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It’s September, and pumpkin caramel monkey bread is here for us! Soft, buttery, bready bites coated in gooey caramel sauce and a drizzle of white chocolate, all ready to go in 30 minutes. Yes, please!

I’ve never seen a group of people turn into a pack of hungry wolves as quickly as it happened when I pulled this out of the oven last week. Friends and family just descended on it and it was gone almost immediately.

I’ve made this several times now, and without fail, this will bring the people around. They will be hungry. They may or may not use forks. Things will get a little chaotic. A drizzle and a drip here. Sauce licking over there. White chocolate on little fingers. “Just one more bite” a few more times.

This is the perfect recipe for the first back-to-school week that we’re in – we need something special for this Saturday morning, Minnesota is giving us fall, and also: we’re tired. Thank goodness this recipe can do it all.

This idea came from the 100 Morning Treats cookbook by Sarah Kieffer (affiliate link) – a Minnesota gem and talent! I first saw this idea in her book; I didn’t have time to do it the fully-made-from-scratch way, so I made an easier, slightly different version based on her genius.

The main thing to know: you basically make a caramel sauce and whisk some pumpkin in. I like my caramel sauce to be extra rich, which is why I used heavy cream, and I prefer the butter and brown sugar flavor to be the dominant one, which is why I didn’t clutter the sauce with any other spices. You can use more or less pumpkin; these are the amounts I settled on to get a sauce that I thought was still appropriately silky and runny, but still had the addition of pumpkin, which makes it almost officially fall. Right? I’m not ready but I’m ready!

Basically, you whisk pumpkin into caramel. It’s… very delicious.

You can use a few types of dough here – for these photo I’m using refrigerated buttermilk biscuit dough. It’s the easiest, and right now, I love whatever is easiest.

I usually save about 1/2 cup of the caramel for drizzling and dipping after it comes out of the oven.

Have fun. It is just delightful.

And then, to finish it off, a white chocolate drizzle.

It’s easy, it’s fun, and it’s never not gone within an hour.

We LOVE this recipe!

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Soft, buttery bites coated in gooey pumpkin caramel sauce and a drizzle of white chocolate. My family loves this pumpkin caramel monkey bread!

Pumpkin Caramel:

Bread:

White Chocolate Drizzle:

To use with Rhodes frozen dinner rolls: Thaw the rolls for about 45 minutes at room temperature. Cut into 4 pieces, toss with cinnamon sugar and an extra tablespoon or two of melted butter. Transfer to the baking dish and let it sit on the counter for another 1 hour to allow the dough to rise. Once the dough has doubled, pour the sauce over and bake according to the recipe above – adding a few extra minutes if needed.

Keywords: pumpkin caramel, monkey bread

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