Pumpkin Caramel Monkey Bread with White Chocolate Drizzle Recipe
Introduction
Pumpkin Caramel Monkey Bread is a cozy, pull-apart treat perfect for fall mornings or dessert. Soft biscuit pieces are coated in a rich pumpkin-spiced caramel and baked until golden and sticky. A drizzle of white chocolate adds an extra indulgent touch.
Ingredients
- 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
- A good pinch of kosher salt, to taste
- One 16-ounce can refrigerated buttermilk biscuits
- 1/2 teaspoon cinnamon
- 1 tablespoon granulated sugar
- 1/2 cup white chocolate chips
- 1 tablespoon coconut oil
Instructions
- Step 1: Make the caramel by melting butter in a small saucepan. Add brown sugar, heavy cream, pumpkin puree, vanilla, and salt. Whisk until smooth. Bring to a low simmer and let it bubble gently for 3-5 minutes, until slightly thickened. Remove from heat.
- Step 2: Preheat the oven to 350°F. Cut the biscuits into 6 even pieces each—first in half, then each half into thirds. Toss the biscuit pieces with cinnamon and granulated sugar. Transfer them to a round 9-inch cake pan or baking dish.
- Step 3: Pour most of the pumpkin caramel over the biscuit pieces, covering them mostly. Reserve about 1/4 to 1/2 cup of caramel for topping.
- Step 4: Bake for 20 minutes. Remove from the oven and let it rest for 2-3 minutes, then carefully invert onto a serving plate.
- Step 5: For the optional topping, melt white chocolate chips and coconut oil in the microwave in 15-second increments, stirring between each. Drizzle the melted white chocolate over the monkey bread. Finish with a drizzle of the reserved pumpkin caramel if desired. Serve warm.
Tips & Variations
- Use chilled biscuit dough for fluffier, evenly baked pieces.
- Swap white chocolate chips for dark or milk chocolate for a richer flavor.
- Try adding chopped pecans or walnuts between the biscuit pieces for added crunch.
- If you prefer a less sweet version, reduce the brown sugar slightly.
Storage
Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. Reheat gently in the microwave or a warm oven until soft and gooey again. This bread is best enjoyed fresh but can be refreshed with a light warm-up.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade biscuit dough instead of store-bought?
Yes, homemade biscuit dough works well and will give you the same fluffy texture. Just make sure the dough is slightly chilled before assembling to help maintain shape.
How do I prevent the caramel from getting too thick?
Keep the caramel at a gentle simmer and avoid cooking it for too long. Once it thickens slightly and coats the back of a spoon, remove it from heat immediately to prevent hardening.
PrintPumpkin Caramel Monkey Bread with White Chocolate Drizzle Recipe
This delicious Pumpkin Caramel Monkey Bread is a perfect fall treat featuring soft buttermilk biscuits coated in a rich pumpkin caramel sauce, baked to golden perfection, and finished with a drizzle of melted white chocolate and caramel. Its blend of warm spices and creamy pumpkin makes it an irresistible sweet snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Caramel Sauce
- 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
Dough and Coating
- One 16-ounce can refrigerated buttermilk biscuits
- 1/2 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
Optional Topping
- 1/2 cup white chocolate chips
- 1 tablespoon coconut oil
Instructions
- Make the Caramel: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, heavy cream, pumpkin puree, vanilla extract, and kosher salt. Whisk continuously until the mixture is smooth. Bring to a low simmer and allow it to gently bubble for 3-5 minutes until it thickens slightly but remains pourable. Remove from heat and set aside.
- Prep the Dough: Preheat the oven to 350°F (175°C). Cut each biscuit into six even pieces by halving and then cutting each half into thirds. Toss the biscuit pieces in a bowl with ground cinnamon and granulated sugar until evenly coated. Transfer the coated biscuit pieces into a greased round 9-inch cake pan or baking dish.
- Assemble: Pour most of the pumpkin caramel sauce over the biscuit pieces to coat them generously, reserving approximately 1/4 to 1/2 cup of the caramel for topping. Make sure the biscuit pieces are mostly covered by the sauce.
- Bake: Place the pan in the preheated oven and bake for 20 minutes or until the biscuits are cooked through and the caramel is bubbly. Remove the pan from the oven and let it rest for 2-3 minutes.
- Invert and Serve: Carefully invert the monkey bread onto a serving plate so the caramel sauce is on the top. Be cautious as the caramel will be hot and may drip.
- Prepare Optional Topping: In the microwave, melt the white chocolate chips and coconut oil in 15-second increments, stirring after each until smooth and fully melted. Drizzle the melted white chocolate over the monkey bread, followed by the reserved pumpkin caramel if desired. Serve warm for best flavor.
Notes
- Do not overcook the caramel sauce to avoid it becoming too thick or grainy.
- Use freshly made biscuit dough or refrigerated biscuits for convenience.
- Let the monkey bread rest briefly before inverting to avoid burns and allow sauce to settle.
- Optional white chocolate drizzle adds a rich sweetness complementing the pumpkin flavor.
- To make ahead, assemble the biscuit pieces with caramel sauce and refrigerate, then bake just before serving.
Keywords: pumpkin caramel monkey bread, pumpkin dessert, monkey bread recipe, fall desserts, pumpkin spice, caramel sauce, biscuit dessert
