My sister is going to be so surprised with the monkey bread that I will be making. It is a completely different take on classic bread, but I already tried it with a little party we had last weekend and it is absolutely perfect. I even set out a bowl of cream cheese glaze for folks to dip their monkey bread in. I placed a spoon in the bowl so that my guests could scoop the glaze onto their plates. So yummy!

Make sure, if you use the glaze for dipping, that it is warm or else it will solidify.

Ingredients

3 cups Jiffy mix

1 cup International Delight® Pumpkin Pie Spice Coffee Creamer

¾ cup Domino sugar

¼ cup Domino brown sugar

2 teaspoons McCormick pumpkin pie spice

½ teaspoon McCormick cinnamon

¾ cup Land O’ Lakes butter, melted

FOR CREAM CHEESE GLAZE

1 16 oz. container Philadelphia cream cheese frosting

¼ cup International Delight® Pumpkin Pie Spice Coffee Creamer

Instructions

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 Domino sugar, Domino brown sugar, McCormick 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 Land O’ Lakes 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.

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Quick Tip: This monkey bread goes great with a tall glass of milk!

Thank you Dining With Alice for this great photo.