SPICE MONKEY RECIPES

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
• In small bowl, stir cream cheese, pumpkin, 2 tablespoons of the sugar and 1 teaspoon of the pumpkin pie spice until well blended. In another small bowl, mix remaining 1 1/4 cups sugar and remaining 1 teaspoon pumpkin pie spice until well blended. Set aside.
• Separate dough into 16 biscuits. Separate each biscuit into 2 layers, to make total of 32 biscuits. Spoon 1 rounded teaspoon cream cheese mixture on center of each biscuit. Bring all sides of dough over filling, stretching gently if necessary, and gather in center above filling to form a ball; firmly pinch edges to seal. Dip each ball into melted butter; roll in sugar mixture.
• Layer biscuits in pan. Sprinkle with remaining sugar mixture.
• Bake 45 to 50 minutes or until golden brown and no longer doughy in center. Run small spatula or butter knife between cake and pan on all sides. Cool 3 minutes. Turn upside down onto serving plate. Cool 15 minutes. Drizzle with caramel topping. Serve warm.

Steps:

• Heat oven to 350°F. Butter 15-cup fluted tube cake pan. Place granulated sugar in resealable food-storage plastic bag.
• Separate dough from all cans into 15 rolls. Cut each roll into quarters to make 60 pieces. Place about 15 roll pieces in bag with sugar; shake to coat.
• Arrange pieces in pan. Top with one-third of chopped caramels and pecans. Repeat layers ending with roll pieces.
• In microwavable bowl, microwave butter on High until melted. Stir in brown sugar. Pour over roll pieces.
• Bake 40 to 45 minutes. Remove from oven to cooling rack. Cool in pan 15 to 20 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan.
• Spoon icing into small microwavable bowl. Microwave on High a few seconds or until icing can be poured. Pour over monkey bread. To serve, pull apart pieces of bread.