Ingredients
Biscuit Dough
- 2 cans refrigerated biscuit dough, cut into quarters
Sugar Coating
- ½ cup granulated sugar
- 1 tsp cinnamon
Caramel Sauce & Topping
- 1 cup brown sugar
- ½ cup unsalted butter, melted
- ½ cup chopped pecans
- ½ cup caramel sauce
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a bundt pan to ensure the monkey bread doesn’t stick after baking.
- Mix Cinnamon Sugar: In a bowl, combine the granulated sugar and cinnamon until evenly blended to create the sugar coating.
- Coat Biscuit Pieces: Toss the biscuit dough quarters in the cinnamon sugar mixture, ensuring each piece is fully coated for maximum flavor.
- Layer Biscuit and Pecans: Evenly layer the coated biscuit pieces and chopped pecans into the greased bundt pan, distributing them uniformly.
- Prepare Caramel Mixture: In a separate bowl, mix together the melted butter, brown sugar, and caramel sauce until well combined to create a rich topping.
- Pour Over Biscuits: Pour the caramel and butter mixture evenly over the layered biscuits and pecans in the bundt pan to saturate all pieces.
- Bake: Place the bundt pan on a baking sheet to catch any drips and bake in the oven for 35 to 40 minutes until the top is golden brown and the caramel is bubbly.
- Cool and Serve: Allow the monkey bread to cool in the pan for about 10 minutes before carefully inverting it onto a plate. Serve warm and enjoy the gooey, nutty treat.
Notes
- Place the bundt pan on a baking sheet to catch any drips of caramel during baking for easy cleanup.
- Let the monkey bread rest briefly before flipping to prevent burns from hot caramel.
- Best served warm to enjoy the gooey texture and flavors fully.
- Can be reheated gently in the oven or microwave to restore warmth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
