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
Units
Scale
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
