Ingredients

The following ingredients have 4 Servings
  • 2 16.3 oz cans 8 count big refrigerated biscuits (each biscuit quartered )
  • 1/2 cup butter (melted)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 Tbsp ground cinnamon
  • 1 tsp pumpkin pie spice or 1 tsp additional cinnamon
  • 1/2 cup powdered sugar
  • 1/4 cup heavy cream, plus additional as needed to thin
  • 1 tsp pure vanilla extract

Instruction

  • Preheat the oven to 375°F. Butter the bottom and sides of a 12-inch cast iron skillet or similar. Set aside. 
  • Separate biscuits and cut each into quarters. Roll each quarter into a ball. Dip in melted butter. 
  • In a large plastic storage bag, mix together both sugars, cinnamon and pumpkin pie spice, if using. Drop several pieces of dough at a time in the sugar mixture and shake until coated. Repeat until all dough has been used. 
  • Place side by side in skillet. Sprinkle any remaining sugar evenly on top. 
  • Bake for 30 minutes until golden and cooked through. Check at 20 minutes and lay a piece of aluminum foil on top if needed, to prevent over browning. 
  • Meanwhile, whisk together the powdered sugar, cream and vanilla until smooth. Drizzle over warm monkey bread. Serve immediately.