Pumpkin Caramel Monkey Bread

By Pinch of Yum · 60 min

Ingredients

Instructions

1. Melt the butter in a small saucepan. Add the brown sugar, heavy cream, pumpkin puree, vanilla and salt, and whisk until smooth.
2. Bring to a low simmer and let it bubble gently for 3 to 5 minutes, until slightly thickened. Do not overcook or it will become too thick.
3. Remove from the heat.
4. Preheat the oven to 350°F (175°C).
5. Cut each biscuit into 6 even pieces, toss them with the cinnamon and granulated sugar, and place in a round 9-inch cake pan or baking dish.
6. Pour most of the pumpkin caramel over the biscuits, leaving 1/4 to 1/2 cup aside for topping.
7. Bake for 20 minutes.
8. Let rest for 2 to 3 minutes, then invert onto a serving plate.
9. Melt the white chocolate chips with the coconut oil in the microwave in 15-second bursts, stirring between each.
10. Drizzle the melted white chocolate over the monkey bread, then drizzle with the reserved caramel if desired. Serve warm.

Summarized from Pinch of Yum's video. Watch it for the details.

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CreamBrown sugarHeavy creamChocolate chipPumpkinBiscuit