Caramel-Pecan Monkey Bread is a decadent and indulgent treat that’s perfect for breakfast, brunch, or dessert. This pull-apart bread is made from soft, fluffy dough balls coated in cinnamon sugar, layered with crunchy pecans, and drenched in a rich caramel sauce. Baked to golden perfection, the result is a gooey, sweet masterpiece that’s irresistible. Serve it warm straight from the pan for a crowd-pleasing dish that’s as fun to eat as it is delicious. Perfect for special occasions or a weekend treat, Caramel-Pecan Monkey Bread is sure to become a favorite in your household.
Ingredients:
For the Dough:
- 3 (16-ounce) cans refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Caramel Sauce:
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Assembly:
- 1 cup chopped pecans
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a Bundt pan generously with butter or non-stick cooking spray.
- Prepare the Dough Balls:
- Open the cans of biscuit dough and cut each biscuit into quarters.
- In a large zip-top bag, combine the granulated sugar and ground cinnamon.
- Add the dough pieces to the bag, a few at a time, and shake to coat them thoroughly with the cinnamon sugar mixture.
- Layer the Dough and Pecans:
- Sprinkle half of the chopped pecans evenly in the bottom of the prepared Bundt pan.
- Layer half of the coated dough pieces over the pecans in the pan.
- Sprinkle the remaining chopped pecans over the dough layer.
- Add the remaining dough pieces to the pan.
- Make the Caramel Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Add the brown sugar, heavy cream, vanilla extract, and salt, stirring until the mixture is smooth and well combined.
- Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
- Assemble the Monkey Bread:
- Pour the caramel sauce evenly over the layered dough and pecans in the Bundt pan.
- Bake the Monkey Bread:
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the dough is cooked through.
- Remove the pan from the oven and let it cool for about 10 minutes.
- Serve:
- Carefully invert the Bundt pan onto a large serving plate.
- Let the monkey bread sit for a few minutes to allow the caramel sauce to drizzle down over the bread.
- Serve warm, pulling apart the dough pieces to enjoy.
Enjoy your gooey, sweet, and nutty Caramel-Pecan Monkey Bread, perfect for any special occasion or weekend treat!
