Chocolate Rum Pumpkin Monkey Bread

This indulgent Chocolate Rum Pumpkin Monkey Bread is nothing like your Mama makes! This decadent breakfast-dessert takes the standard pull-apart cinnamon biscuits up a notch with the addition of a gooey pumpkin-brown sugar syrup and boozy chocolate glaze.

Course Dessert

Cuisine American

Keyword pumpkin monkey bread

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings

Calories 301kcal

Author Erica

Ingredients

Pumpkin Monkey Bread:

2 tubes refrigerated biscuit dough 16 ounce
1/2 cup granulated sugar
2 teaspoons pumpkin pie spice
1/2 cup brown sugar packed
1/4 cup unsalted butter
1/2 cup pure pumpkin puree
1 teaspoon dark rum or vanilla extract

Chocolate Rum Glaze:

1/2 cup powdered sugar
2 tablespoons cocoa powder
2-3 tablespoons dark rum
1/2 teaspoon vanilla extract

Instructions

Pumpkin Monkey Bread:

Preheat oven to 350 degrees. Spray or butter a 12-cup bundt pan; set aside.
Combine the granulated sugar and pumpkin spice in a large zipper bag; set aside.
Remove biscuits from tubes and cut each one into quarters. Place biscuit pieces in the bag with the sugar mixture and shake well to coat.
Set a small saucepan over medium heat and add brown sugar, butter, canned pumpkin, and rum (or vanilla). Cook, stirring occasionally, until sugar is melted and mixture is smooth.
Place half of the coated biscuits into the prepared bundt pan. Drizzle half of the pumpkin mixture over them, then repeat with the remaining biscuits and the rest of the pumpkin mixture.
Bake for 35-40 minutes, until biscuits are golden-brown and baked. Allow to cool in the pan for 10 minutes, then invert on a serving plate.

Chocolate Rum Glaze:

Combine the powdered sugar, cocoa powder, rum, and vanilla in a medium bowl. Whisk well until smooth and combined, adding a bit of milk or water if thinning is needed. Drizzle over cooled monkey bread.

Nutrition