Best Chai Glazed Pumpkin Monkey Bread Recipes

CHAI-SPICED PUMPKIN LOAF

Steps:

• For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
• Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
• Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
• Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
• For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.

KATIE LEE'S PUMPKIN MONKEY BREAD WITH ORANGE PUMPKIN GLAZE

Steps:

• For the bread: Preheat the oven to 350 degrees F.
• Melt the butter in a saucepan. Whisk in the pumpkin puree, brown sugar and salt until smooth. Remove from the heat.
• Mix together the granulated sugar and pumpkin pie spice in a large bowl. Add the biscuit dough balls and toss in the sugar-spice mixture to coat.
• Spread a third of the pumpkin butter into the bottom of a 12-cup Bundt pan. Arrange half of the biscuit pieces on top, then layer in another third of the pumpkin butter. Top with the remaining biscuit pieces, then the remaining pumpkin butter. Bake until browned on top, 35 to 45 minutes. Allow to cool on a rack for 15 minutes.
• For the glaze: Meanwhile, combine the confectioners' sugar, zest, juice and pumpkin pie spice in a bowl and whisk until smooth and pourable. Invert the monkey bread onto a plate and drizzle with the glaze.

CHAI SPICE MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine 7 tablespoons brown sugar, white sugar, cinnamon, cardamom, ginger, cloves, and pepper in a large bowl. Add biscuits; coat liberally with sugar-spice mixture.
• Arrange coated biscuits evenly in the prepared pan. Sprinkle 1 tablespoon brown sugar throughout and on top of biscuits; pour melted butter all over.
• Bake in the preheated oven until puffed and golden brown, 30 to 40 minutes. Cool for about 15 minutes. Invert onto a serving plate.

CHAI-GLAZED PUMPKIN MONKEY BREAD

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
• In large bowl, mix Bisquick™ mix, pumpkin, 1/4 cup of the granulated sugar, 3 tablespoons melted butter, egg and vanilla to form soft dough.
• In wide shallow bowl, use whisk to mix remaining 1/4 cup granulated sugar and the cinnamon.
• Scoop dough into balls, about 2 tablespoons each, and roll into cinnamon-sugar.
• Meanwhile, in 2-quart saucepan, heat 3/4 cup butter, the brown sugar, whipping cream, vanilla and salt to boiling, stirring to dissolve sugar; boil 1 minute. Remove from heat; pour into pan. Carefully place coated dough balls in pan, taking care not to burn hands on hot butter and sugar mixture.
• Bake about 30 minutes or until toothpick inserted in center of bread comes out clean. Cool on cooling rack 10 minutes before carefully turning out onto plate.
• Meanwhile, make chai glaze. In microwavable glass, microwave milk about 30 seconds or until just hot to the touch. Add chai tea bags; steep 15 minutes. Squeeze bags to release any liquid they've absorbed.
• Place powdered sugar in small bowl. Using whisk, beat chai mixture a few tablespoons at a time into powdered sugar to desired consistency. You may have more chai mixture than you need. Drizzle over monkey bread that has been turned out onto plate.