This formula for Pumpkin Spice Monkey Bread has been remunerated by Collective Bias, Inc. what's more, its publicist. The formula and conclusions shared are mine alone.
Great Monday morning to you! I trust you had an incredible end of the week. I don't think about you, however I am sooooo energized for fall! I understand that I will likely eat these words come January, yet I am prepared for some alleviation from the extraordinary warmth. There are numerous different reasons that I enthusiastically envision fall each year… the evolving leaves, fall home stylistic layout, Buckeye football and obviously Pumpkin Season! (That is a thing, right?)
The kinds of fall are similarly as warm and ameliorating as the shading palette of the evolving leaves. As I compose this in 90º climate (I've generally been an aficionado of incongruity), I can reveal to you that I can barely wait to comfortable up in the fall with a stout sweater, a great book, a Chocolate Hazelnut espresso (out of my preferred owl cup, obviously) and a snack of this Pumpkin Spice Monkey Bread with Cream Cheese Glaze.
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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
- Preheat oven to 350º.
- Spray bundt pan with non stick spray or lightly grease.
- Separate cinnamon rolls and cut into quarters (about 1" pieces).
- In medium bowl, combine sugar, brown sugar, pumpkin pie spice and cinnamon; set aside.
- In small bowl, combine cream cheese frosting and ¼ cup Pumpkin Pie Spice Creamer until blended; set aside.
- Pour ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer into melted butter.
- Dip cinnamon roll dough pieces into melted butter mixture followed by coating dough in sugar mixture.
- Stack dough balls in prepared pan, drizzling with half of cream cheese glaze at halfway point.
- Bake 35 - 45 minutes or until golden brown and no longer doughy (will vary based on oven).
- Allow to cool in pan for 15 minutes.
- Invert pan onto serving plate and tap the top to release.
- Drizzle with remaining Pumpkin Pie Spice Cream Cheese Glaze.
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