Cinnamon Pecan Monkey Bread
Delight in this twist on a classic monkey bread with crunchy pecans and a cinnamon glaze, perfect for any breakfast or brunch gathering.
Prep time: 15 minutesCook time: 40 minutesServes: 10
Ingredients
2 cans refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup unsalted butter
3/4 cup packed brown sugar
1 cup chopped pecans
1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and grease a Bundt pan.
2. Cut each biscuit into quarters.
3. In a large ziplock bag, combine granulated sugar and cinnamon.
4. Add biscuit quarters to the bag and shake to coat well.
5. Layer half of the coated biscuit pieces in the prepared Bundt pan.
6. Sprinkle half of the chopped pecans over the biscuits.
7. In a small saucepan, melt butter over medium heat. Stir in brown sugar and vanilla extract until smooth.
8. Pour half of the brown sugar mixture over the biscuits in the pan.
9. Repeat with remaining biscuit pieces, pecans, and brown sugar mixture.
10. Bake for 35-40 minutes, until golden brown and bubbly.
11. Allow to cool for 10 minutes, then invert onto a serving plate.
Storage
Store in an airtight container at room temperature for up to 2 days.
Reheating
Reheat individual servings in the microwave for 20-30 seconds.
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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.
