During weekends I’m always hunting for fun, unique and delicious breakfasts to make for my family — mainly because weekdays usually consist of cereal or Eggo waffles. I don’t know how my mom managed to make a homemade breakfast every morning when we were kids; she must have been superhuman. With three children and busy school mornings, I simply don’t have time for that level of preparation during the week.
I try to make up for it on weekends. My mom introduced me to an incredible fall breakfast that quickly became a favorite. It’s absolutely delicious. We shared it with our neighbors and they couldn’t stop raving about the flavor and texture. If you want a cozy fall breakfast with pumpkin spice notes, gooey cream cheese centers, and a tender, pull-apart texture, you need to try this recipe. It’s simple to prepare and has become a seasonal staple in our home.
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 2 (16.3 oz) cans buttermilk biscuits
- 8 oz cream cheese
- 1/4 cup sugar (for cream cheese filling)
- 1/2 cup brown sugar
- 1/2 cup melted butter
- Preheat the oven to 350°F (175°C).
- Spray a 10- to 15-cup bundt pan with nonstick spray.
- In a resealable plastic bag, combine 1/2 cup sugar, the pumpkin pie spice, and cinnamon. Open the biscuit cans and cut each biscuit in half to make 32 pieces.
- In a small bowl, beat the cream cheese with 1/4 cup sugar until smooth. Divide the cream cheese mixture into 32 equal portions.
- Flatten each biscuit piece into a small disc, place one portion of the cream cheese mixture in the center, and fold the dough around it to form a sealed ball. Place the balls into the bag with the sugar-spice mixture and shake gently until they are evenly coated.
- Layer the coated biscuit balls in the prepared bundt pan.
- In a microwave-safe bowl, combine the melted butter and brown sugar. Microwave for 1 minute, stir until smooth, and pour the mixture evenly over the arranged biscuit balls.
- Bake for 30 to 35 minutes at 350°F, or until the biscuits are cooked through and a toothpick inserted in the bread (avoiding cream cheese centers) comes out clean.
- Let the bread cool in the pan for a few minutes, then invert onto a serving plate. Serve warm, pulling apart pieces to reveal the gooey cream cheese centers.
Enjoy!