Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
Step
2
In large bowl, mix Bisquick™ mix, pumpkin, 1/4 cup of the granulated sugar, 3 tablespoons melted butter, egg and vanilla to form soft dough.
Step
3
In wide shallow bowl, use whisk to mix remaining 1/4 cup granulated sugar and the cinnamon.
Step
4
Scoop dough into balls, about 2 tablespoons each, and roll into cinnamon-sugar.
Step
5
Meanwhile, 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.
Step
6
Bake 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.
Step
7
Meanwhile, 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.
Step
8
Place 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.
Be sure to use 100% canned pumpkin puree, not pumpkin pie mix or filling (which has spices and sugar added), for this recipe.
Chai tea is often sold as a liquid concentrate, but you can find both bagged and loose-leaf chai tea in the grocery store where all of the other teas are sold.
