Gluten-Free Pumpkin Spice Stuffed Monkey Bread
A pull-apart bread featuring tender biscuit dough balls stuffed with spiced pumpkin cream cheese filling and rolled in cinnamon sugar. Each piece delivers a burst of autumn flavors with creamy pumpkin filling complemented by warm spices. The golden exterior gives way to soft, pillowy centers while caramel topping adds rich sweetness. Perfect for weekend brunches, holiday gatherings, or cozy fall mornings when you want an impressive yet approachable treat that feeds a crowd.
Ingredients
- 6 oz cream cheese, softened
- ½ cup canned pumpkin, not pumpkin pie mix
- 1 ¼ cups sugar
- 2 tablespoons sugar
- 2 teaspoons pumpkin pie spice
- 2 cans refrigerated Pillsbury Grands Flaky Layers Buttermilk Biscuits, 16.3 oz, 8 count
- ½ cup butter, melted
- ⅓ cup caramel topping
Instructions
- 1
Heat oven and spray fluted tube pan with cooking spray
- 2
Stir cream cheese, pumpkin, sugar portion and spice portion until well blended
- 3
Mix remaining sugar and remaining spice in separate bowl and set aside
- 4
Separate dough into biscuits then split each biscuit into layers
- 5
Spoon cream cheese mixture onto center of each biscuit piece
- 6
Bring dough sides over filling and pinch edges to seal into balls
- 7
Dip each ball into melted butter then roll in sugar mixture
- 8
Layer biscuits in pan and sprinkle with remaining sugar mixture
- 9
Bake until golden brown and no longer doughy in center
- 10
Run spatula between cake and pan on all sides
- 11
Cool briefly then turn upside down onto serving plate
- 12
Cool completely then drizzle with caramel topping and serve warm
Tips
Ensure biscuit seams are tightly pinched to prevent filling from leaking during baking
Let the monkey bread cool for the full 15 minutes before serving to allow the structure to set properly
Warm the caramel topping slightly before drizzling for easier application and better coverage
Good to Know
Cover and refrigerate up to 2 days
Assemble completely and refrigerate overnight, then bake fresh in morning
Best served warm, can be reheated in 300F oven for 5-10 minutes
Common Mistakes
Don't overfill biscuits to avoid bursting during baking
Seal edges firmly to prevent filling leakage
Don't skip cooling time or bread will fall apart when removed from pan
Substitutions
Dairy-Free Swaps
General Alternatives
earthier flavor
more work required
FAQ
Can I make this the night before?
Yes, assemble completely and refrigerate overnight. Bake fresh in the morning, adding 5-10 extra minutes to account for cold start temperature.
What if I don't have a fluted tube pan?
Use a regular bundt pan or even a 9x13 baking dish. Adjust baking time slightly and check doneness with a toothpick in center.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave for 20-30 seconds or warm whole dish in 300F oven.