Are you like me and start inviting people over for brunch without ever actually having a plan on what amazing dish to serve them?
Yup! That would be me… Every. Time.
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- 3 17 oz cans of refrigerated Pumpkin flavored biscuits (I use Pillsbury)
- 2 cups brown sugar
- 1/2 tbl cinnamon
- 1/2 cup butter , melted
- 1/4 tsp salt
- 2 tbl pumpkin pie spice
- 1/4 tsp clove
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1 cup pecans , diced
- Salted Caramel Glaze
- 1/2 cup butter
- 1 cup brown sugar mixture from above
- 1/4 cup cream
- 1/4 tsp sea salt
- Extra pecans for garnish
Preheat your oven to 350 degrees
Lightly prepare a fluted tube pan with non stick spray
In a small bowl combine brown sugar, cinnamon, allspice, pumpkin pie spice, ginger, cloves and salt and in a separate bowl have the melted butter.
Cut each biscuit in half and then half again so that each biscuit is in 4 equal pieces
Sprinkle a light layer of pecans into the pan
Dip each piece of biscuit into the butter and then roll around and generously coat with the brown sugar mixture
Place into the bottom of the pan (on top of the pecan pieces) and continue to do this until you have a full layer around the pan
Sprinkle in 1/3 of the pecans on top of the biscuit layer
Continue making layers (about three) until all your ingredients are used up.
Bake for 40-45 minutes or until your inner layer of biscuit pieces is cooked.
Let sit for 10 minutes and then flip upside onto a serving plate
While cooling, mix together the butter, brown sugar mixture, cream and sea salt in a small saucepan and melt over medium heat. Bring to a low boil and then reduce heat and simmer for 3-4 minutes, stirring constantly.
Remove from heat and let cool slightly
Drizzle over the top of your Monkey Bread and garnish with extra pecans