Store-bought biscuits turn into a breakfast stunner with this recipe for family favorite Easy Pecan Monkey Bread.
With the Super Bowl of food exactly one week away, chances are your Thanksgiving Day 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?
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.
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.
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.
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.
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.
I made this in a 12″ camp dutch oven. I did take the advice of one of the commenters (Kathy Erbaio) to make 1 1/2 times the pecan topping. Cook time for the camp dutch oven was closer to one hour.
Kathy was on point with the extra topping. It turned out delicious and was a big hit with the group.
Thank you so much! This recipe is definitely a KEEPER!
So glad you enjoyed the recipe, Anne!
I made 1 1/2 x recipe for the pecan topping and found it much better, and way more gooey! Also tried it with Grands honey butter biscuits instead of original , gave it a great flavor!
So glad you enjoyed it, Kathy!
This monkey bread was awesome. I used frozen biscuits thawed and cut and baked. Delicious.
So glad you enjoyed it, Deborah!
This was SO so good! And without having to stir at the stovetop. Thank you so much for posting this! The kids would give it a hundred stars!
Thrilled you enjoyed the recipe!
Can I do everything but bake it the night before?
That should work, Anna!
Easy to make & is delicious.
So glad you enjoyed the recipe, Christine!