Cinnamon Pecan Monkey Bread

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 10
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Welcome to the world of Cinnamon Pecan Monkey Bread, where sweet, sticky, and nutty come together in perfect harmony. This pull-apart treat is a delightful centerpiece for brunch or a cozy dessert on a chilly evening.

Ingredients for Cinnamon Pecan Monkey Bread

Biscuit dough forms the base of this monkey bread, making it easy to assemble without the need for yeast or rising time. Granulated sugar and ground cinnamon create a sweet and spicy coating that caramelizes beautifully. Unsalted butter acts as a rich base for the glaze, while brown sugar adds a molasses-like depth. The pecans provide a toasty crunch that contrasts with the softness of the bread. Finally, a touch of vanilla extract rounds out the flavor profile.

Tips & Tricks

  • If you don’t have a Bundt pan, a regular cake pan will work, though the presentation will differ.
  • For an extra touch, toast the pecans lightly before adding them for even more flavor.
  • Ensure the biscuit pieces are evenly coated with the sugar mixture for the best texture.

Serving Suggestions

Serve this warm and gooey monkey bread as a brunch centerpiece, paired with a fresh fruit salad to balance the sweetness. It also makes a lovely dessert with a scoop of vanilla ice cream or a dollop of whipped cream on the side.

Frequently Asked Questions

Can I prepare this in advance?
Yes, you can assemble the monkey bread, cover it tightly, and refrigerate it overnight. Bake it fresh in the morning for best results.
What can I use instead of pecans?
Walnuts or almonds are great alternatives if you prefer or need to switch things up.

Cinnamon Pecan Monkey Bread Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and greasing a Bundt pan. This ensures your monkey bread will come out with ease. Take your two cans of refrigerated biscuit dough and cut each biscuit into quarters. This size is perfect for creating pull-apart pieces.

In a large ziplock bag, combine the granulated sugar and cinnamon. Add the biscuit quarters to the bag, seal it up, and give it a good shake. This is where the magic happens — each piece gets coated in that sweet cinnamon goodness.

Now, layer half of these sugar-coated biscuit pieces into your prepared Bundt pan. Sprinkle half of the chopped pecans over the top. This layering helps distribute the flavors evenly throughout the bread.

In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and vanilla extract until the mixture is smooth and well combined, then pour half of this luscious mixture over the biscuits in the pan.

Repeat the process with the remaining biscuit pieces, pecans, and brown sugar mixture. Once everything’s in the pan, pop it in the oven and bake for 35-40 minutes, until it’s golden brown and bubbly. Let it cool for about 10 minutes before inverting it onto a serving plate.

Why You'll Love This Recipe

  • Uses convenient refrigerated biscuit dough for quick preparation.
  • The gooey cinnamon and brown sugar glaze is irresistible.
  • Chopped pecans add a satisfying crunch and depth of flavor.
  • Perfect for sharing — a fun, interactive treat for gatherings.

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

Step-by-step 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.

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