Pecan Caramel Monkey Bread, an easy recipe for how to make it. Sticky caramel-coated pieces of bread with a sprinkling of chocolate chips and pecan nuts baked in a bundt pan. A great pull-apart bread recipe using store-bought biscuits.
If you're looking for a quick and very easy recipe for sticky buns, then this recipe for caramel pecan monkey bread is ideal!
This recipe is so very easy and uses store-bought refrigerated biscuits. You can also use frozen biscuit dough, which you'll need to defrost before using.
This is a great breakfast or party bread, when it's turned out onto a plate for serving, everyone can pull apart pieces of this gooey sticky bread and eat away!. It's worth noting, if you're making this for Thanksgiving or Christmas morning, make two! It never lasts long in our house!
The ingredients we use are very basic, regular pantry ingredients, so we've got chocolate chips, pecan nuts, ground cinnamon, brown sugar, and butter, all mixed in between the biscuits. When it's all baking in the oven, imagine the aroma!
Once baked, you can serve this warm (not piping hot as the caramel will be too hot to touch!) or cooled completely.
You can also freeze this monkey bread, pop it in an air-tight sealed bag and freeze as you would any bread. We suggest you wrap in some parchment paper first so it doesn't stick on the inside of the bag and you end up losing all that melted caramel to the bag. So if you wanted to make a few batches ahead, say for Thanksgiving morning, you can freeze them, and then bring them out to defrost overnight, and warm them through in the oven and serve for Thanksgiving breakfast. It's as easy as that.
If you'd like some savory recipes using refrigerated biscuits, take a look at our easy Pull-Apart Garlic Parmesan bread, which goes great with a pasta dish and for parties, and our pull-apart monkey bread pizza recipe. Again, these all freeze well too if you need to prep and make some food ahead of time.
Recipe by Bonnie Price
25- 30 minutes
4 - 6 Persons
Ingredients you'll need
A can of refrigerated Grands biscuits or store brand LARGE biscuits - I used Stater Bros.
See the recipe card below for quantities.
1.Preheat the oven to 350 F/ 180 C / Gas 4.
Put the cold ½ stick of butter in a bundt pan and let it melt in the preheating oven.
2. While the butter melts, cut the biscuits into quarters. In a bowl, toss the biscuit pieces, brown sugar, and cinnamon.
3. Once the butter is melted, spread the nuts in the pan and add one-half of the biscuit mixture.
4. Add the chocolate chips on top of this layer, then add the rest of the biscuits to the pan. Sprinkle the leftover sugar mixture to the top.
5. Bake at 350 degrees for 25- 30 minutes until golden brown. Turn out on a dish and just simply Share n Tear!
- 1 can of refrigerated Grands biscuits or store brand LARGE biscuits - I used Stater Bros.
- ½ oz stick or 60 g of butter
- 2 ounce bag or 55 g of chopped pecans
- 2 Tablespoons cinnamon
- Preheat the oven to 350 F/ 180 C / Gas 4 .
- Put the cold ½ stick of butter in a bundt pan and let it melt in the preheating oven.
- While the butter melts, cut the biscuits into quarters. In a bowl, toss the biscuit pieces, brown sugar and cinnamon.
- Once the butter is melted, spread the nuts in pan and add one half the biscuit mixture.
- Add the chocolate chips on top of this layer, then add the rest of the biscuits to the pan. Sprinkle the left over sugar mixture to the top.
- Bake at 350 degrees for 25- 30 minutes until golden brown. Turn out on a dish and just simply Share n Tear!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 17gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 22mgSodium: 217mgCarbohydrates: 12gFiber: 2gSugar: 1gProtein: 2g
Nutrition information isn’t always accurate