Caramel-Pecan Monkey Bread is a pull-apart treat that combines fluffy biscuit pieces, rich caramel sauce, and crunchy pecans. It’s baked into a golden crown of sweetness that’s perfect for brunch, holiday mornings, or dessert. Each bite is soft, sticky, and filled with buttery caramel flavor.
1. Serving Quantity
Serves 8–10 people
2. Cooking Time
Preparation: 15 minutes
Baking: 35 minutes
Cooling: 10 minutes
Total Time: 1 hour
3. Ingredients
- 2 cans refrigerated biscuit dough (16 oz each)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup chopped pecans
- 1 cup brown sugar, packed
- 3/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
4. Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan well with butter or cooking spray.
- Cut each biscuit into quarters. In a large bowl, toss biscuit pieces with granulated sugar and cinnamon until coated.
- Layer half of the coated biscuit pieces into the pan. Sprinkle with half of the pecans. Repeat with remaining biscuits and pecans.
- In a saucepan, melt butter with brown sugar over medium heat. Stir until smooth, then remove from heat and add vanilla extract.
- Pour the caramel mixture evenly over the biscuit and pecan layers.
- Bake for 35–40 minutes, until golden brown and bubbly.
- Let cool for 10 minutes, then carefully invert onto a serving plate.
- Serve warm and enjoy pulling apart the sticky, caramel-coated bread.
5. Nutrition (per serving, approx.)
Calories: 410
Fat: 20g
Carbohydrates: 55g
Protein: 5g
Sugar: 30g
Sodium: 580mg
6. Tips
- Use a bundt pan to get the classic monkey bread shape.
- For extra richness, drizzle with cream cheese glaze before serving.
- You can prepare the bread the night before, refrigerate it, and bake fresh in the morning.
- Swap pecans for walnuts or almonds if preferred.
- Best served warm, but leftovers can be reheated in the microwave.
This caramel-pecan monkey bread is a gooey, nutty delight that’s guaranteed to impress family and guests alike.
