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Pumpkin Spice Monkey Bread with Cream Cheese Glaze



Ingredients

3 cans regular sized cinnamon roll dough
¼ cup International Delight Pumpkin Pie Spice Coffee Creamer
¾ cup cup sugar
¼ cup brown sugar
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
¾ cup butter melted
For cream cheese glaze
1 16 oz. container cream cheese frosting
¼ cup International Delight Pumpkin Pie Spice Coffee Creamer


Instructions


  • Preheat oven to 350º.
  • Spray bundt pan with non stick spray or lightly grease.
  • Separate cinnamon rolls and cut into quarters (about 1" pieces).
  • In medium bowl, combine sugar, brown sugar, pumpkin pie spice and cinnamon; set aside.
  • In small bowl, combine cream cheese frosting and ¼ cup Pumpkin Pie Spice Creamer until blended; set aside.
  • Pour ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer into melted butter.
  • Dip cinnamon roll dough pieces into melted butter mixture followed by coating dough in sugar mixture.
  • Stack dough balls in prepared pan, drizzling with half of cream cheese glaze at halfway point.
  • Bake 35 - 45 minutes or until golden brown and no longer doughy (will vary based on oven).
  • Allow to cool in pan for 15 minutes.
  • Invert pan onto serving plate and tap the top to release.
  • Drizzle with remaining Pumpkin Pie Spice Cream Cheese Glaze.
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