Pumpkin Caramel Monkey Bread

• unsalted butter↗6 tablespoon
• loosely packed brown sugar1 cup
• heavy cream↗0.5 cup
• canned pumpkin puree (unsweetened)↗0.5 cup
• vanilla↗1 teaspoon
• a good pinch of kosher salt

  to taste

• one 16-ounce can refrigerated buttermilk biscuits16
• cinnamon↗0.5 teaspoon
• granulated sugar↗1 tablespoon
• white chocolate chips↗0.5 cup
• coconut oil↗1 tablespoon

Step-by-step instructions

1. 1

   Make the Caramel: Melt butter in a small saucepan. Add brown sugar, heavy cream, pumpkin, vanilla, and salt. Whisk until smooth. Bring to a low simmer and let it bubble gently until it’s incorporated and slightly thickened, 3-5 minutes (you don’t want to overcook it or it will get too thick). Remove from heat.

2. 2

   Prep the Dough: Preheat the oven to 350 degrees. Cut the biscuits into 6 even pieces (half, then into thirds). Toss the biscuit pieces with cinnamon and sugar. Transfer to a round 9-inch cake pan or baking dish.

3. 3

   Assemble: Pour most of the pumpkin caramel over the biscuits until mostly covered. Set aside the remaining 1/4 to 1/2 cup caramel for topping.

4. 4

   Bake: Bake for 20 minutes. Remove from the oven, let rest for just 2-3 minutes and then invert onto a serving plate.

5. 5

   Optional Topping: Melt the white chocolate and coconut oil in the microwave in 15 second increments, stirring in between. Once melted, drizzle over the monkey bread. Drizzle with reserved pumpkin caramel (optional). Serve warm.