Whoever invented monkey bread is a genius. Small pieces of flaky biscuit dough are generously slathered in cinnamon-sugar and snuggled close next to each other in a pan before being covered in an extra buttery winter coat. Half an hour in the oven and you've got a dessert that no one can refuse. It's a winning combination of a gooey cinnamon roll and no-fuss doughnut hole. And it's as nostalgic as a pair of wool mittens from childhood -- one bite and I feel like I'm back to standing by my mom at the kitchen table, a sticky mess covered from head to toe in sugar sparkles, happily rolling dough balls between my fingers.
How a dish of sugary bread chunks was bestowed with the name "monkey bread" is beyond me. Some sleuthing led me to discover that it was a favorite dessert of Ronald Reagan (his wife, Nancy, made it from scratch every Christmas). Paula Deen makes a version called "Gorilla Bread," and it's equally addicting when made savory.
Perfect for fall potlucks when you are short on time, this pumpkin pie twist on traditional monkey bread is sure to please. I used leftover pumpkin puree from a birthday pie and poured it over the bread like a glaze. Eat with your fingers -- no fork necessary.
Pumpkin pie monkey bread
1/2 stick unsalted butter
3/4 cup light brown sugar
1 cup pumpkin puree
1/2 teaspoon salt
1 cup white sugar
1-2 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon cloves
2 rolls of Pillsbury refrigerated biscuit dough
1/3 cup chopped pecans or walnuts
Bundt cake pan
1. Preheat oven to 350 degrees. In a saucepan, completely melt butter. Add in 3/4 cup brown sugar, pumpkin purée and salt. Stir until smooth. Remove from heat.
2. In a gallon-size bag, combine white sugar and spices.
3. Open the biscuit dough containers and cut each piece (they will be pre-sliced) into quarters. Set aside.
4. Add all dough pieces into the bag with the sugar and spices. Shake until it's all coated.
5. Pour 1/3 of the pumpkin mixture into the bottom of a Bundt pan (butter or use a cooking spray first). Sprinkle a handful of nuts. Add half of the biscuit pieces and layer in another third of the pumpkin mixture. Sprinkle another layer of nuts. Top with the remaining biscuit pieces and then the remaining pumpkin sauce.
6. Place into the oven and bake for 30 minutes or until browned on top. Remove from oven and cool for 15-30 minutes.
7. Invert onto a plate and eat by breaking off pieces (no fork necessary!)
Shannon Kuhn lives in Anchorage, where she writes about food and culture. Reach her at play@alaskadispatch.com.