Store-bought biscuits turn into a breakfast stunner with this recipe for family favorite Easy Pecan Monkey Bread.

Easy Pecan Monkey Bread on white serving plate

With the Super Bowl of food exactly one week away, chances are your Turkey Day feast menus are set. But with the holidays comes hungry holiday guests! What better way to wake them up than with the aroma of caramelized pecans baked into buttery dough?

The best monkey bread studded with pecans

Look at those luscious peaks and valleys. It’s a circle of caramel-coated crevices that never ends, piece by sticky piece.

When it comes to classic monkey bread, store-bought biscuits do the trick. The goal here is to transform something ordinary into something extraordinary.

Biscuit pieces covered in cinnamon and sugar

While many recipes call for a homemade caramel, I’ve crafted a stovetop-free version that requires just four ingredients. Pecan monkey bread is my favorite variety, but any nut can be subbed in to add the perfect crunch to each bite.

Bundt pan with monkey bread and pecan filling

This beautiful bundt is perfect for wowing holiday guests or taking your brunch game up a notch. It’s easy, but impressive, which is definitely the name of the game around here.

Easy Pecan Monkey Bread

What does one serve alongside Easy Pecan Monkey Bread? If it’s in the a.m., a savory accompaniment like Egg Muffins would be perfection. And if we’re going the dessert route… brace yourselves… fill up the center with a scoop (or three) of vanilla ice cream then grab the spoons for the ultimate monkey bread sundae.

Easy Pecan Monkey Bread with plate and forks

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Breakfast

Easy Pecan Monkey Bread

Store-bought biscuits turn into a breakfast stunner with this recipe for family favorite Easy Pecan Monkey Bread.
4.86 from 21 votes
Easy Pecan Monkey Bread on white serving plate
Prep Time 10 mins
Cook Time 32 mins
Total Time 42 mins
Servings 12 servings

Ingredients 

  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 (16.3-oz.) cans refrigerated biscuits
  • 1 cup chopped pecans
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup unsalted butter, melted

Instructions 

  • Preheat the oven to 350°F. Grease a 12-cup fluted bundt pan with cooking spray.
  • In a large bowl, stir together the sugar and cinnamon.
  • Separate the biscuits then cut each into four pieces. Add the biscuit pieces to the cinnamon-sugar mixture, tossing them together so that all of the biscuits are coated.
  • In a separate bowl, whisk together the brown sugar, vanilla extract and melted butter. Stir in the pecans.
  • Add half of the butter mixture to the bottom of the bundt pan then add the biscuit pieces on top. Pour the remaining half of the butter mixture atop the biscuits then bake the monkey bread for 28 to 32 minutes or until it is cooked through.
  • Remove the pan from the oven and allow the monkey bread to cool for 10 minutes in the pan before inverting it onto a serving platter.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Nutrition

Calories: 284kcal, Carbohydrates: 29g, Protein: 1g, Fat: 18g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 49mg, Potassium: 75mg, Fiber: 1g, Sugar: 26g, Vitamin A: 360IU, Vitamin C: 0.1mg, Calcium: 29mg, Iron: 0.5mg

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Comments

  1. 5 stars
    Wow! A great tasty way to make the yummiest monkey bread! I have made this many times and always a big hit at gatherings. The recipe is easy to follow and comes together nicely.

  2. 5 stars
    This was outstanding! It was the biggest hit at our Mother’s Day brunch!! I can’t wait for a reason to make it again.

  3. 4 stars
    I used Pillsbury Sweet Hawaiian Grands, cut them in quarters, and tossed with the sugar/cinnamon mixture in a ZipLoc bag. It seemed to need more sugar/cinnamon mix to coat them all so I added more. I cooked for 32 minutes but when I finally turned it onto a disk and cut a piece to eat, I discovered the center around the hole of the flute pan wasn’t quite done. Was it the Grands? I am at 3000 ft so I don’t know if I should increase the temperature or the time next time. It was delicious! I just need to perfect it for my oven. QUESTION: HAS ANYONE TRIED WITH VEGAN BUTTER? I am trying to be vegan but made this with real butter anyway (let he who is without sin, cast the first stone!) and it’s half gone already.

    1. Hi Annette – I’ve never made this using vegan butter but my initial thought is that it *should* work. Let me know if you give it a shot!

  4. 5 stars
    This is delicious and one of my daughters favorites, however, it takes almost a full hour to cook in our toaster oven. Maybe it’s because we are at a higher altitude. Thank you :)

  5. 4 stars
    I made this dessert and it is delicious. My Husband was looking for more of a buttery taste. Next time I will not use as much vanilla extract, or not at all and add more cinnamon. Thinking I could have let it stay in the oven longer than 32 minutes. I tossed my biscuits and mixture in a ziplock bag. Overall, the recipe is very easy and delicious. I will make it again! Thanks for sharing.

  6. 5 stars
    Easy!, And absolutely delicious! I’ve split recipe in half ‘cause I only have toaster oven. I put it in a loaf pan and it’s perfect!

  7. 5 stars
    This has become my go to recipe for a quick and absolutely delicious breakfast. My family lives it!

  8. 5 stars
    This was super easy and so fun! I HATE baking, so something simple and fail safe like this is just what I needed :) I made it Christmas morning, and I am making it for Easter morning too! Such a wonderful treat while being stuck at home :) Thank you for sharing!

  9. 5 stars
    This receipt was super easy and I just made my third batch. Everyone who has gotten some has loved it, thus my third batch today.

  10. Saw your amazing Hallmark channel segment! On your photo and the sample bread, the sides of the bread was also coated with the carmel not just the top. This was not the case with the one from the oven. How do you get the whole thing coated. Is there something I should make on the stove and brush on when the whole thing is done? Thanks!

    1. Thanks so much, Misty! You can pour some of the caramel mixture down the sides as well as into the bottom. As the biscuits bake, it just all depends on how it coats them on the sides :)

  11. I am alone and cannot make this whole recipe but I just have to make it. I love the goo on it. If I make half the recipe can I bake it in a loaf pan and what would the time to bake it be. Thanks a lot
    Rosa
    Rhoda8ty@gmail.com

  12. 5 stars
    Made this for Thanksgiving and again by request Christmas morning (and now prepping it for the third round for New Years!). My family absolutely loves this recipe! It looks like it is becoming a staple in our house. So easy and delicious!!

    1. Hi Doug! I’ve never prepped this recipe that far in advance so I’m not sure. And I’d recommend enjoying it fresh from the oven but leftovers can be re-warmed.

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