Pumpkin Monkey Bread with Orange Glaze

Ingredients:

Pumpkin bread

• 1/4 cup unsalted butter
• 1 tbsp. pumpkin puree
• 3/4 cup light brown sugar
• 0.5 tsp coarse salt
• 0.5 cup granulated sugar
• 1 tsp pumpkin pie spices
• 2 tubes of 450 g chilled biscuit dough, cut each piece into quarters and roll into balls
• Special equipment: 12 cup bundt cake pan

Glaze

• 1.5 cups powdered sugar
• 1 tbsp orange zest + 3–4 tbsp freshly squeezed orange juice (Navelin)
• 0.5 tsp pumpkin pie spice mix

Preparation:

1. Preheat oven to 175°C.
2. Pumpkin bread:
   
   Melt the butter in a saucepan. Stir in the pumpkin puree, brown sugar, and salt until smooth. Remove from heat. In a large bowl, combine the granulated sugar and pumpkin pie spice. Add the dough balls and roll to coat.
3. Spread a third of the pumpkin puree in the bottom of the muffin tin. Top with half of the dough pieces, then add another third of the pumpkin puree. Top with the remaining dough pieces, then the remaining pumpkin puree. Bake until golden brown on top, 35–45 minutes. Cool on a rack for 15 minutes.
4. Glaze:
   
   Meanwhile, combine the powdered sugar, zest, juice, and pumpkin pie spice in a bowl until smooth. Invert the monkey bread onto a plate, remove from the pan, and drizzle with the glaze.