Katie Lee's Pumpkin Monkey Bread with Orange Pumpkin Glaze
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 376
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 73
- Dietary Fiber
- 3
- Sugar
- 33
- Protein
- 7
- Cholesterol
- 10
- Sodium
- 477
- Total: 1 hr 25 min (includes cooling time)
- Active: 25 min
Ingredients
Bread:
1/4 cup unsalted butter
1 cup pumpkin puree
3/4 cup light brown sugar
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
Two 16.3-ounce tubes refrigerated biscuit dough, biscuits cut into quarters and rolled into balls
Glaze:
1 1/2 cups confectioners' sugar
1 tablespoon orange zest plus 3 to 4 tablespoons fresh orange juice (from a navel orange)
1/2 teaspoon pumpkin pie spice
Directions
Special equipment:
a 12-cup Bundt pan- For the bread: Preheat the oven to 350 degrees F.
- Melt the butter in a saucepan. Whisk in the pumpkin puree, brown sugar and salt until smooth. Remove from the heat.
- Mix together the granulated sugar and pumpkin pie spice in a large bowl. Add the biscuit dough balls and toss in the sugar-spice mixture to coat.
- Spread a third of the pumpkin butter into the bottom of a 12-cup Bundt pan. Arrange half of the biscuit pieces on top, then layer in another third of the pumpkin butter. Top with the remaining biscuit pieces, then the remaining pumpkin butter. Bake until browned on top, 35 to 45 minutes. Allow to cool on a rack for 15 minutes.
- For the glaze: Meanwhile, combine the confectioners' sugar, zest, juice and pumpkin pie spice in a bowl and whisk until smooth and pourable. Invert the monkey bread onto a plate and drizzle with the glaze.