Last Friday, we celebrated my mom’s birthday as a family. That means that we prepare what my mom’s requests for her birthday dinner. She requested a recipe that my sister had found last year on the internet:
Pumpkin Cheesecake Monkey Bread
Thankfully, since my sister had printed out the recipe, I was able to find out that Pillsbury was the original source of the recipe. It was a recipe that our whole family loved, young and old!
It’s not that different to prepare than traditional monkey bread. Since we went to see my niece play volleyball which then caused us to be in a rush to get dinner ready, all three of us (my mom, sister, and I) were working together to get this recipe ready for the oven. I was cutting biscuits; my mom was shaking them up in the sugar mixture; and my sister was preparing the sauce to pour over the monkey bread. I made the recipe all by myself this past Sunday, and it was not hard to do by myself; it just takes a little bit more time.
- 1/2 cup granulated sugar
- 2 tablespoons pumpkin pie spice
- 4 cans of refrigerated buttermilk biscuits 7.5 ounce cans--I used Aldi's.
- 1 cup packed brown sugar
- 1/2 cup butter
- 1/3 cup canned pumpkin not pumpkin pie mix
- 1 package 3 ounces cream cheese
Heat oven to 350°.
Spray Bundt pan with cooking spray.
In a large food-storage plastic bag, mix granulated sugar and pumpkin pie spice.
Separate each can of dough into 10 biscuits. Cut each biscuit into quarters, adding biscuit pieces to bag and shaking as you go. (The second time I did it, I just dumped all the pieces into the bag at one time, and shook it thoroughly.) When pieces are coated, arrange in pan. If you have an leftover sugar, dump on top of the biscuit pieces.
In a 1 quart saucepan, heat brown sugar, butter, pumpkin, and cream cheese over medium heat, stirring occasionally until butter is melted. Beat mixture with whisk until mostly smooth. (There may be some tiny pieces of cream cheese, but that's okay).
Pour mixture over biscuit pieces in pan.
Place pan on cookie sheet to catch any spills.
Bake 30-35 minutes or until golden brown. Cool in pan 2 minutes. Place a plate upside down over the pan, and invert both pieces together so that the monkey bread comes out of the pan onto the plate.
Cool 10-15 minutes before serving. Store in the refrigerator. (I did not store in the refrigerator.)