Ingredients

The following ingredients have 4 Servings
  • 3 1/2 cups Original Bisquick™ mix
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup granulated sugar
  • 3 tablespoons butter, melted
  • 1 egg
  • 2 teaspoons vanilla
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup butter
  • 1 cup packed brown sugar
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon kosher salt
  • 1/3 cup milk
  • 2 chai tea bags
  • 1 cup powdered sugar

Instruction

  • Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  • 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.
  • In wide shallow bowl, use whisk to mix remaining 1/4 cup granulated sugar and the cinnamon.
  • Scoop dough into balls, about 2 tablespoons each, and roll into cinnamon-sugar.
  • 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.
  • 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.
  • 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.
  • 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.