Introduction
Fall is a time for warm flavors and cozy comforts, and what better way to celebrate the season than with a delightful pumpkin caramel monkey bread? This recipe combines the sweetness of pumpkin caramel with soft, fluffy biscuits, creating a decadent treat perfect for breakfast or dessert. The addition of a white chocolate drizzle elevates this indulgence even further, making it a showstopper for any occasion.
Detailed Ingredients with measures
Pumpkin Caramel:
– 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
– A good pinch of kosher salt, to taste
Bread:
– One 16-ounce can refrigerated buttermilk biscuits
– 1/2 teaspoon cinnamon
– 1 tablespoon granulated sugar
White Chocolate Drizzle:
– 1/2 cup white chocolate chips
– 1 tablespoon coconut oil
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 6-8
This pumpkin caramel monkey bread is not only delicious but also welcoming in its warmth and flavors. Whether you serve it at a gathering or for a cozy family breakfast, it’s sure to be a crowd-pleaser! Enjoy the rich taste of fall with each gooey, sweet pull of the bread.
Detailed Directions and Instructions
Make the Caramel
Melt the butter in a small saucepan over medium heat. Add the brown sugar, heavy cream, pumpkin puree, vanilla extract, and salt. Whisk until smooth. Bring to a low simmer and let it bubble gently until slightly thickened, about 3-5 minutes. Avoid overcooking to prevent the caramel from becoming too thick. Remove from heat.
Prepare the Dough
Preheat the oven to 350°F (175°C). Cut each biscuit into six pieces. In a bowl, mix the cinnamon and granulated sugar. Toss the biscuit pieces in the cinnamon-sugar mixture until evenly coated. Transfer the coated biscuit pieces to a 9-inch round cake pan or baking dish.
Assemble
Pour most of the pumpkin caramel sauce over the biscuit pieces, ensuring they are mostly covered. Reserve about 1/4 to 1/2 cup of the caramel for topping after baking.
Bake
Bake in the preheated oven for 20 minutes, or until the biscuits are cooked through and the top is golden brown. Remove from the oven and let it rest for 2-3 minutes. Then, invert the monkey bread onto a serving plate.
Optional Topping
In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 15-second increments, stirring between each, until melted and smooth. Drizzle the melted white chocolate over the monkey bread. If desired, drizzle with the reserved pumpkin caramel sauce. Serve warm.
Notes
Using Rhodes Frozen Dinner Rolls
To use Rhodes frozen dinner rolls: Thaw the rolls for about 45 minutes at room temperature. Cut into 4 pieces, toss with cinnamon sugar and an extra tablespoon or two of melted butter. Transfer to the baking dish and let it sit on the counter for another hour to allow the dough to rise. Once the dough has doubled, pour the sauce over and bake according to the recipe above, adding a few extra minutes if needed.
Prep and Cook Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Category
Breakfast
Method
Baking
Cuisine
American
Cook techniques
Melt Butter
Melt unsalted butter over medium heat in a saucepan, ensuring it does not brown.
Whisk Ingredients
Combine brown sugar, heavy cream, pumpkin puree, vanilla extract, and salt with the melted butter, whisking until smooth.
Simmer Caramel
Bring the mixture to a low simmer, allowing it to bubble gently for 3-5 minutes until slightly thickened.
Preheat Oven
Set the oven temperature to 350°F (175°C) before baking.
Cut Biscuit Dough
Cut refrigerated buttermilk biscuits into six pieces to create bite-sized portions.
Mix Cinnamon Sugar
Blend cinnamon with granulated sugar in a bowl for an even coating before tossing with biscuit pieces.
Pour Caramel Sauce
Evenly distribute most of the prepared pumpkin caramel sauce over the coated biscuit pieces in the baking dish.
Bake Monkey Bread
Bake for 20 minutes or until the top is golden brown and the biscuits are fully cooked through.
Invert and Serve
Allow the baked monkey bread to rest for a few minutes before inverting it onto a serving plate.
Drizzle White Chocolate
Melt white chocolate chips with coconut oil in the microwave, then drizzle over the warm monkey bread.
FAQ
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree, but ensure it is unsweetened and cooked until soft.
What can I substitute for white chocolate chips?
You can use milk chocolate or dark chocolate chips as an alternative to white chocolate.
How should I store leftover monkey bread?
Store leftover monkey bread in an airtight container at room temperature for up to 2 days or in the refrigerator for a week.
Can I make this recipe in advance?
Yes, you can prepare the pumpkin caramel and biscuit pieces ahead of time, but it is best to bake them fresh for optimal texture.
What can I serve with monkey bread?
Monkey bread pairs well with coffee, tea, or a scoop of ice cream for a delicious dessert.
Conclusion
This Pumpkin Caramel Monkey Bread offers a delightful combination of sweet and spicy flavors, perfect for breakfast or a cozy dessert. The warm, fluffy biscuits soaked in rich pumpkin caramel create a comforting dish that’s sure to impress. Enjoy the added touch of white chocolate drizzle for an extra layer of sweetness.
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