This easy Monkey Bread is made using store bought biscuit dough, cinnamon sugar and generous amounts of brown sugar caramel sauce. You’ll love every fluffy, gooey, sticky bite.
Clearly I am in denial that it is almost bathing suit season. But, I don’t even care, because, look at this thing! Bite-sized biscuit pieces smothered in a gooey caramel pecan sauce. It’s 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!
Caramel Pecan Monkey Bread
- 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
- ¾ cup granulated sugar
- ¾ teaspoon ground cinnamon
- Two 16-oz tubes of canned biscuits, 8 biscuits in each
- 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.
- 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.