Overnight Pumpkin Spice Monkey Bread

Angela Gray Recipe

By Angela Gray angiemath

My son James loves Monkey Bread and in honor of his 14th Birthday I decided to come up with a new variation. Pumpkin and spice are a perfect marriage combined with the bread dough. While baking it fills your house up with the smell of warm spices and just wait until you pull this ooey gooey bread from the oven, your family will love you for it!


Recipe Rating:
 5 Ratings
Serves:
8 - 10
Prep Time:
Cook Time:

Ingredients

1
bag of frozen roll dough
1/3 c
canned pumpkin
1 box
cook and serve butterscotch pudding
1/2 c
brown sugar, firmly packed
1 stick
melted butter
2 tsp
pumpkin pie spices
1 c
chopped pecans

Directions

1
Spray a bundt pan with non-stick cooking spray
2
Line bottom with chopped pecans and arrange bread dough over top of pecans.
3
Sprinkle the dough with the cook and serve pudding, spices and brown sugar.
4
Melted stick of butter and add 1/3 Cup of pumpkin, pour over bread and pudding mixture.
5
Cover and let sit in refrigerator overnight.
6
Next morning Pre-Heat oven to 350 degrees and bake for 30- 40 min or until middle is not doughy.
7
Immediately flip out onto a serving plate and serve .