Caramel Pecan Monkey Bread

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.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 228kcal

Author Allison Mattina

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

Store leftovers in the refrigerator and heat individual portions in the microwave until the biscuits are warm and soft and the sauce is gooey.

Nutrition