Gingerbread Monkey Bread

Name: Gingerbread Monkey Bread
Ingredients: 2-1/2 cups Brown Sugar, Divided; 1 cup White Sugar; 3 Tablespoons Pumpkin Pie Spice, Divided; 1 teaspoon Cloves; 1 teaspoon Ground Ginger; 32 ounces, weight Pillsbury Reduced Fat Refrigerated Biscuit Dough; 1 stick Butter; 2 Tablespoons Molasses; 1/4 cups Milk

9 ingredients

4 steps

Ingredients

2-1/2 cups Brown Sugar, Divided
1 cup White Sugar
3 Tablespoons Pumpkin Pie Spice, Divided
1 teaspoon Cloves
1 teaspoon Ground Ginger
32 ounces, weight Pillsbury Reduced Fat Refrigerated Biscuit Dough
1 stick Butter
2 Tablespoons Molasses
1/4 cups Milk

Directions

1

Preheat oven to 350°F.
2

Mix 1/2 cup brown sugar, white sugar, 2 tablespoons pumpkin pie spice, cloves and ginger in a large Ziplock bag. Tear each biscuit into 4 or 5 pieces and add pieces into the Ziplock bag. Seal the bag and shake to coat all pieces. Place sugared dough into a greased bundt pan.
3

In a medium-sized saucepan, bring butter, molasses, milk, remaining 2 cups of brown sugar and 1 tablespoon of pumpkin pie spice to a boil. Pour brown sugar mix over the biscuit dough in the bundt pan. Bake for 20-25 minutes.
4

Note: If your bundt pan seems a bit full, place a piece of foil under it in the oven so the brown sugar doesn't boil over.