Ingredients for - Pumpkin Cheesecake-Stuffed Monkey Bread
How to cook deliciously - Pumpkin Cheesecake-Stuffed Monkey Bread
1. Stage
Preheat oven to 350° and grease a bundt pan.
2. Stage
In a large resealable plastic bag, add cinnamon sugar and set aside.
3. Stage
In 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. Stage
On 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. Stage
In a small saucepan over low heat, melt butter and remaining 3/4 cup brown sugar.
6. Stage
Arrange 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. Stage
Transfer to the oven and bake until deeply golden, 30 to 35 minutes. Let cool in pan, then turn out onto a serving plate.
8. Stage
While bread is cooling, whisk together powdered sugar and milk. Drizzle bread with glaze and serve.
