When the autumn leaves start to fall, it means it’s time to get your fill of all things pumpkin spice. Fragrant and cinnamon-y, it just has a way of making you feel toasty warm. We love the flavor of that spice so much that we didn’t even bother with the pumpkin in this recipe. That cinnamon spice flavor is what it’s all about anyway! This Spiced Cinnamon Roll Monkey Bread is so good, it will please even your pickiest guest. This one is always gone before we know it; good thing it’s so easy to make!
Refrigerated cans of cinnamon rolls make this dessert for breakfast treat SO easy. You just unroll a few cans and cut the rolls into smaller segments before shaking them in sugar and pumpkin pie spice and placing them into a bundt pan. A melted mixture of brown sugar and butter is poured over the whole thing and it bakes up into one beautiful (and nearly effortless) breakfast treat.
Spiced Monkey Bread
Serves 6-8; 1 hour
- 2/3 cup granulated sugar
- 4 teaspoons pumpkin pie spice
- 3 cans refrigerated cinnamon rolls with icing
- 1/3 cup caramels, chopped
- 1/3 cup pecans, chopped
- 3/4 cup butter, melted
- 1 cup brown sugar, packed
- Preheat oven to 350°F and grease a 15-cup bundt pan. Set aside.
- In a ziploc bag, mix together the sugar and pumpkin pie spice.
- Separate the dough from the cans into 15 rolls, and then cut each roll into quarters. Working in batches, add the dough to the ziploc bag and shake it to coat in the sugar-spice mixture.
- Add a few coated pieces to the prepared pan, then top with 1/3 of the chopped caramels and pecans. Repeat the layers, ending with dough pieces.
- In a medium bowl, stir together the melted butter and brown sugar, then pour over everything in the bundt pan.
- Bake until dough is fully cooked and golden brown on top, 40-45 minutes. Let cool in pan 15-20 minutes before carefully turning out onto a cooling rack.
- Pour the icing from all three packages into a small bowl, and microwave until it's a thinner consistency. Drizzle over monkey bread and serve immediately. Enjoy!