Pumpkin Spice Monkey Bread With Caramel Sauce

By Katecooks

Calories 350 Calories from Fat 140
Total Fat 15 g 24%
Saturated Fat 8 g 41% Trans Fat 0 g 0% Cholesterol 25 mg 9% Sodium 570 mg 24%Total Carbohydrate 48g 16%
Dietary Fiber 0 g 0% Sugars 25 g 25% Protein 4 g 4%% Daily Value*:

Ingredients

• 6 oz cream cheese, softened (from 8-oz package)
• 1/2 cup canned pumpkin (not pumpkin pie mix)
• 1 1/4 cups plus 2 tablespoons sugar
• 2 teaspoons pumpkin pie spice
• 2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated buttermilk biscuits
• 1/2 cup butter, melted
• 1/3 cup caramel topping

Details

Servings 16
Cooking time 105mins
Adapted from pillsbury.com

Preparation

Step 1

1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.

2. In small bowl, stir cream cheese, pumpkin, 2 tablespoons of the sugar and 1 teaspoon of the pumpkin pie spice until well blended. In another small bowl, mix remaining 1 1/4 cups sugar and remaining 1 teaspoon pumpkin pie spice until well blended. Set aside.

3. Separate dough into 16 biscuits. Separate each biscuit into 2 layers, to make total of 32 biscuits. Spoon 1 rounded teaspoon cream cheese mixture on center of each biscuit. Bring all sides of dough over filling, stretching gently if necessary, and gather in center above filling to form a ball; firmly pinch edges to seal. Dip each ball into melted butter; roll in sugar mixture.

4. Layer biscuits in pan. Sprinkle with remaining sugar mixture.

5. Bake 45 to 50 minutes or until golden brown and no longer doughy in center. Run small spatula or butter knife between cake and pan on all sides. Cool 3 minutes. Turn upside down onto serving plate. Cool 15 minutes. Drizzle with caramel topping. Serve warm.