This Pumpkin-Cheesecake-Stuffed Monkey Bread Has a Cinnamon Sugar Glaze

Pumpkin-Cheesecake-Stuffed Monkey Bread

Adapted Recipe by Emily Weaver

Sprinkle a few pinches of cinnamon sugar between each layer for extra sweetness.

For Monkey Bread:
1/2 cup cinnamon sugar
1 1/4 cups pumpkin puree
1/2 cup cream cheese, softened
1 cup brown sugar, divided
1 teaspoon pumpkin pie spice
3 cans refrigerated biscuits
1/2 cup butter plus more for bundt pan

For Glaze:
3/4 cup confectioners sugar
2 teaspoons cinnamon sugar
1 tablespoon whole milk

Prepare cinnamon sugar in a large bowl and set aside. In a small mixing bowl, combine pumpkin, cream cheese, 1/4 cup brown sugar, and pumpkin spice. Whisk until creamy and there are no cream cheese lumps. Set aside.
On a cutting board, cut each biscuit in half. Using your hands, flatten each half and place on a teaspoon-size portion of the pumpkin cream cheese mixture. Tightly roll from all corners and pinch to close. Continue until half of the pieces are stuffed.
Preheat oven to 350 degrees and grease bundt pan with butter. Toss 4-5 stuffed biscuits at a time in cinnamon sugar mixture, layering into bundt pan once coated.
In a small saucepan, melt butter and remaining 3/4 cup brown sugar. Pour half of mixture over coated biscuits. Transfer to oven and bake until halfway cooked, about 15 minutes.
While the bottom layer is baking, stuff remaining biscuits and toss in cinnamon sugar.
Remove bundt pan from oven and layer remaining pieces. Stuff crevices with leftover pumpkin cream cheese mixture. Pour remaining melted butter mixture (you may need to reheat it) into the pan. Place back into oven until fully baked, about 20 to 35 minutes. Each oven and bundt pan is different, so yours may bake faster or need longer in the oven.
Remove from oven and let cool in pan for 10 minutes. While bread is cooling, whisk together glaze ingredients.
Carefully transfer monkey bread from pan to plate. Drizzle with glaze and serve warm.