When I told my nephew I was making monkey bread, he wondered where the name came from.
“Is there monkey in it? Do monkeys eat it?”
Great questions! I had to stop myself from making a joke about monkey brains…he’s only 6. I didn’t want to traumatize him! However, “monkey brains” is actually another name for this dish…
Luckily, this fun, pull-apart bread does not contain any animal parts. The sweet pastry is so named because it is picked apart and eaten as though by a monkey. This dish is also known to some as Christmas Morning Delight, so I figured it would make a terrific treat on Thanksgiving morning!
And that shiny, glossy-looking syrup is what happens when brown sugar and butter gather at the bottom of the dish- YUM!
Happy Thanksgiving Eve!
60 minutes
Pumpkin-Spice Monkey Bread with Pumpkin Dip
Ingredients
- 6 pkgs. refrigerated biscuit dough (7.5 oz. each)
- 6 Tbsp. butter
- 2 tsp. coconut oil
- 1 c. brown sugar
- 4 tsp. pumpkin pie spice
- PUMPKIN DIP
- 16 oz. light cream cheese, softened
- 2 c. pumpkin
- 4 Tbsp. maple syrup
- 1 c. vanilla yogurt
- 4 tsp. vanilla
- 4 tsp. pumpkin pie spice
- 1 c. powdered sugar
Instructions
- Preheat the oven to 350 degrees. In a shallow bowl, melt the butter and coconut oil. In a second shallow bowl, mix the brown sugar and pumpkin pie spice. Cut each biscuit into 2 or 4 pieces. Then, dip the biscuits into the butter/oil mixture, followed by the brown sugar mixture. Place in a greased bundt pan or baking dish. Bake for 45-50 minutes. If the dough is in a more shallow dish, it will not take as long to bake.
- In a large mixing bowl, beat the cream cheese until smooth. Then, beat in the pumpkin, maple syrup, yogurt, vanilla, pumpkin pie spice, and powdered sugar.Serve the bread when warm.