Caramel Pecan Sticky Bun Monkey Bread

• 1 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1 cup pecan halves
• 1 can (16 ounces) refrigerated biscuits
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter, cubed

Steps

1. 1 Preheat oven to 350°F. Grease a bundt pan generously.
2. 2 In a bowl, mix 1 cup brown sugar, melted butter, and cinnamon. Stir in pecans.
3. 3 Separate biscuits into halves and dip each piece into the brown sugar mixture. Arrange in the prepared pan.
4. 4 In a small saucepan, melt the cubed butter. Stir in 1/2 cup granulated sugar and 1/2 cup brown sugar until smooth.
5. 5 Pour the caramel mixture over the biscuits.
6. 6 Bake for 30 minutes or until golden brown. Let cool for 5 minutes.
7. 7 Invert onto a serving plate and serve warm.

Equipment

• Bundt pan
• Mixing bowls
• Saucepan

Variations

• Add a drizzle of cream cheese icing after inverting.
• Include a handful of raisins for added texture.

Substitutions

• Use almond extract in the caramel for a nutty twist.
• Substitute pecans with walnuts if preferred.

Pairings

• Serve alongside a fruit salad.
• Perfect with a warm latte.

Nutrition

Tips

• For extra gooey goodness, let it rest for 10 minutes before inverting.
• Top with a scoop of vanilla ice cream for a decadent treat.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a microwave for 15 seconds.

Freezing: Freeze uncooked monkey bread for up to 1 month. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a hot cup of coffee for the ultimate treat.

FAQ