Buttery, soft bites topped with gooey caramel pumpkin sauce and white chocolate. This pumpkin caramel monkeybread is a family favorite!
Pumpkin Caramel is easy to make.
You whisk pumpkin into caramel. It’s… very delicious.
Sprinkle your dough with cinnamon sugar.
For this photo, I used refrigerated biscuit dough with buttermilk. It’s easy, and I like to do whatever is the simplest.
Pour the caramel over the dough.
After it comes out of the oven, I save around 1/2 cup for drizzling or dipping.
Invert and bake on a plate.
Enjoy yourself. Enjoy yourself.
- Six tablespoons of Unsalted Butter
- 1 Loosely packed Brown sugar
- 1/2 heavy cream
- 1/2 Pumpkin puree in a can (unsweetened)
- One teaspoon vanilla
- A good pinch of Kosher salt Taste
- One can find out more about this by clicking here. 16 Cans of ounces Buttermilk biscuits that can be refrigerated
- Half a teaspoon Cinnamon
- One tablespoon of Granulated sugar
White Chocolate Drizzle
- 1/2 White chocolate chips
- One tablespoon of Coconut oil
- To make the caramel: Melt butter in a small pan. Add the brown sugar, heavy whipping cream, pumpkin, vanilla, and salt. Whisk until smooth. Please bring it to a simmer, and then let it gently bubble until it is incorporated and slightly thickened. This should take 3-5 minutes. Remove from heat.
- Prepare the dough: Heat the oven to 350 degrees. The biscuits should be cut into six equal pieces (half and then third). Mix the cinnamon and sugar with the biscuit pieces. Transfer the mixture to a 9-inch round cake pan or baking dish.
- Assemble: Pour the pumpkin caramel on the biscuits until they are mostly covered. Set aside 1/4 to 1/2 cup of the caramel remaining for topping.
- Cook: bake for 20 minutes. After removing the cake from the oven for 2-3 minutes, invert it onto a plate.
- Optional topping: Melt white chocolate and coconut oils in the microwave, stirring between each 15-second increment. Once the chocolate has melted, drizzle it over the monkeybread. Sprinkle with pumpkin caramel. Serve warm.