Pumpkin Cheesecake Monkey Bread
Ingredients
- 2 17.5 oz. cans of Pillsbury Grands Pumpkin Spice Rolls
- 3/4 cup of brown sugar
- 1/2 cup of granulated sugar
- 1 tsp. of pumpkin pie spice
- 4 tsp. of cinnamon sugar
- 1/2 cup of pumpkin puree
- 1 stick of butter 8 tbsp.
- 4 oz. of cream cheese
Instructions
- preheat the oven to 350
- grease a Bundt pan thoroughly with butter
- in a bowl add browns sugar, granulated sugar, pumpkin pie spice, and 2 tsp. of cinnamon sugar (whisk together)
- cut each roll into 4 pieces (quarters)
- add the pieces of rolls into the sugar mixture and toss until the pieces are well coated
- add the sugar-coated pieces into the greased Bundt pan
- in a sauce pan at low heat stir together the butter, cream cheese, pumpkin puree, and 2 tsp. of cinnamon sugar just until melted
- pour the mixture over the rolls evenly
- bake at 350 for 45 minutes
- remove from the oven and ONLY LET COOL 2-3 minutes!! THEN FLIP! If you wait too long to flip, then the cake will get stuck in the pan. Timing is everything.
- heat up the icing from the packages of pumpkin rolls in a saucepan at low heat
- pour the icing all over the monkey bread
- SERVE and ENJOY!
Notes
- Cookware: you'll need a Bundt pan for this recipe. Here's my favorite: https://amzn.to/3AEiImZ
- Cooking time: I baked this for 45 minutes at 350 degrees in a Bundt Pan.
- Greasing the baking dish: To ensure that the cake leaves the Bundt pan easily, you must generously grease the pan. First, I grease the entire inside of the pan with butter. Afterwards, I also spray with a little nonstick baking spray such as: Baker's Joy.
- DON"T COOL: If you want the cake to easily slip out of the Bundt pan when you flip it you can only let it cool about 2-3 minutes. Timing is everything. Once the sticky sugar caramelizes the Cake is stuck forever! 😆
Tried this recipe?Let us know how it was!