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Prep: 20 mins

Completion: 1 hour

Serves: 6-8


4 cans of Pillsbury refrigerated crescent dough original

1 ½ Tbsp Pumpkin Pie Spice

1 ½ cups granulated sugar

1 ½ sticks of salted butter

1 cup brown sugar

1 cup Pecans finely chopped, and ¼ cup whole for garnishing

Optional: chocolate chips (yassss!)

Confectioner Sugar ½ cup

Whole Milk 3-4 tbsp (water can be substituted)

Non-stick Cooking spray

Bundt pan 10 inch

Sheet pan

Oven thermometer


Preheat oven to 350 degrees F.

If you have an oven thermometer, then you may hear me clapping from my home here in PA with such pride that you are using one! I always have an oven thermometer hanging in my ovens, because ovens vary in how hot they get regardless of what you set them for. You need to know if you set your oven for 350, is it only heating to 325? If so, then you will need to cook this recipe a little bit longer. If your hanging oven thermometer says your oven is at 375 or more when you had it set for 350, then it runs hot! You will then need to reduce the cook time of all your baking and cooking. See how important an oven thermometer is!! So please always use a thermometer in your ovens as I do! They are found easily at every grocery store, and they are not expensive.

Start recipe by placing the granulated sugar and pumpkin spice in a large bowl, and mix together with a spoon. Set aside.

Take the bundt pan and spray the entire inside surface really well with cooking spray. Coat the pan well from bottom to the top edges of the pan, to avoid trouble getting your baked dough out of the pan after cooking. Set aside.

Open one cold refrigerated dough can. Unroll the dough and separate the dough triangles. Cut each triangle on a cutting board into 6-8 pieces. These pieces do not need to be the same size, shape, or uniform in any way… so just cut the dough randomly using a knife.

Roll each cut piece of dough in your palms, forming it into a ball.

Add each rolled dough ball to the sugar/spice mixture to coat each dough ball fully all over.

Place the dough balls at the bottom of the bundt pan evenly, circling the balls all around the base of the pan. You will continue to layer up the dough balls in the bundt pan, circling round and round as evenly as you can, until all 4 cans of dough have been cut, rolled in your hands, covered in the spiced sugar, and then added to the bundt pan. Add chopped pecans or any other nuts, chips, or any other favorite extra ingredient you love. Just sprinkle the chopped nuts on top of the layered dough balls as you layer up each of the 4 cans of dough.

When all 4 dough cans are done, you will fill only half of the bundt pan. Don’t worry… these little dough balls puff up a lot, and this whole pan will be full to the top after it’s done cooking!

Next, melt on medium high heat the butter.

Once melted, add brown sugar and stir to incorporate.

The butter and sugar actually do not combine well, but that is perfectly fine. It will all mix together as it bakes.

Place the bundt pan with the dough balls in it, on the sheet pan.

Pour the hot butter/brown sugar caramel mixture around and around the tops of the dough balls, circling until its all been distributed.

Bake uncovered for 50 minutes, or until all the dough balls are cooked through and golden brown. Check the bread occasionally, as sometimes the top surface dough can get too dark before the inside dough is fully cooked. If this happens, simply cover the pan with aluminum foil and continue to bake until fully done.

Once baked through, remove from oven and let it cool a few minutes before turning it upside down onto a plate for serving.

To do this, simply place a serving plate that’s a little bit larger than the bundt pan on top of the pan. Using caution because the caramel is hot and can ooze out, flip the monkey bread upside down and onto the serving plate. Carefully remove the bundt pan (use a knife to aid removal if anything sticks).

Make icing glaze by taking the confectioner sugar with one tsp of milk at a time, and mix together in a small bowl until thin enough to drizzle on top of the monkey bread. Using a spoon, drizzle the glaze over the whole surface of the bread, and garnish with whole pecans, colorful sprinkles, or anything else you enjoy!

Eat immediately when still warm is a must! Just use your hands to “pull apart” dough balls to eat, or use a fork. Best eaten right out of the oven. One of my absolute favorites… Enjoy!!

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