Pumpkin Spice Monkey Bread
Pumpkin spice monkey bread is a new way to make one of our favorite treats! This recipe with a cream cheese frosting and caramel sauce will warm your belly this winter!
Servings: 16 servings
Calories: 287kcal
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:
- 1 container of cream cheese frosting
- 1/4 C pumpkin spice coffee creamer
Toppings:
Instructions
- 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!
Nutrition
Calories: 287kcal | Carbohydrates: 37g | Protein: 1g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 57mg | Potassium: 35mg | Fiber: 1g | Sugar: 35g | Vitamin A: 390IU | Calcium: 23mg | Iron: 0.2mg