Indulge in the irresistible goodness of Pecan Monkey Bread, a delightful treat that combines the warmth of homemade bread, the sweetness of caramel, and the crunch of pecans. This easy-to-make recipe will fill your kitchen with the comforting aroma of freshly baked bread and leave your taste buds craving for more. Whether you’re looking for a delicious breakfast or a crowd-pleasing dessert, this Pecan Monkey Bread is sure to be a hit!
There’s something magical about the aroma of freshly baked bread filling the air. In our household, Pecan Monkey Bread has become a cherished tradition, especially during lazy weekend mornings. As soon as the sweet scent starts wafting from the oven, my husband and kids come running to the kitchen, eagerly anticipating the warm, gooey, and utterly scrumptious treat. The moment we gather around the table, laughter fills the room as we pull apart the sticky, caramel-coated pieces of bread, sharing stories and creating memories that will last a lifetime. This recipe has truly become a beloved staple in our home, and I’m excited to share it with you!
Ingredients:
- 2 cans (16.3 oz each) refrigerated biscuit dough
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1 cup chopped pecans
Directions:
- Preheat your oven to 350°F (175°C). Grease a Bundt pan with butter or non-stick cooking spray.
- In a medium-sized bowl, combine the granulated sugar and ground cinnamon. Mix well.
- Open the biscuit dough cans and separate the biscuits.
- Cut each biscuit into quarters. Roll each quarter into a small ball.
- Dip each ball into the melted butter, ensuring it’s fully coated, then roll it in the cinnamon-sugar mixture.
- Place the coated balls evenly into the greased Bundt pan. Layer them and sprinkle chopped pecans in between.
- In a small saucepan, melt the remaining butter over low heat. Add the brown sugar and stir until smooth and bubbly.
- Pour the butter and brown sugar mixture evenly over the biscuit balls in the Bundt pan.
- Bake for 30-35 minutes or until the bread is golden brown and the caramel is bubbling.
- Remove from the oven and let it cool in the pan for about 10 minutes.
- Carefully invert the pan onto a serving plate, allowing the bread to release from the pan. Lift the pan away, revealing the beautiful Pecan Monkey Bread.
- Serve warm and enjoy the gooey,
Notes:
- For an extra touch of flavor, you can add a teaspoon of vanilla extract to the melted butter and brown sugar mixture.
- Feel free to customize your Pecan Monkey Bread by adding other ingredients like raisins, shredded coconut, or chocolate chips.
- Leftovers can be stored in an airtight container at room temperature for up to two days. Reheat in the microwave for a few seconds to enjoy it warm again.