Pumpkin Cheesecake-Stuffed Monkey Bread

Name: Pumpkin Cheesecake-Stuffed Monkey Bread
Prep time: 30 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1/2 c. cinnamon sugar; 1 c. canned pumpkin; 1/2 c. cream cheese, softened; 1 c. brown sugar, divided; 1 tsp. pumpkin pie spice; 3 cans refrigerated biscuits; 1/2 c. butter; 1/2 c. powdered sugar; 1/2 tbsp. whole milk

Published: Nov 23, 2015

Ethan Calabrese

Yields:

Prep Time:

30 mins

Total Time:

1 hr 5 mins

Jump to recipe

A pull-apart breakfast bread stuffed with a creamy pumpkin filling? Yes, please.

Advertisement - Continue Reading Below

Directions

1. Step 1Preheat oven to 350° and grease a bundt pan.
2. Step 2In a large resealable plastic bag, add cinnamon sugar and set aside.
3. Step 3In a small bowl, combine pumpkin, cream cheese, 1/4 cup brown sugar, and pumpkin pie spice and whisk until creamy. (Alternatively, you can beat this mixture using a stand mixer fitted with the paddle attachment.)
4. Step 4On a cutting board, separate biscuits and cut in half. Use your hands to flatten a piece and spoon over a teaspoon of pumpkin-cream cheese mixture. Roll up tightly from all corners, pinching to close, and toss in plastic bag with cinnamon sugar. Continue until all biscuit pieces are stuffed. Once all biscuit pieces are in bag, seal and shake vigorously until all pieces are coated.
5. Step 5In a small saucepan over low heat, melt butter and remaining 3/4 cup brown sugar.
6. Step 6Arrange half the coated biscuits in the greased bundt pan and pour over half the butter-brown sugar mixture. Add remaining biscuits and pour over remaining butter-brown sugar mixture.
7. Step 7Transfer to the oven and bake until deeply golden, 30 to 35 minutes. Let cool in pan, then turn out onto a serving plate.
8. Step 8While bread is cooling, whisk together powdered sugar and milk. Drizzle bread with glaze and serve.