Pumpkin Chai-Spiced Monkey Bread

Step 1

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 10-inch bundt pan (10 to 12 cups), including the tube, generously with butter.

Step 2

Remove the packaging from 1 can large cinnamon rolls and separate each roll. Cut each roll into 4 pieces. Repeat with the remaining 3 cans.

Step 3

Place 1 packed cup of the light brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, 1 teaspoon ground allspice, 1 teaspoon ground cardamom, and 1/2 teaspoon ground cloves in a medium bowl and whisk to combine. Drop each piece of dough into the sugar mixture and roll until coated. Transfer to the bundt pan, stacking them tightly.

Step 4

Place the remaining 1/2 cup packed light brown sugar, 2 sticks unsalted butter, and 1 cup pumpkin purée in a medium saucepan and cook over medium-high heat until the butter is melted and the mixture begins to boil, 2 to 3 minutes. Remove from the heat and continue to stir until the sugar is fully dissolved. Carefully pour the mixture evenly over the dough balls.

Step 5

Bake until the top of the bread is golden-brown and a knife inserted into the center comes out clean, 35 to 40 minutes.

Step 6

Let the monkey bread cool on a wire rack 15 to 20 minutes. Invert a large plate over the bundt pan. Grasping both the pan and the plate, quickly flip both over, then remove the bundt pan. To serve, pull apart with your fingers (or cut with a knife if preferred) and enjoy!