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Caramel Pecan Monkey Bread

A sweet, sticky, and irresistible pull-apart bread made with soft dough, coated in caramel sauce, and topped with crunchy pecans.

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Caramel Pecan Monkey Bread - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Prepare the Biscuit Dough:
Cut the biscuits into quarters and coat them in cinnamon-sugar.
Layer the Dough:
Layer the cinnamon-sugar-coated biscuit pieces in the prepared bundt pan.
Make the Caramel Sauce:
Melt butter, brown sugar, and cream together to create a thick caramel sauce. Stir in vanilla and maple syrup.
Combine and Bake:
Pour the caramel sauce over the biscuit dough and sprinkle with pecans. Bake until golden brown.
Cool and Serve:
Let the monkey bread cool for a few minutes before inverting onto a plate and serving warm.
Caramel Pecan Monkey Bread - secondary view

How to Make Caramel Pecan Monkey Bread

Prepare the Biscuit Dough
Cut the biscuits into quarters and coat them in cinnamon-sugar.
Layer the Dough
Layer the cinnamon-sugar-coated biscuit pieces in the prepared bundt pan.
Make the Caramel Sauce
Melt butter, brown sugar, and cream together to create a thick caramel sauce. Stir in vanilla and maple syrup.
Combine and Bake
Pour the caramel sauce over the biscuit dough and sprinkle with pecans. Bake until golden brown.
Cool and Serve
Let the monkey bread cool for a few minutes before inverting onto a plate and serving warm.
Baking Tips
For extra flavor, add a pinch of sea salt to the caramel sauce.
You can substitute the pecans with other nuts like walnuts or almonds.
If you prefer, you can make the dough from scratch instead of using biscuit dough.
Monkey bread is best served warm, as the caramel sauce will harden as it cools.
Caramel Pecan Monkey Bread - tertiary view

Caramel Pecan Monkey Bread

A sweet, sticky, and irresistible pull-apart bread made with soft dough, coated in caramel sauce, and topped with crunchy pecans.

Italian Cream Stuffed Cannoncini
Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
Chef
JUE
Category
Bread
Difficulty
Easy
Cuisine
American
Yield
12 servings
Dietary
Vegetarian
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0% Complete

Ingredients

Custard Cream
01
2 cans (16.3 oz each) refrigerated biscuit dough
02
1 cup granulated sugar
03
1 tablespoon ground cinnamon
04
1/2 cup unsalted butter (1 stick), melted
05
1 cup packed brown sugar
06
1/4 cup heavy cream
07
1/2 teaspoon vanilla extract
08
1/2 cup chopped pecans
09
1 tablespoon maple syrup (optional for added flavor)
10
1/2 teaspoon sea salt (optional, for a sweet and salty contrast)

Instructions

01
Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan or tube pan with non-stick spray.
02
In a small bowl, combine granulated sugar and cinnamon. Cut each biscuit into quarters and roll each piece in the cinnamon-sugar mixture until well coated.
03
Layer the coated biscuit pieces in the prepared bundt pan, arranging them evenly.
04
In a small saucepan, melt butter over medium heat. Stir in brown sugar, heavy cream, vanilla extract, and maple syrup (if using). Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sugar is dissolved and the sauce thickens slightly.
05
Pour the caramel sauce evenly over the biscuit dough in the bundt pan.
06
Sprinkle chopped pecans over the dough.
07
Bake for 30-35 minutes, or until the bread is golden brown and cooked through.
08
Let the monkey bread cool in the pan for 5 minutes before inverting it onto a serving plate.
09
Serve warm and enjoy!