Description
Caramel-Pecan Monkey Bread is a delicious pull-apart breakfast treat featuring soft biscuit dough pieces baked in a rich, buttery brown sugar caramel sauce with crunchy pecans. It’s perfect for holidays, brunch gatherings, or sharing with family and friends.
Ingredients
Dough
- 2 cans refrigerated biscuit dough, quartered
Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Caramel Sauce
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly to prevent sticking.
- Coat Biscuit Pieces: In a large bowl, toss the quartered biscuit dough pieces with granulated sugar and ground cinnamon until they are evenly coated.
- Layer Ingredients: Arrange half of the coated biscuit pieces evenly in the bundt pan, sprinkle half of the chopped pecans over them, then repeat with the remaining biscuit pieces and pecans, layering evenly.
- Make Caramel Sauce: In a separate bowl, whisk together the melted butter, brown sugar, and vanilla extract until smooth and combined.
- Pour Sauce: Evenly pour the caramel sauce mixture over the layered biscuit pieces and pecans in the bundt pan, ensuring the sauce covers as much surface as possible.
- Bake: Place the bundt pan on a baking sheet to catch any drips, and bake in the preheated oven for 40 to 45 minutes, or until the monkey bread is golden brown and the caramel sauce is bubbly.
- Cool and Serve: Remove the pan from the oven and let it cool for 10 minutes. Carefully invert the bundt pan onto a serving plate to release the monkey bread. Serve warm for the best flavor and texture.
Notes
- Place the bundt pan on a baking sheet to catch any caramel drips and avoid an oven mess.
- Best served warm to enjoy the gooey caramel and soft dough texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
