Pumpkin Caramel Monkey Bread

Shared by Miso

Soft, buttery bites coated in gooey pumpkin caramel sauce and a drizzle of white chocolate. My family loves this pumpkin caramel monkey bread!

Nutrition

• butter
  6 tbsp
• brown sugar
  1 cup
• heavy cream
  0.5 cup
• pumpkin puree
  0.5 cup
• vanilla
  1 tsp
• salt
  1 pinch
• biscuit
  450 g
• cinnamon
  0.5 tsp
• sugar
  1 tbsp
• white chocolate chips
  0.5 cup
• coconut oil
  1 tbsp

Instructions

1. 1

   Melt butter in a small saucepan. Add brown sugar, heavy cream, pumpkin, vanilla, and salt. Whisk until smooth. Bring to a low simmer and let it bubble gently until it is incorporated and slightly thickened, 3-5 minutes. Remove from heat.

2. 2

   Preheat the oven to 350 degrees. Cut the biscuits into 6 even pieces. Toss the biscuit pieces with cinnamon and sugar. Transfer to a round 9-inch cake pan or baking dish.

3. 3

   Pour most of the pumpkin caramel over the biscuits until mostly covered. Set aside the remaining 1/4 to 1/2 cup caramel for topping.

4. 4

   Bake for 20 minutes. Remove from the oven, let rest for 2-3 minutes and then invert onto a serving plate.

5. 5

   Melt the white chocolate and coconut oil in the microwave in 15 second increments, stirring in between. Once melted, drizzle over the monkey bread. Drizzle with reserved pumpkin caramel.