This easy Monkey Bread is made using store bought biscuit dough, cinnamon sugar and generous amounts of brown sugar caramel sauce. This recipe joins our Sticky Buns as one of our favorite brunch recipes. You’ll love every fluffy, gooey, sticky bite.
This recipe is a combination of a sticky bun and monkey bread, and it is making all our breakfast dreams come true. This super simple recipe is fun to make and fun to eat.
How To Make Monkey Bread
Monkey Bread is made cutting uncooked biscuit dough into bite sized pieces. Note: I use store bought biscuit dough to make this recipe come together quickly and easily. The biscuit pieces are coated in some type of sweet mixture (often cinnamon sugar as well as some type of sauce). The biscuits are layered in a bundt pan, baked, then inverted onto a plate. To eat monkey bread, you simply pull off the biscuit pieces, similar to pull apart bread.
There are many versions of Monkey Bread, but this caramel pecan version is my absolute favorite. It has plenty of rich and gooey sauce, the perfect balance of sweet and salty, and crunchy pecans to contrast with the soft, doughy biscuits.
Monkey Bread Recipe
- Take two tubes of store bought biscuits and cut each biscuit into 4 pieces. I prefer to use a biscuit that does not contain hydrogenated oil; Annie’s and Immaculate Baking are my two favorites. This recipe should work with any canned biscuit, use your favorite.
- Mix granulated sugar and cinnamon in a zip top bag, then add the biscuit pieces and toss them in the cinnamon sugar until they are fully coated.
- Make a quick stovetop caramel sauce: a mixture of brown sugar, honey, butter, cream and vanilla. Stir in pecans. Note: pecans can be omitted if you prefer a nut-free version.
- Pour half of the caramel mixture into a greased bundt pan. Add half of the biscuit pieces. Then pour over the remaining caramel and add the remaining biscuits.
- Bake until the biscuits are puffed, golden and cooked through.
- After cooling slightly, invert the monkey bread onto a plate and serve immediately.
Store leftovers in the refrigerator and heat individual portions in the microwave until the biscuits are warm and soft and the sauce is gooey.
This Monkey Bread makes a delicious breakfast or dessert. It’s great for holidays, special occasions, or lazy mornings when you want something decadent with minimal effort. Enjoy every sweet and sticky bite!
YOU MIGHT ALSO LIKE: BROWN SUGAR BANANA BREAD – APPLE DUMPLINGS – MAPLE PECAN BARS – FRENCH TOAST CASSEROLE – STICKY TOFFEE PUDDING
Recipe
Caramel Pecan Monkey Bread
Ingredients
Caramel mixture:
- 6 tablespoons unsalted butter, cut into pieces
- ¾ cup light brown sugar
- 3 tablespoons honey
- 3 tablespoons heavy cream
- 2 tablespoons water
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
Biscuits:
- ¾ cup granulated sugar
- ¾ teaspoon ground cinnamon
- Two 16-oz tubes of canned biscuits, 8 biscuits in each
Instructions
Caramel mixture:
- Preheat oven to 350°F.
- Add the butter and brown sugar to a small saucepan over medium heat. Whisk frequently, until the butter melts and the brown sugar begins to dissolve (a few minutes).
- Remove from the heat and immediately whisk in honey, heavy cream, water, salt, and vanilla. Stir in pecans, set aside.
Biscuits:
- In a large zip-top bag, combine the sugar and cinnamon. Cut each biscuit into four pieces, then add to the bag of cinnamon sugar. Shake the bag gently to coat all of the biscuit pieces in cinnamon sugar.
- Grease a bundt pan (I used a 12-cup). Pour half of the caramel pecan mixture into the bottom. Add half of the biscuit pieces. Pour the remaining caramel sauce over the biscuits, then top with the remaining biscuits (discard the leftover cinnamon sugar).
- Bake for 30-35 minutes, until the biscuits are golden and cooked through. Cool 10 minutes, then carefully invert onto a plate. Serve warm.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Janice Wilson says
This was perfect and just as delicious as the picture looked!
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Jackie says
Thank you for sharing Monkey Bread recipe .It’s now a Famil favorite.
Allison says
I’m so glad! Thanks for stopping by. 🙂
Liz says
The biscuits are not fully done but I’ve already inverted on to plate. Is there a way to put this back in the oven to get the biscuits to fully cook? It was in for 35 minutes and looked done. Cover with foil and bake?
Allison says
That should work. Maybe even try microwaving?
Angie says
My granddaughter wanted to make something and this looked delish to her… she is 4 and she loves coating the biscuits … she is so excited to see it when it’s done!!
Emerite C Delahoussaye says
Was so good and used the caramel sauce on sweet potatoe casserole Awesome!
Allison says
Yum! Glad you enjoyed it!
Suzanne Visnieski says
Can you make this the night before you serve it?
Allison says
The caramel will firm up. I think it’s best served right after baking.
Barbara Bethea says
This is the best recipe ever for Carmel Pecan Monkey Bread 🍞
Allison says
I’m glad you enjoyed it! Thanks for stopping by!
Sheila says
I cooked exactly how the recipe stated wasn’t done on top after 30 min, put back in for 10 more and it was still doughy ? I will try it again next time maybe cut biscuits into smaller pieces , cook higher temp and a little longer. Any other suggestions? I bake often and usually comes out fine so not sure what happened.
Allison Mattina says
Hi, Sheila. Perhaps your bundt pan was smaller than mine and everything was less spread out? You can definitely increase the bake time next time. Or try using a 12-cup bundt pan. Thanks for sharing your experience. 🙂
Jeff Blake says
Wow, Wow, Wow! It is so easy take and better than any pecan sticky bun I have ever had! Thaks! My wife said it is a keeper! ❤️
Allison Mattina says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂