Simple Pumpkin Pie Spice Monkey Bread Easiest Recipe Ever

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Brown sugar, pumpkin pie spice, and a sticky glaze make Pumpkin Monkey Bread wonderful! Fall's ideal breakfast or dessert.  


– 36 ounces 3 12 ounce cans refrigerated buttermilk biscuits – 1 cup light brown sugar packed – 2 teaspoons pumpkin pie spice – 1 teaspoon ground cinnamon For the Glaze: – 1 cup light brown sugar packed – ½ cup unsalted butter


Preheat the oven to 350 degrees Fahrenheit. Using cooking spray, spray a bundt pan measuring 10 inches and set it aside. 

Step 1

Once the biscuits have been separated, cut them into fourths. A large plastic bag should be used to contain the pieces.  

Step 2

Cinnamon, pumpkin pie spice, and brown sugar should be added to the bag. After the bag has been sealed, toss it about until the biscuit pieces are evenly covered.  

Step 3

The pieces should be layered into the bundt pan that has been prepped, and any biscuits that may have stuck together should be separated.  

Step 4

Brown sugar and butter for the glaze should be melted together in a small pot over medium-low heat using a saucepan. At the same time, bring the mixture to a simmering boil.  

Step 5

As soon as the mixture begins to bubble, remove it from the heat and pour it over the biscuits that are already in the bundt pan. To achieve a dark golden brown colour, 

Step 6

bake for 45 to 55 minutes. Allow the pan to rest on the counter for ten minutes before turning it over onto the platter that you will be using for serving.  

Step 7


-Calories: 519kcal -Carbohydrates: 78g -Protein: 5g -Fat: 22g -Saturated Fat: 7g -Polyunsaturated Fat: 6g -Monounsaturated Fat: 8g -Trans Fat: 0.3g -Cholesterol: 21mg -Sodium: 813mg -Potassium: 244mg -Fiber: 1g -Sugar: 39g -Vitamin A: 239IU -Vitamin C: 0.1mg -Calcium: 78mg -Iron: 3mg

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