Caramel Pumpkin Pecan Monkey Bread Food

SALTED CARAMEL MONKEY BREAD

Steps:

• For the monkey bread: Heat the oven to 350 degrees F. Lightly grease a 10- to 12-cup Bundt pan with cooking spray.
• Mix the granulated sugar and cinnamon in a large bowl. Add the biscuit pieces and toss to combine.
• Place the pieces in the pan, sprinkling in the dates, raisins and walnuts. Set aside.
• Add the brown sugar and butter to a large saute pan over medium heat. Cook until the butter has melted and started to bubble, then add the heavy cream and salt and whisk until thoroughly combined.
• Remove from the heat and pour over the dough pieces in the Bundt pan. Put the pan into the oven and bake until golden brown and no longer doughy in the center, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn upside down on a large platter to remove the pan.
• Slice while warm, drizzled with the salted caramel sauce and dollops of whipped cream.

CARAMEL, PUMPKIN & PECAN MONKEY BREAD

Steps:

• Heat oven to 350°F.
• Cook and stir caramels, milk and butter in medium saucepan on medium heat 8 to 10 min. or until caramels are completely melted and mixture is well blended. Add pumpkin; mix well. Pour half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; sprinkle with nuts.
• Mix sugar and cinnamon. Dip biscuit pieces in sugar mixture, turning to evenly coat each piece; place in layers over pumpkin mixture in pan. Cover with remaining pumpkin mixture.
• Bake 35 min. or until golden brown. Cool in pan 10 min.; invert onto serving plate. Remove pan. Serve warm.

CARAMEL-PECAN MONKEY BREAD

Steps:

• Dissolve yeast in warm water. Melt 5 tablespoons butter. Add milk, eggs and melted butter; stir in 1/4 cup sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Refrigerate, covered, overnight., Punch dough down; shape into 40 balls (about 1-1/4 in. diameter). Melt remaining butter. In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture., For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate., For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread.