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A close-up of a freshly baked monkey bread, golden brown and sticky with cinnamon sugar glaze, sitting on a foil-covered surface. The bread appears soft and gooey with visible sweet syrup.
Melissa Jo

Pumpkin Cheesecake Monkey Bread

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Pumpkin Cheesecake Monkey Bread pairs . cans of pillsbury grands pumpkin spice rolls, brown sugar, and granulated sugar in a comforting sweet treat that is so satisfying.
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Prep Time 40 minutes
Cook Time 45 minutes
Course: Dessert
Cuisine: American

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

Method
 

  1. preheat the oven to 350
  2. grease a Bundt pan thoroughly with butter
  3. in a bowl add browns sugar, granulated sugar, pumpkin pie spice, and 2 tsp. of cinnamon sugar (whisk together)
  4. cut each roll into 4 pieces (quarters)
  5. add the pieces of rolls into the sugar mixture and toss until the pieces are well coated
  6. add the sugar-coated pieces into the greased Bundt pan
  7. in a sauce pan at low heat stir together the butter, cream cheese, pumpkin puree, and 2 tsp. of cinnamon sugar just until melted
  8. pour the mixture over the rolls evenly
  9. bake at 350 for 45 minutes
  10. 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.
  11. heat up the icing from the packages of pumpkin rolls in a saucepan at low heat
  12. pour the icing all over the monkey bread
  13. SERVE and ENJOY!

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Notes

  • 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! 😆
 

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