These pull-apart, gooey, mouth-watering, morsels will now be your favorite pumpkin spice indulgence of the season!


For the Monkey Bread

  • 1/2 cup granulated sugar
  • 1 teaspoon Rodelle Organic Ground Ceylon Cinnamon
  • 2 16.3-oz cans Pillsbury Grands Flaky Layers biscuits
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter, melted
  • 1 tablespoon + 1 teaspoon Rodelle Pumpkin Spice extract

For the Glaze

  • 1 1/2 cups confectioners sugar, sifted
  • 3 - 4 tablespoons milk
  • 1 teaspoon Rodelle Vanilla Paste (or 2 teaspoons Rodelle Vanilla Extract)
  1. Preheat oven to 350 degrees.
  2. Lightly grease a 12-cup fluted tube pan.
  3. Fill a large plastic storage bag with the sugar and cinnamon.
  4. Cut each biscuit into 4 pieces, place in sugar-filled bag and shake until coated.
  5. Arrange pieces evenly around pan.
  6. In a small bowl, mix brown sugar, melted butter, and pumpkin spice extract; pour over the biscuit pieces.
  7. Bake 30-40 minutes, or until golden brown and no longer doughy in the center.
  8. Cool in pan for 10 minutes. Turn upside down onto a serving plate.
  9. Mix glaze ingredients. Drizzle over the monkey bread.
  10. Serve warm.