Pecan Caramel Homemade Monkey Bread
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
- 3 10-ounce cans of non-flaky buttermilk biscuits, cut into quarters
- 1 cup of butter
- 1/2 cup of heavy cream
- 1 cup of granulated sugar
- 3/4 cup of brown sugar
- 2 teaspoons of cinnamon
- 1 cup of pecans
Instructions
- Preheat your oven to 350 degrees F.
- Mix together 1 cup of granulated sugar and 2 teaspoons of cinnamon in a large ziplock bag or bowl.
- Add the quartered biscuits to the sugar mixture, making sure to coat them well. If they stick together, separate the dough pieces.
- In a saucepan over medium-high heat, melt the butter, brown sugar, and heavy cream to create a delicious caramel sauce. Stir until well combined and simmering. Add the pecans to the sauce.
- Take 1/3 of the caramel sauce and spread it at the bottom of a bundt pan.
- Arrange half of the coated biscuits in the pan, then repeat the layers, finishing with the remaining caramel sauce on top.
- Bake for 40-45 minutes. If the top is browning too quickly, cover it lightly with tin foil. Pro tip: Place a baking sheet under the bundt pan to catch any potential caramel overflow.
- Allow the monkey bread to cool for 10-15 minutes, then invert it onto a plate.
