Caramel Pecan Monkey Bread is the ultimate gooey, pull-apart treat that transforms simple biscuit dough into a sticky, sweet delight. It’s perfect for any gathering, bringing a touch of indulgence to your table with minimal effort. Let’s dive into this irresistible recipe that’s sure to become a family favorite.
The base of our recipe is the trusty refrigerated biscuit dough, which saves time and provides a fluffy texture. Granulated sugar and ground cinnamon create a sweet, spicy coating that envelopes each piece of dough. Pecans add a satisfying crunch and nutty flavor, perfectly complementing the sweetness. The unsalted butter and brown sugar blend into a rich caramel sauce, enhanced by a splash of heavy cream for a silky finish. A touch of vanilla extract and a pinch of salt round out the flavors, making each bite perfectly balanced.
This monkey bread pairs beautifully with a scoop of vanilla ice cream for dessert. For a breakfast treat, serve it alongside a fresh fruit salad to balance the sweetness. It’s also a hit at brunch gatherings, offering a decadent option that complements savory dishes like quiche or frittata.
Start by preheating your oven to 350°F (175°C) and greasing a 10-inch Bundt pan. This ensures the monkey bread will slide out easily once baked. In a large bowl, mix together the granulated sugar and cinnamon. Cut each biscuit into quarters, then toss them in the sugar mixture until they're well coated. This is where the sweet and spicy magic begins.
Layer half of the coated biscuit pieces in the Bundt pan, spreading them out evenly. Sprinkle half of the chopped pecans over the top, adding a layer of crunch. Now, let’s make that luscious caramel sauce. In a saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, vanilla, and salt. Bring this mixture to a simmer and cook for 2-3 minutes until it’s smooth and velvety.
Pour half of this caramel mixture over the biscuits and pecans in the Bundt pan, letting it seep into all the nooks and crannies. Repeat the process with the remaining biscuit pieces, pecans, and caramel, creating layers of flavor that will meld together perfectly as they bake.
Place the Bundt pan in the preheated oven and bake for 35-40 minutes until the top is golden brown and the center is cooked through. The aroma will fill your kitchen, making it hard to wait. Once baked, let it cool in the pan for about 10 minutes. This cooling time helps the caramel set slightly, making it easier to invert. Finally, turn the pan over onto a serving plate and watch as the gooey, caramel-coated pieces reveal themselves. Serve warm and enjoy the sticky, sweet masterpiece.
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