How many of you remember eating monkey bread when you were children? It seems as if it was something that put a smile on our face when we realized that our mother or grandmother had some baking in the oven. Now that we are older, we also pass on the tradition and make it for our children as well. This recipe is for a pumpkin cinnamon roll monkey bread and it is a treat beyond compare.
Most of us appreciate the taste of pumpkin when it comes to the fall of the year and when you throw in some cinnamon, it just makes things all that much better. This treat is the perfect combination and it is quite easy to make, so you can have some ready for your family in no time at all.
⅔ cup sugar
4 teaspoons pumpkin pie spice
3 cans Pillsbury Grands cinnamon rolls with icing
⅓ cup unwrapped caramels, chopped
⅓ cup pecans, chopped
¾ cup butter, melted
1 cup packed brown sugar
Preheat oven to 350 degrees. Butter a 15-cup bundt pan to prevent any sticking.
In a ziploc bag, mix together the sugar and pumpkin pie spice.
Separate the dough from the all the cans into 15 rolls. Quarter each roll to make 60 pieces of dough. Working in batches, shake a few quarters of the dough in the sugar-pumpkin pie spice mixture until coated.
Add a few coated dough pieces to the prepared pan, then top with ⅓ of the chopped caramels and pecans. Repeat the layers ending with dough pieces.
In a medium bowl, stir together the melted butter and brown sugar, then pour over everything in the bundt pan.
Bake 40-45 minutes, or until dough is fully cooked and golden brown on top. Cool in pan 15-20 minutes, then carefully turn out onto a cooling rack.
In a small bowl, pour in all the icing from the packages. Microwave a few seconds until the icing can be drizzled, then drizzle evenly over the turned out monkey bread. Serve immediately. Enjoy!