Pumpkin Cinnamon Roll Monkey Bread

Pumpkin Cinnamon Roll Monkey Bread

Give your monkey bread a little pumpkin twist with pumpkin spice rolls!


  • 2/3 cup granulated sugar
  • 3 cans Pillsbury™ Grands!™ pumpkin spice rolls with icing
  • 1/3 cup chopped unwrapped caramels or caramel bits
  • 1/3 cup chopped pecans or walnuts
  • 3/4 cup butter
  • 1 cup packed brown sugar


  • Heat oven to 350°F. Butter 15-cup fluted tube cake pan. Place granulated sugar in resealable food-storage plastic bag.
  • Separate dough from all cans into 15 rolls. Cut each roll into quarters to make 60 pieces. Place about 15 roll pieces in bag with sugar; shake to coat.
  • Arrange pieces in pan. Top with one-third of chopped caramels and pecans. Repeat layers ending with roll pieces.
  • In microwavable bowl, microwave butter on High until melted. Stir in brown sugar. Pour over roll pieces.
  • Bake 40 to 45 minutes. Remove from oven to cooling rack. Cool in pan 15 to 20 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan.
  • Spoon icing into small microwavable bowl. Microwave on High a few seconds or until icing can be poured. Pour over monkey bread. To serve, pull apart pieces of bread.

From: Pillsbury.com