This tasty recipe for Pumpkin Spice Monkey Bread is the perfect breakfast for Fall, or even for a delicious breakfast on Christmas morning.
Ingredients
2 large cans of pillsbury cinnamon rolls
1/2 C pumpkin spice coffee creamer, divided
3/4 C sugar
3/4 C brown sugar
2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
3/4 C unsalted sweet cream butter, melted
Frosting ingredients
1 container of cream cheese frosting
1/4 C pumpkin spice coffee creamer
Toppings
Caramel sauce
Chopped walnuts
Directions
Preheat oven to 350 degrees and spray bundt pan with pam spray and set aside
Open your cinnamon roll containers and separate the cinnamon rolls
Cute each roll into quarters
Combine 1/4 C of the coffee cream with the 3/4 C of melted butter
In a medium bowl, combine the sugar, brown sugar, pumpkin pie spice and cinnamon and mix until combined
Dip a piece of the cinnamon roll into the butter and then fully coat the piece into the sugar mixture
Place sugar coated piece into the bundt pan
Repeat steps with the remaining cinnamon roll pieces
Using a standing mixer or hand mixer, combine the cream cheese with the rest of the 1/4 C of pumpkin spice creamer
Pour the icing mixture over the cinnamon roll pieces into the bundt pan
Place into oven and bake for 30-35 minutes or until monkey bread is fully cooked.
Place the bundt pan onto a wire rack to cool for 5 minutes
Place a serving patter onto the monkey bread and flip the bundt pan over so that the platter is on the bottom
Wait 10 minutes before lifting the bundt pan up
Drizzle with caramel sauce and chopped walnuts
Enjoy!
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