Caramel Pecan Monkey Bread

Indulge in a delightful twist on classic monkey bread with this Caramel Pecan version, featuring rich caramel sauce, crunchy pecans, and a hint of cinnamon. Perfect for brunch or dessert, this recipe is sure to impress your guests.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 12

Ingredients

3 (12 oz) cans refrigerated biscuit dough

1 cup granulated sugar

2 teaspoons ground cinnamon

1 cup finely chopped pecans

1 cup unsalted butter

1/2 cup packed brown sugar

1/4 cup heavy cream

1 teaspoon vanilla extract

1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.

2. In a large bowl, mix sugar and cinnamon. Cut each biscuit into quarters, then toss in the sugar mixture to coat.

3. Layer half of the coated biscuit pieces in the Bundt pan. Sprinkle half of the pecans over the top.

4. In a saucepan over medium heat, melt butter then stir in brown sugar, heavy cream, vanilla, and salt. Bring to a simmer and cook for 2-3 minutes until smooth.

5. Pour half of the caramel mixture over the biscuits and pecans in the Bundt pan. Repeat with remaining biscuits, pecans, and caramel mixture.

6. Bake in the preheated oven for 35-40 minutes until golden brown and cooked through.

7. Let cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days.

Reheating

Reheat in the microwave for 15-20 seconds or until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.