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

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.

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.

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.

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.

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.

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!