Monday, November 21, 2011

Pumpkin Caramel Monkey Bread

Pumpkin-Caramel Monkey Bread
cup granulated sugar
tablespoons pumpkin pie spice
cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits
cup packed brown sugar
cup butter
cup canned pumpkin (not pumpkin pie mix)


1 Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.    2 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.    3 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.    4 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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