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The Fall Breakfast You Won't Be Able to Get Enough Of

Make your morning sweeter with this pumpkin monkey bread—made easy with Bisquick—that’s drizzled with an out-of-this-world chai glaze.
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There’s something awesomely whimsical about a baked good that begs you to grab at it with your hands, regardless of sticky fingers. We’re using Bisquick mix here for a cakier, speedier, yet just as delicious take on classic monkey bread. Each pumpkin-packed dough ball is rolled in cinnamon sugar and plunked haphazardly into a caramel-coated Bundt pan before going off to the oven to bake into a sticky masterpiece. The whole glorious Bundt is then topped with a sweet-spiced chai glaze that will have you reaching for piece after piece of this fall-inspired treat.

You’ll need Bisquick and just a few basic pantry ingredients to pull off this monkey bread — most of which you probably already have! Exact ingredients and measurements can be found in the recipe below.

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You’ll make a soft dough that’s still hearty enough to roll into a ball. Then take those dough balls and roll them in cinnamon sugar for an extra sweet flavor.

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Once the balls are rolled, place them on a plate and make the gooey caramel-like coating. All of the ingredients get combined and cooked together in a saucepan before getting poured into a greased Bundt pan.

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Then, nestle the cinnamon-sugar coated dough balls into coating, but be sure not to touch it because it will be very hot! Bake the bread in the oven for about 30 minutes.

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Meanwhile, whisk up the chai glaze. It’s seriously addicting and couldn’t be easier! Steep two chai tea bags in warm milk for 15 minutes to make a spicy, fragrant, chai tea concentrate, then whisk it into powdered sugar.

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The resulting glaze is heady with chai spices and begs to be drizzled over the warm monkey bread. Serve the bread with warm mugs of chai and lots of napkins!

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