Pumpkin Caramel Monkey Bread with White Chocolate Drizzle Recipe
A deliciously warm and gooey Pumpkin Caramel Monkey Bread featuring tender buttermilk biscuit dough coated in a spiced pumpkin caramel sauce, baked to golden perfection and topped with melted white chocolate for an irresistible fall-inspired treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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 & Coating
- One 16-ounce can refrigerated buttermilk biscuits
- 1/2 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
Topping
- 1/2 cup white chocolate chips
- 1 tablespoon coconut oil
Instructions
- Make the Caramel: Melt the unsalted butter in a small saucepan over medium heat. Add the brown sugar, heavy cream, canned pumpkin puree, vanilla extract, and a pinch of kosher salt. Whisk continuously until smooth. Bring the mixture to a low simmer and allow it to bubble gently for 3-5 minutes, until it is slightly thickened. Be careful not to overcook as it can get too thick. Remove from heat and set aside.
- Prep the Dough: Preheat your oven to 350°F (175°C). Cut each biscuit into 6 even pieces by halving them and then cutting each half into thirds. In a mixing bowl, toss the biscuit pieces with ground cinnamon and granulated sugar until evenly coated. Place the coated biscuit pieces into a round 9-inch cake pan or baking dish.
- Assemble: Pour most of the prepared pumpkin caramel sauce over the biscuit pieces, ensuring they are mostly covered. Reserve about 1/4 to 1/2 cup of caramel sauce for topping later. Spread evenly in the pan.
- Bake: Place the pan in the preheated oven and bake for 20 minutes, until the biscuits are cooked through and the caramel sauce is bubbling. Once done, remove from the oven and let it rest for 2-3 minutes.
- Invert and Serve: Carefully invert the cake pan onto a serving plate to release the monkey bread. It should come out in a sticky, caramel-coated mound.
- Optional Topping: In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 15-second increments, stirring in between, until the mixture is melted and smooth. Drizzle the melted white chocolate over the monkey bread, then drizzle with the reserved pumpkin caramel sauce if desired. Serve warm for the best experience.
Notes
- Use unsweetened pumpkin puree for the best flavor balance and to prevent overly sweet caramel.
- Make sure not to overcook the caramel sauce to maintain a pourable consistency for easy coating of the dough.
- Adjust the amount of reserved caramel topping based on your sweetness preference.
- Serve immediately for the best gooey texture, but leftovers can be warmed gently before serving.
- To make it dairy-free, substitute butter, heavy cream, and white chocolate chips with vegan alternatives.
Keywords: pumpkin caramel monkey bread, pumpkin dessert, caramel monkey bread, fall dessert, biscuit monkey bread, pumpkin caramel sauce, white chocolate topping
