Pecan Monkey Bread
This easy pecan monkey bread is warm, gooey, and perfect for sharing. Cinnamon-sugar biscuit bites bake in a buttery brown sugar sauce with crunchy pecans, then get finished with an optional simple glaze. One of the coziest breakfast baked goods and the ultimate breakfast sweets treat for weekends or brunch.
Equipment
- 1 bundt pan
Ingredients
For Monkey Bread
- 2 cans refrigerated biscuit dough
- 1/2 cup granulated sugar
- 1 Tbsp cinnamon
- 3/4 cup brown sugar packed
- 1/2 cup unsalted butter melted
- 1 tsp vanilla
- 3/4 cup chopped pecans
For Glaze
- 3/4 cup powdered sugar
- 1-2 Tbsp milk
- 1/2 tsp vanilla
Instructions
- Preheat the oven to 350°F.
- Prep the dough: Cut each biscuit into smaller pieces. I went with about 6 pieces per biscuit. Place the pieces in a large zip-top bag or a big bowl.
- Stir together the granulated sugar and cinnamon, then shake or toss until all the biscuit pieces are evenly coated.
- Grease a 10- to 12-cup bundt pan thoroughly so the bread releases easily.
- Layer it: Arrange some of the coated biscuit pieces in the bundt pan in one layer. Sprinkle some of the chopped pecans. Keep layering the remaining biscuit pieces and pecans until your pan is full.
- Mix the sauce: In a small bowl, whisk together the melted butter, brown sugar, and vanilla until smooth. Pour the sauce evenly over the layered biscuit pieces, making sure it seeps through. I gave my pan a gentle tap on the table to ensure the sauce sunk down a bit. It looks like it won’t all sink in, but it really does in the end!
- Bake at 350°F for 30–35 minutes, or until the top is golden and you see the sauce bubbling between pieces. If the top browns too quickly, tent with foil for the last 5–10 minutes.
- Let the bundt pan rest for about 10 minutes, then invert gently onto a serving plate.
- If using the glaze, whisk powdered sugar, milk, and vanilla until smooth and drizzle over the warm bread.
- Serve warm with coffee.