stored and used as a dipping sauce to enhance each bite.
- Walnuts can be substituted with pecans or omitted for a nut-free version.
- Ensure biscuits are thoroughly coated in cinnamon sugar for optimal flavor layering.
- Store leftovers covered at room temperature and reheat gently before serving.
