Soft and buttery bites coated in a gooey pumpkin caramel sauce and a drizzle of white chocolate. My family loves this Pumpkin Caramel Monkey Bread!
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It’s September and the Pumpkin-Caramel Monkey Bread is here for us! Soft, buttered and breaded bites coated in a gooey caramel sauce and a drizzle of white chocolate, all ready to eat in 30 minutes. Yes please!
Pumpkin Caramel Monkey Bread
Lindsay’s Notes
I have never seen a group of people turn into a pack of hungry wolves so quickly as when I took it out of the oven last week. Friends and family descended on it and it disappeared almost immediately.
I’ve done this several times now, and without fail it will draw people in. They will be hungry. They may or may not use forks. Things are going to get a little chaotic. A drizzle and a drip here. The sauce licks there. White chocolate on little fingers. “Just one more bite” a few more times.
It’s the perfect recipe for the first week of school we’re experiencing – we need something special for this Saturday morning, Minnesota gives us fall, and also: we’re tired. Thank goodness this recipe can do it all.
This idea came from Sarah Kieffer’s 100 Morning Treats Cookbook (affiliate link) – a Minnesota gem and talent! I first saw this idea in his book; I didn’t have time to do it entirely from scratch, so I created a simpler, slightly different version based on his genius.
The main thing to know: basically, you make a caramel sauce and whip some pumpkin into it. I like my caramel sauce to be extra rich, which is why I used heavy cream, and I prefer the flavor of the butter and brown sugar to be dominant. , which is why I didn’t clutter the sauce with other spices. You can use more or less pumpkin; these are the amounts I chose to get a sauce that I thought was still silky and runny enough, but still had the addition of pumpkin, almost officially knocking it off. RIGHT? I’m not ready but I’m ready!
Let’s get to making this Pumpkin Caramel Monkey Bread
Step 1: Prepare the pumpkin caramel.
Basically, you’re whipping the pumpkin into the caramel. It’s very delicious.
Step 2: Mix your dough with cinnamon sugar.
You can use several types of dough here – for these photos, I’m using refrigerated buttermilk cookie dough. It’s the simplest, and right now I like the simplest.
Step 3: Pour the caramel over the dough.
I usually save about 1/2 cup of the caramel for drizzling and dipping when it comes out of the oven.
Step 4: Cook and flip onto a plate.
Have fun. It’s simply delicious.
And then, to finish, a drizzle of white chocolate.
It’s easy, it’s fun, and it never goes away in an hour.
We LOVE this recipe!
Watch how to prepare this recipe
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Description
Soft and buttery bites coated in a gooey pumpkin caramel sauce and a drizzle of white chocolate. My family loves this Pumpkin Caramel Monkey Bread!
Pumpkin Caramel:
Bread:
A drizzle of white chocolate:
- Prepare the caramel: Melt the butter in a small saucepan. Add brown sugar, heavy cream, pumpkin, vanilla and salt. Whisk until smooth. Bring to a gentle boil and simmer until slightly thickened, 5 to 7 minutes. Remove from fire.
- Prepare the dough: Preheat the oven to 350 degrees. Cut the cookies into 6 equal pieces (half, then into three). Mix the biscuit pieces with the cinnamon and sugar. Transfer to a 9 inch round cake pan or baking dish.
- To assemble: Drizzle most of the pumpkin caramel over the cookies until they are almost completely covered. Reserve 1/4 to 1/2 cup remaining caramel for garnish.
- Cook: Bake for 20 minutes. Remove from the oven, let rest for just 2-3 minutes, then invert onto a serving platter.
- Optional garnish: 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 (optional). Serve hot.
Remarks
For use with Rhodes Frozen Buns: Thaw the rolls for about 45 minutes at room temperature. Cut into 4 pieces, toss with cinnamon sugar and an additional tablespoon or two of melted butter. Transfer to the baking dish and let sit on the counter for another 1 hour to allow the dough to rise. Once the dough has doubled, pour the sauce over it and bake according to the recipe above – adding a few extra minutes if necessary.
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Category: Breakfast
- Method: Pastry shop
- Kitchen: American
Keywords: pumpkin caramel, monkey bread
Frequently Asked Questions About Pumpkin Caramel Monkey Bread
Rhodes frozen rolls work well here! We also have a recipe for monkey bread which uses a homemade brioche – great if you have the time!
First of all, I doubt you have many! Second, if you have any, I would keep them wrapped on a plate for a day or two in the fridge (because the sauce is wetter than a normal caramel) and just reheat them in the oven or microwave.
This is heavily based on both gluten and dairy, but I think you could follow the same format here if you just used a gluten-free bread option (like that) and a dairy-free caramel option (like that). If you’re looking for something that’s naturally gluten-free and fairy-free, these no-bake products salted caramel cups are super fun and really good!
I think it’s possible – but I would increase the amounts. As written, the recipe is perfect for a 9-inch round cake pan or baking dish, so you’d probably want 1.5x or 2x the recipe to fill a cake pan (and adjust baking time). cooking to make sure the middle is fully cooked).
