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 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?
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.
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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.
Made this recipe in muffin pans.
Came our exceptional!!
They are almost all gone.
Have made Monkey Bread in bunt pan before with Rhodes frozen rolls. Just wanted to try something different. But that’s how I roll!
I’m so glad you enjoyed the recipe, Linda!
So delicious and straightforward recipe!
I’m thrilled to hear that you enjoyed the recipe, Nikki!
I gave you five stars BUT…it took way more than 32 minutes. I took it out…not done. Ten minutes more…not done. 20 minutes more. Done. I would revise either your cooking time or your over degree. Next time I’m doing 400 degrees
Thanks for the note, Dawn! I’m sorry to hear that it took longer than indicated to bake for you!
Thank you for sharing! I made this with tweaking it a little bit, using a vegan sweet dough recipe, and a vegan caramel sauce recipe. I mixed them together, added pecan nuts on the bottom of the tube pan. So excited to have a great new recipe!
I’m so thrilled to hear that you enjoy the recipe, Tiffany! And glad to hear it turned out great with your vegan substitutions!
Just made this for Thanksgiving. Awesomely beautiful !!!!!!! Haven’t gotten into it yet because we’re waiting for neighbors to come devour it with us. If they don’t come soon, it will be gone!!!!!! I’ve never made Monkey Bread before. This recipe is super easy!!!! Can’t wait to dig in❤️
So thrilled you enjoyed the recipe, Marty!
It’s a winner in my house. I may make this for Christmas gifts. Super easy to make and i used Truvia since some of my family is diabetic.
I’m thrilled to hear that you enjoy the recipe, Dana! Great for gifts indeed!
Delicious and easy!
I’m thrilled you enjoyed the recipe, Janet!
Very good. Thanks for sharing this! It did not last for long, as the family really enjoyed it. Will be making this again
This is what I love to read, Linda! I’m thrilled your family enjoyed the monkey bread!
Very delicious and so quickly to put together! My family loved it. My grandsons are already asking for it again!
Love reading this, Sheryl! So thrilled your family enjoyed the recipe!
This is absolutely delicious! Next time I make this, and I definitely will, I’m going to cook the brown sugar mixture in the butter until the sugar dissolves. I think this would give a more caramel texture to the “sauce”.
I’m thrilled you enjoyed the recipe, Faith!
My friends loved it, now I have to take it to ALL get togethers!!!
So glad you enjoyed the recipe, Sherrie!
Best monkey bread recipe I have tried so far!! Will definitely make again.
This is what I love to read, Lauren! I’m thrilled you enjoyed the recipe!
Made this for Thanksgiving and just popped it in the oven for Christmas. This is so easy and delicious and is a huge hit with my family.
I’m so glad your family has been enjoying the recipe, Lisa!
Can cream cheese squares be folded into the center of each biscuit piece and then continue with the your recipe as is?
Absolutely! That would be delicious.
Any clue if it’s good with grand buttermilk biscuits?
Those are perfect for this recipe, Mandi!
I’ve made this several times and I found that the generic large HEB butter flavor are the best!
I’m so glad you’ve been enjoying the recipe, Deb!
OMG to die for!!!! You have to try it!
I’m absolutely thrilled you enjoyed the recipe, Cheryl!
This recipe looks amazing! Do you think this could be made in a dutch oven?
That should work as long as you grease it really well!
Was excellent will definitely make again
I’m thrilled you enjoyed the recipe, Margo!
So delicious!!!!
I’m so glad you enjoyed the recipe, Tiffany!
Out of hundreds of monkey bread recipes; this is the best one I have tried. The only substitution I made was the biscuits. I used Grands Flaky Layers instead of the regular biscuits. Everything else was the same and I can eat the whole bread by myself if I don’t stop.
I’m so thrilled you enjoyed the recipe, Juanita!