Pumpkin Spice Monkey Bread with Cream Cheese Glaze

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 1 16 oz. container Cream cheese frosting
  • 3 cups Jiffy mix
  • 2 tsp Pumpkin pie spice
  • 3 4 cup cup Sugar

• Drinks

  • 1 1/4 cup International delight pumpkin pie spice coffee creamer

• Dairy

  • 3/4 cup Butter

Found on lydioutloud.com

Description

Ingredients

• 3 cups Jiffy mix
• 1 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
• 1 16 oz. container cream cheese frosting
• ¼ cup International Delight® Pumpkin Pie Spice Coffee Creamer

Directions

• Preheat oven to 350º. Spray bundt pan with non stick spray or lightly grease. In large bowl, combine baking mix and Pumpkin Pie Spice Creamer; set aside. 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. Roll dough into 1 balls and toss in melted butter, followed by coating dough in sugar mixture. Stack dough balls in prepared pan, drizzling with cream cheese glaze at halfway point. Bake 25 - 30 minutes or until golden brown and no longer doughy. 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.