This Pumpkin Spice Monkey Bread starts with store bought pumpkin spice cinnamon rolls, covered in a buttery brown sugar and cream mixture that bakes into soft, caramel like layers. Once it’s flipped out of the pan, warm frosting drizzles over the top, melting into every bite for a gooey, sweet finish that tastes just like fall.
Cut each cinnamon roll into quarters. Add the cut cinnamon roll pieces into the bundt pan, layering them evenly.
In a bowl, whisk together melted butter, brown sugar, and heavy cream until smooth. Pour the butter mixture over the rolls.
Bake for 30 minutes or until golden and bubbly. Let rest for 15 minutes on a cooling rack.
Place a serving platter over the pan and carefully flip to release the monkey bread. Drizzle the included cinnamon roll frosting on top and serve warm.
