Description
A quick and cozy fall breakfast or treat made with refrigerated cinnamon rolls coated in pumpkin spice and baked in a gooey monkey bread style, then topped with pumpkin‑spiced icing.
Ingredients
- 2 cans Pillsbury Grands! Cinnamon Rolls
- ¼ cup (50 g) granulated sugar
- 1½ teaspoons pumpkin pie spice, divided
- ½ cup (100 g) packed brown sugar
- ½ cup (113 g) unsalted butter, melted
Instructions
- Preheat oven to 350 °F. Spray a 12‑cup bundt pan with nonstick cooking spray.
- Open each can of cinnamon rolls. Reserve the icing for later. Cut each roll into 4 pieces.
- Place the granulated sugar and 1 teaspoon pumpkin spice in a gallon‑size resealable bag. Add the cut‑up cinnamon rolls. Seal and shake to coat the pieces with cinnamon sugar.
- Stir together the brown sugar and melted butter.
- Place the coated rolls in the bundt pan and drizzle with the butter‑brown sugar mixture.
- Bake for 40‑50 minutes, or until the top is a dark golden brown and the rolls are cooked through.
- Cool for 5 minutes in the pan, then carefully invert the monkey bread onto a serving plate.
- Stir the remaining ½ teaspoon pumpkin spice into the reserved icing. Drizzle the icing over the monkey bread. Serve warm.
Notes
- You can prep the rolls coated and in the pan the night before; cover and refrigerate overnight (hold off icing until serving).
- Instead of cinnamon rolls you can use refrigerated biscuits (less sweet, different texture).
- Check doneness by inserting a cake tester or skewer in the center — it should come out clean.
- Use homemade pumpkin pie spice or adjust spices if you don’t have a store‑bought mix.
Nutrition
- Serving Size: 1 serving
- Calories: 144 kcal
- Sugar: 16 g
- Sodium: 6 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 24 mg
