There’s nothing quite like pulling apart gooey, golden Homemade Caramel Pecan Monkey Bread and watching those ribbons of caramel drip down the sides. This is the ultimate sharing treat—a gorgeous, pull-apart loaf loaded with cinnamon-sugar goodness, buttery caramel, and roasted pecans. Whether for lazy weekend mornings or special celebrations, you’re about to make everyone’s new favorite comfort dessert.
Why You Should Make This Recipe
- Instant Showstopper: The glossy caramel and toasted pecans make this monkey bread as visually stunning as it is delicious—guaranteed “oohs” when you flip it onto a serving plate.
- Crowd-Pleasing Comfort: Every bite is soft, warm, and done in big, shareable pieces that beg to be pulled apart with friends and family.
- Easy Ingredients: No proofing yeast or homemade dough—refrigerated biscuits keep things fast, easy, and utterly foolproof.
- Irresistible Flavors: The sweet-spicy cinnamon, homemade caramel sauce, and rich, nutty pecans mean every bite is a flavor adventure.
Ingredients & Substitutions
Homemade Caramel Pecan Monkey Bread calls for just a handful of pantry staples and a couple of easy-to-find fridge items. Each ingredient plays a starring role in creating the stretchy texture, deep sweetness, and buttery finish that makes this treat unforgettable.
- Granulated Sugar: Essential for coating the dough in that sparkling cinnamony crust and sweetening the pull-apart bites.
- Cinnamon: Adds a magical warmth and classic monkey bread spice that perfumes your kitchen.
- Non-flaky Buttermilk Biscuits: The shortcut hero—these become light, fluffy bread bites that absorb all the caramel and spice flavors.
- Butter: The foundation of your caramel sauce, adding richness and velvety texture throughout.
- Brown Sugar: For that unmistakable caramel depth—light or dark brown sugar both work well, depending on how robust you want your sauce.
- Heavy Cream: Makes your caramel ultra-luscious, creamy, and perfectly pourable for soaking into the bread.
- Pecans: Chopped roasted pecans add delightful crunch and a hint of natural sweetness—substitute walnuts if pecans aren’t your favorite!
How to Make Homemade Caramel Pecan Monkey Bread
Step 1: Prep and Coat the Biscuits
Start by preheating your oven to 350°F—your kitchen will soon smell amazing! Quarter the refrigerated buttermilk biscuits and toss them with your cinnamon-sugar mixture in a large bowl or zip-top bag. Make sure each piece is thoroughly coated for maximum flavor in every bite.
Step 2: Make the Caramel Pecan Sauce
In a sturdy saucepan, melt together the butter, brown sugar, and heavy cream over medium-high heat. Stir constantly as the mixture starts to bubble and thicken into a luscious caramel sauce—when you see a glossy amber color, remove it from the heat. Gently stir in the pecans so they get coated and ready for layering.
Step 3: Layer the Monkey Bread
Pour about a third of your warm caramel pecan sauce into the bottom of a nonstick bundt or tube pan. Layer half of the sugared biscuit pieces over the caramel, then repeat the sequence, ending with the rest of the sauce on top. This zig-zag layering guarantees gooey caramel pockets in every slice!
Step 4: Bake and Finish
Pop your bundt pan onto a baking sheet (just in case of caramel overflow!) and bake for 40–45 minutes—until puffed, golden, and your house smells like heaven. If it’s browning too quickly, loosely tent with foil. Once baked, let it cool for 10–15 minutes before inverting onto a platter, so all that molten caramel drips down just right.
How to Serve Homemade Caramel Pecan Monkey Bread
Garnishes
After inverting, I love to scatter a handful of toasted pecans on top for extra crunch, or even a light dusting of powdered sugar for a pretty, bakery-ready finish. For special occasions, a drizzle of homemade caramel or melted chocolate takes this monkey bread over the top.
Side Dishes
You can’t go wrong pairing Homemade Caramel Pecan Monkey Bread with a big mug of strong coffee or a chai latte. For a brunch spread, fresh fruit salad, scrambled eggs, or savory breakfast casseroles balance the sweetness perfectly.
Creative Ways to Present
For parties, try making individual monkey bread “muffins” in a cupcake tray, or arrange mini slices on a rustic wooden board for guests to grab. Serve the monkey bread slightly warm, letting everyone pull pieces apart—no knives needed, just plenty of napkins!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover monkey bread tightly in plastic wrap or store in an airtight container at room temperature for up to two days. If your kitchen is especially warm, keep it in the fridge to prevent the caramel from getting too runny.
Freezing
You can freeze your Homemade Caramel Pecan Monkey Bread, either whole or in slices, for up to two months. Wrap tightly with aluminum foil and place in a freezer-safe bag. Thaw in the refrigerator overnight for best results.
Reheating
To refresh leftovers, warm individual servings in the microwave for 20–30 seconds or reheat the whole bread (covered with foil) in a 300°F oven until heated through and gooey—just like fresh!
FAQs
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Can I make Homemade Caramel Pecan Monkey Bread ahead of time?
Absolutely! You can prep the entire bread up to the baking step, cover it tightly, and store in the fridge overnight. Bake it fresh in the morning for an effortless, warm treat.
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Do I have to use a bundt pan?
While a bundt pan creates that classic monkey bread shape, you can also use a tube pan or even a deep 9×13″ baking dish—just watch your baking time, as it may vary slightly.
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Can I substitute something for the pecans?
Definitely—walnuts, almonds, or leaving the nuts out completely are all great options if you want to customize your Homemade Caramel Pecan Monkey Bread.
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What if I don’t have buttermilk biscuits?
Regular refrigerated biscuit dough works beautifully as well! You’ll want something non-flaky for the best bite, but crescent roll dough can be a fun swap for an extra-soft version.
Final Thoughts
If you’re ready to fill your kitchen with the joyful smell of caramelizing sugar and baked cinnamon, this Homemade Caramel Pecan Monkey Bread is the answer. I hope you’ll gather your favorite people, bake a batch, and share this gooey, nutty masterpiece—because big smiles and sticky fingers are always worth it!
Print
Homemade Caramel Pecan Monkey Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Baking
- Method: Oven
Description
This Homemade Caramel Pecan Monkey Bread is a delightful treat that combines the flavors of caramel, pecans, and cinnamon in a gooey, pull-apart bread. Perfect for breakfast or dessert!
Ingredients
Dough Coating:
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- 3 (10) ounce cans non-flaky buttermilk biscuits, quartered
Caramel Sauce:
- 1 cup butter
- 3/4 cup brown sugar
- 1/2 cup heavy cream
- 1 cup pecans
Instructions
- Prepare Dough: Preheat oven to 350 degrees F. Coat quartered biscuits in a sugar-cinnamon mixture.
- Make Caramel: Melt butter, brown sugar, and cream in a saucepan. Stir in pecans to make caramel sauce.
- Layer: Pour a third of caramel into a bundt pan, layer biscuits, and repeat, ending with caramel.
- Bake: Bake for 40-45 minutes at 350°F. Cover with foil if browning too quickly.
- Cool and Serve: Cool for 10-15 minutes, then invert onto a plate.
Notes
- Separate biscuit dough pieces to ensure even coating.
- Cover with foil if browning too quickly while baking.
- Place a baking sheet under the pan to catch any caramel overflow.
Nutrition
- Serving Size: 1 piece
- Calories: 380
- Sugar: 28g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
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