There’s something awesomely whimsical about a baked good that begs you to grab at it with your hands, regardless of sticky fingers. We’re using Bisquick mix here for a cakier, speedier, yet just as delicious take on classic monkey bread. Each pumpkin-packed dough ball is rolled in cinnamon sugar and plunked haphazardly into a caramel-coated Bundt pan before going off to the oven to bake into a sticky masterpiece. The whole glorious Bundt is then topped with a sweet-spiced chai glaze that will have you reaching for piece after piece of this fall-inspired treat.
You’ll need Bisquick and just a few basic pantry ingredients to pull off this monkey bread — most of which you probably already have! Exact ingredients and measurements can be found in the recipe below.
You’ll make a soft dough that’s still hearty enough to roll into a ball. Then take those dough balls and roll them in cinnamon sugar for an extra sweet flavor.
Once the balls are rolled, place them on a plate and make the gooey caramel-like coating. All of the ingredients get combined and cooked together in a saucepan before getting poured into a greased Bundt pan.
Then, nestle the cinnamon-sugar coated dough balls into coating, but be sure not to touch it because it will be very hot! Bake the bread in the oven for about 30 minutes.
Meanwhile, whisk up the chai glaze. It’s seriously addicting and couldn’t be easier! Steep two chai tea bags in warm milk for 15 minutes to make a spicy, fragrant, chai tea concentrate, then whisk it into powdered sugar.
The resulting glaze is heady with chai spices and begs to be drizzled over the warm monkey bread. Serve the bread with warm mugs of chai and lots of napkins!
Ingredients
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3 1/2cups Original Bisquick™ mix
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3/4cup canned pumpkin (not pumpkin pie mix)
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1/2cup granulated sugar
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3tablespoons butter, melted
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1egg
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2teaspoons vanilla
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1/2teaspoon ground cinnamon
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3/4cup butter
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1cup packed brown sugar
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2tablespoons heavy whipping cream
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1teaspoon vanilla
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1/2teaspoon kosher salt
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Chai Glaze
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1/3cup milk
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2chai tea bags
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1cup powdered sugar
Directions
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1Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
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2In large bowl, mix Bisquick™ mix, pumpkin, 1/4 cup of the granulated sugar, 3 tablespoons melted butter, egg and vanilla to form soft dough.
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3In wide shallow bowl, use whisk to mix remaining 1/4 cup granulated sugar and the cinnamon.
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4Scoop dough into balls, about 2 tablespoons each, and roll into cinnamon-sugar.
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5Meanwhile, in 2-quart saucepan, heat 3/4 cup butter, the brown sugar, whipping cream, vanilla and salt to boiling, stirring to dissolve sugar; boil 1 minute. Remove from heat; pour into pan. Carefully place coated dough balls in pan, taking care not to burn hands on hot butter and sugar mixture.
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6Bake about 30 minutes or until toothpick inserted in center of bread comes out clean. Cool on cooling rack 10 minutes before carefully turning out onto plate.
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7Meanwhile, make chai glaze. In microwavable glass, microwave milk about 30 seconds or until just hot to the touch. Add chai tea bags; steep 15 minutes. Squeeze bags to release any liquid they’ve absorbed.
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8Place powdered sugar in small bowl. Using whisk, beat chai mixture a few tablespoons at a time into powdered sugar to desired consistency. You may have more chai mixture than you need. Drizzle over monkey bread that has been turned out onto plate.
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