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Pumpkin-Caramel Monkey Bread
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| 1/2 cup | granulated sugar |
| 2 Tbsp | pumpkin pie spice |
| 4 cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits | |
| 1 cup | packed brown sugar |
| 3/4 cup | butter |
| 1/4 cup | canned pumpkin, (not pumpkin pie mix) |
Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
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.
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.
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.
Flavor boost—For extra pumpkin flavor, double the butter and brown sugar. Add an additional 1/2 cup of pumpkin and save 1 cup of the pumpkin-caramel mixture to drizzle over your warm bread as it comes out of the oven!
Serving Suggestions—This recipe tastes great with a mug of hot apple cider!
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