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.
Easy to make & is delicious.
So glad you enjoyed the recipe, Christine!
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!
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.
I’m so thrilled you’ve been enjoying the recipe, Dori!
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.
Yay! I’m so thrilled you enjoyed the recipe, Ashley!
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.
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!
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 :)
I’m thrilled you’ve been enjoying the recipe, Lisa!
looks good and gooey
Enjoy!
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.
You are so welcome, Lillie! I’m glad you enjoyed the recipe!
What can you do if you only have salted butter?
That works! It won’t drastically change the outcome, just the flavor a bit. :)
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!
I’m thrilled you enjoyed the recipe, Vikki!
This has become my go to recipe for a quick and absolutely delicious breakfast. My family lives it!
I’m so thrilled to read this, Diann!
Easy to make including every day items in most pantries. Quick assembly. Delicious results.
I’m thrilled you enjoyed the recipe, Sally!
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!
I’m so thrilled you’re enjoying the recipe, Lisa!
Such a kick to make with children; and, then eat this delicious treat with them, too !
Awesome! I’m so glad you enjoyed the recipe, Alfreda!
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.
I’m so thrilled you’ve been enjoying the recipe, Eddie!
This is so easy to make and to die for! Took it to a get-together and everyone loved it!
I’m thrilled you enjoyed it, Susan!
How do you get glaze on the sides?
Hi Misty! You can drizzle it down the sides and pour it onto the bottom.
So good and easy to make
I’m so thrilled you enjoyed the recipe!
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!
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 :)
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
Hi Rosa! Try 350 but start checking it around 25 minutes :)
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!!
Amazing! I’m so thrilled you’ve been enjoying the recipe, Amy!
I am going to make this for tomorrow, Can you make this the knight before?
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.
This is the best monkey bread recipe I’ve tried. Perfect amount of “sauce” so each piece is ooey gooey. I’ll melt my butter on the stove next time and get the sugar in immediately so it dissolves a little more. Making this recipe again when we have company, too dangerous to have with two of us in the house.
Woohoo! I’m so thrilled you enjoyed the recipe, Kimberly!
I made this for our family Christmas brunch and it was a hit! I followed the recipe as written and it was perfect…wouldn’t change a thing. I will add this to my list of favorites. Thank you!
You are so welcome, Tanya! I’m thrilled you enjoyed the recipe!
This is the best monkey bread I’ve made. I’ve tried others as well but this is fabulous!
WOW! I’m so thrilled you enjoyed the recipe, Amy!
A++ I’ve tried several different recipes for Monkey Bread. Thanksgiving Breakfast Tradition. This recipe is by far the BEST. So easy, just follow instructions. I usually use tub butter, but not this time. My advice USE the REAL BUTTER….JUST WOW!!!
I’m so thrilled you enjoyed the recipe, Kari!
Perfect recipe, so simple, all you have to do is follow the instructions. What a rewarding experience, just followed the steps. Can’t get over how these are just Absolutely delicious ! Almost evilly delicious. WOW !!!
I’m so thrilled you enjoyed the recipe, Larry!
I loved this receipes I used homemade frozen bread instead of biscuits just thawed the bread in fridge thanks
So thrilled you enjoyed the recipe, Carole!
Great recipe!!
I’m thrilled you enjoyed it, Mare!
I’ve made several different recipes for monkey this is by far the best that I have ever made!! My step children grew up on this and thank you lord for this recipe!! It was a huge hit
Woohoo! I’m so thrilled you enjoyed the recipe, Dana!
I used half tsp rum extract half tsp vanilla extract and it was great.
Awesome! I’m so glad you enjoyed the recipe, Tracey!
so yummy. I would love to try this.
I hope you enjoy the recipe!
perfect..loved it..just like you get in the store
I’m thrilled you enjoyed the recipe, Cheryl!
This turned out wonderful. Leftovers will be good for breakfast if there’s any left!
I’m so glad you enjoyed the recipe, Jan!
I don’t see where to put the vanilla in?
With the brown sugar and butter! Updating the recipe now :) Thanks for catching that!
Can you use any pan for this? (I don’t have a bundt pan)
Hi Callie! A round cake pan will work but you may need to adjust the bake time.
Hi whot are cans of refrigerator biscuits,I have never heard of this.
Hi Pamela! I used Pillsbury’s refrigerator biscuits for this recipe.
Monkey Bread was our Christmas morning breakfast when I was a kid at my grandparents’ house. I don’t think you can get refrigerated biscuit (American biscuit, not cookie) dough here in the UK, though, and I expect that freshly mixed dough wouldn’t work the same.
Hi Jeneva – I’ve never tried this recipe with freshly mixed dough so I can’t say for certain what the results would be. Please let me know if you do give it a shot!
Hi , I was wondering if it’s betrr to serve warm or cold? And how long do think it can hold up?
Thanks!
Hi Lina! Definitely warm :) It should hold up for a few hours though after baking.
Do you have any hacks on how to keep this relatively fresh for as long as possible?
Hi Dawn! Here are some pro tips for keeping monkey bread fresh: Store it in an airtight container or tightly sealed plastic bag at room temp for up to two days. If your monkey bread has become slightly stale, you can revive it by reheating it in the oven. Preheat your oven to 300°F and place the bread on a baking sheet. Bake for about 10 minutes or until it is warm and soft again.
This looks delish and a great way to get the holiday crowd going in the morning! If you’re doing monkey bread with pecans will you ever add raisins as well or do you find one accoutrement is enough and two too much? Thanks!
Feel free to add 1/2 cup raisins!
Oh my, this looks so gooey and yummy! Can’t wait to try!
Thank you so much, Karly!
There’s no “cream cheese glaze” with this recipe. I can’t imagine it needs it, but the directions say to cool 10 minutes while making the glaze. :)
Thanks for catching that, Cecile! Recipe has been updated!