Are you part of the pumpkin spice craze? I know I am. We love it when they start selling everything pumpkin spice. We buy pumpkin spice cereal, pumpkin spice cream cheese, etc., etc. You get the idea. We love it and don’t get sick of it.
Well, actually that’s not entirely true. After a while of having pumpkin cream cheese for our bagels, we start wanting plain and strawberry again, like in January. LOL. The pumpkin is great, but we’re ready to revert back to normal life after Christmas some time. It’s a good thing, too, because they would be harder to find!
Regardless, look at this recipe. Doesn’t it look amazing?! Let me tell you, it IS amazing. And even though it looks like it would be hard, it’s not.
It all starts with a bit of pumpkin spice rolls, made by Pillsbury Grands. (No, this is not a sponsored post, it just happens to be the ingredient needed to bake this.) . If you can find an off brand of pumpkin spice rolls, feel free to use those! .
Then, some cinnamon and sugar, mix it up in the bag.
Cut your biscuits into quarters, then roll them in the sugar (or put them in the bag and shake it up).
Repeat until all biscuit pieces are coated.
Layer biscuits and walnuts in the bundt pan. Then melt butter and sugar on the stove top. Add in syrup and pour over the monkey bread.
Bake for 35-40 minutes, or until dough is all the way cooked through.
Let it cool for 10 minutes before inverting it on a plate or cake platter. Make the maple glaze as recipe below directs.
Once it’s cooled to room temperature, pour glaze over the top of the monkey bread and top with walnuts. Enjoy!
Pumpkin Spice Monkey Bread
- Monkey Bread Ingredients:
- 2 16 oz cans of Pillsbury Pumpkin Spice Biscuits quartered
- ½ cup of white sugar
- 2 teaspoons of ground cinnamon
- ½ cup of walnuts more for topping
- 1 cup of light brown sugar
- ¾ cup of salted butter melted
- 3 tablespoons of pure maple syrup
- Maple Glaze Ingredients:
- ¼ cup of unsalted butter
- ½ cup of pure maple syrup
- 1 ½ cups of confectioners sugar
- 1 teaspoon of maple extract if desired
- Preheat oven to 350 degrees Fahrenheit. Spray a bundt pan with non stick cooking spray.
- Cut each biscuit into 4 pieces (quarters)
- In a large bag or bowl, add white sugar and cinnamon, mix together. Toss a few biscuits and shake or stir to coat. Tap off excess sugar. Line biscuits evenly to coat bottom of bundt pan, repeat the process until half of the biscuits have been coated and added into the bundt pan. Toss in the walnuts. Continue process with biscuits, layering over the walnuts until all biscuits have been added.
- In a small pot over medium, melt butter and sugar together. Once melted, turn off heat, add in syrup stir gently and pour over the monkey bread.
- Bake monkey bread for 35-40 minutes or until dough has cooked through.
- Remove monkey bread and allow it to cool in pan for 10 minutes only before inverting it into a serving dish.
- Once monkey bread has been inverted start on maple glaze. To make the glaze, place a small pot over low heat, melt butter and maple syrup together, about 2-3 minutes while whisking occasionally. Once butter and syrup have melted together, remove pan from heat and slowly whisk in confectioners sugar until desired thickness has been achieved. Monkey bread should now be closer to room temperature, slowly pour glaze over the monkey bread and serve.