What can I use instead of refrigerated biscuits?

Rhodes frozen dinner rolls work well here! We also have a recipe for monkey bread that uses a homemade brioche - that is excellent if you have the time!

How long do leftovers last?

First of all, I doubt you will have many! Secondly, if you do have any, I would keep them wrapped on a plate for a day or two in the fridge (because the sauce is more wet than a normal caramel) and just reheat in the oven or microwave.

How do you make this gluten-free and/or dairy-free?

This is heavily based around both gluten and dairy, but I think you could follow the same format here if you just used a gluten-free bread option ( like this ) and a dairy-free caramel option ( like this ). If you're looking for something that is naturally gluten and fairy free, these no-baked salted caramel cups are super fun and reeeeally good!

Can you make this in a bundt pan?

I think you could - but I would increase the amounts. As written, the recipe is just right for a 9-inch round cake pan or baking dish, so you'd probably want to 1.5x or 2x the recipe to fill a bundt pan (and adjust the baking time so you ensure the middle gets fully cooked).

Pumpkin Caramel Monkey Bread Recipe

Description

Soft, buttery bites coated in gooey pumpkin caramel sauce and a drizzle of white chocolate. My family loves this pumpkin caramel monkey bread!

Ingredients

Units Scale

Pumpkin Caramel:

6 tablespoons unsalted butter
1 cup loosely packed brown sugar
1/2 cup heavy cream
1/2 cup canned pumpkin puree (unsweetened)
1 teaspoon vanilla
a good pinch of kosher salt, to taste

Bread:

one 16-ounce can refrigerated buttermilk biscuits
1/2 teaspoon cinnamon
1 tablespoon granulated sugar

White Chocolate Drizzle:

1/2 cup white chocolate chips
1 tablespoon coconut oil

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Instructions

Make the Caramel: Melt butter in a small saucepan. Add brown sugar, heavy cream, pumpkin, vanilla, and salt. Whisk until smooth. Bring to a low simmer and let it bubble gently until it’s incorporated and slightly thickened, 3-5 minutes (you don’t want to overcook it or it will get too thick). Remove from heat.
Prep the Dough: Preheat the oven to 350 degrees. Cut the biscuits into 6 even pieces (half, then into thirds). Toss the biscuit pieces with cinnamon and sugar. Transfer to a round 9-inch cake pan or baking dish.
Assemble: Pour most of the pumpkin caramel over the biscuits until mostly covered. Set aside the remaining 1/4 to 1/2 cup caramel for topping.
Bake: Bake for 20 minutes. Remove from the oven, let rest for just 2-3 minutes and then invert onto a serving plate.
Optional Topping: Melt the white chocolate and coconut oil in the microwave in 15 second increments, stirring in between. Once melted, drizzle over the monkey bread. Drizzle with reserved pumpkin caramel (optional). Serve warm.

Notes

To use with Rhodes frozen dinner rolls: Thaw the rolls for about 45 minutes at room temperature. Cut into 4 pieces, toss with cinnamon sugar and an extra tablespoon or two of melted butter. Transfer to the baking dish and let it sit on the counter for another 1 hour to allow the dough to rise. Once the dough has doubled, pour the sauce over and bake according to the recipe above – adding a few extra minutes if needed.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: pumpkin caramel, monkey bread