Pumpkin Spice Monkey Bread with Cream Cheese Glaze #bread #baking

I don't think about you, yet I am sooooo energized for fall! I understand that I will most likely be eating these words come January, yet I am prepared for some alleviation from the outrageous warmth. There are numerous different reasons that I energetically envision fall each year… the evolving leaves, fall home stylistic theme, Buckeye football and of course Pumpkin Season!

My Pumpkin Zest variant of the darling monkey bread shares a portion of the qualities of its conventional monkey bread cousin, however is imbued with layers of pumpkin-y pumpkin-ness (I realize that isn't a thing, yet I figure it ought to be).

Monkey bread is fundamentally similar to a draw separated portion. The manner in which I depict it resembles getting the center, most delectable and gooey chomp of the cinnamon come in each nibble. In any case, this isn't simply cinnamon move monkey bread.

Also try our recipe Pumpkin Pie Magic Cake

This Pumpkin Zest Monkey Bread with Cream Cheddar Coating is an ideal prologue to one of the most loved kinds of the fall season!

Ingredients

• 3 cans regular sized cinnamon roll dough
• ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer
• ¾ cup cup sugar
• ¼ cup brown sugar
• 2 teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• ¾ cup butter melted
• For cream cheese glaze
• 1 16 oz. container cream cheese frosting
• ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer

Instructions

1. Preheat oven to 350º.
2. Spray bundt pan with non stick spray or lightly grease.
3. Separate cinnamon rolls and cut into quarters (about 1" pieces).
4. In medium bowl, combine sugar, brown sugar, pumpkin pie spice and cinnamon; set aside.
5. In small bowl, combine cream cheese frosting and ¼ cup Pumpkin Pie Spice Creamer until blended; set aside.
6. Pour ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer into melted butter.
7. Dip cinnamon roll dough pieces into melted butter mixture followed by coating dough in sugar mixture.
8. Stack dough balls in prepared pan, drizzling with half of cream cheese glaze at halfway point.
9. Bake 35 - 45 minutes or until golden brown and no longer doughy (will vary based on oven).
10. Allow to cool in pan for 15 minutes.
11. Invert pan onto serving plate and tap the top to release.
12. Drizzle with remaining Pumpkin Pie Spice Cream Cheese Glaze.

Read more our recipe : Berry Bloody Halloween Punch

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