Go Back
- 2 cans (16 oz each) refrigerated biscuit dough - 1 cup pecans, chopped - 1 cup brown sugar, packed - 1/2 cup unsalted butter, melted - 1 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - 1 teaspoon vanilla extract - A pinch of salt - Cooking spray or extra butter for greasing When I make caramel pecan monkey bread, I love using these simple ingredients. The refrigerated biscuit dough makes it easy and quick. The chopped pecans add a nice crunch. Brown sugar gives it a rich taste. The spices like cinnamon and nutmeg take it to the next level. For the best results, I suggest using high-quality ingredients. Opt for organic brown sugar for a deeper flavor. I prefer unsalted butter as it allows better control over the saltiness. As for the pecans, fresh ones give the best crunch. Look for whole nuts that you can chop at home. If you run out of some ingredients, here are a few swaps. Use walnuts instead of pecans for a different nutty flavor. You can replace brown sugar with white sugar, but the flavor will change. If you want a vegan option, try using coconut oil instead of butter. For the dough, you can use homemade biscuit dough if you prefer. {{ingredient_image_1}} First, gather your ingredients. You'll need two cans of refrigerated biscuit dough, one cup of chopped pecans, and one cup of packed brown sugar. Also, get half a cup of melted unsalted butter, one teaspoon of ground cinnamon, and a quarter teaspoon of nutmeg. Don’t forget one teaspoon of vanilla extract and a pinch of salt. Now, preheat your oven to 350°F (175°C). Grease a standard bundt pan using cooking spray or extra butter. This step is key to make sure your monkey bread comes out easily later. Next, mix the brown sugar, ground cinnamon, nutmeg, and a pinch of salt in a medium bowl. This mix will add great flavor. Open the cans of biscuit dough and cut each biscuit into four pieces. Roll each piece into a small ball. Now, coat each ball in the brown sugar mixture. This will give them a sweet crust. Begin layering the biscuit balls in the bundt pan. Sprinkle chopped pecans between each layer. This adds crunch and richness. In another bowl, mix the melted butter and vanilla extract. Pour this mixture over the layered dough and pecans in the pan. Finally, sprinkle any leftover brown sugar mix on top. Place the bundt pan in your preheated oven. Bake for 30 to 35 minutes. Look for a golden-brown color and make sure it is cooked through. When done, let it cool for about 10 minutes. Then, invert the pan onto a serving plate to release your delicious monkey bread. Serve warm and, if you like, drizzle it with extra caramel sauce for added sweetness. Enjoy every bite! To keep your monkey bread from sticking, grease your bundt pan well. Use cooking spray or unsalted butter. Make sure to coat every inch of the pan. This helps the dough release easily. If the dough does stick, use a thin knife around the edges. This will help loosen it. Patience is key when inverting the pan. Let it cool for about ten minutes first. For great flavor, use fresh spices. Ground cinnamon and nutmeg add warmth. Also, use high-quality vanilla extract. Mixing these flavors with the brown sugar creates a tasty blend. Make sure to sprinkle chopped pecans between dough layers. They give a nice crunch and nutty flavor. Drizzling extra caramel sauce on top adds sweetness and richness. Baking at 350°F (175°C) is perfect for even cooking. Set a timer for 30-35 minutes. Check for a golden-brown color on top. Insert a toothpick to check doneness; it should come out clean. If the top browns too fast, cover it with foil. This helps it bake evenly without burning. Remember, each oven varies, so check early if unsure. Pro Tips Use Fresh Ingredients: Make sure your biscuit dough is fresh for the best texture and flavor; check expiration dates before purchasing. Even Baking: Rotate the bundt pan halfway through baking to ensure even cooking, especially if your oven has hot spots. Let it Cool: Allow the monkey bread to cool for at least 10 minutes before inverting to prevent it from falling apart. Extra Caramel Drizzle: For a richer flavor, warm up some store-bought caramel sauce and drizzle it over the top just before serving. {{image_2}} You can make your caramel pecan monkey bread even more fun. Try adding mini chocolate chips for a sweet twist. You can also mix in some dried fruit like raisins or cranberries. These additions bring new tastes and textures to this classic dish. If you want a hint of citrus, add some orange zest to the sugar mix. This will brighten up the flavors and add a fresh note. To make this recipe gluten-free, use gluten-free biscuit dough. Many brands offer tasty options that work well in this recipe. For a vegan version, swap the butter for a plant-based spread. Use a vegan biscuit dough too. You can also replace brown sugar with coconut sugar for a low-glycemic option. Both modifications keep the dish delicious while fitting different diets. Mix in fresh fruit to add a juicy bite. Sliced bananas or apples work well here. You can also try adding a layer of creamy chocolate spread between the biscuit pieces. This makes the bread rich and decadent. If you love nuts, consider adding walnuts or almonds along with the pecans. These nuts add a crunchy texture and different flavors that complement the caramel. To keep your caramel pecan monkey bread fresh, store it in an airtight container. This helps maintain its soft texture. Make sure it cools completely before sealing. If you use foil or plastic wrap, it can stick to the bread. Try to avoid that for the best taste. Leftovers can last up to three days. Freezing is a great option if you want to save some monkey bread for later. Wrap it tightly in plastic wrap, then place it in a freezer bag. Remove as much air as possible to prevent freezer burn. It can stay frozen for up to two months. When you're ready to enjoy it, let it thaw in the fridge overnight. To reheat your monkey bread, preheat your oven to 350°F (175°C). Place the bread on a baking tray. Cover it with foil to keep it from drying out. Heat for about 10 to 15 minutes, or until warm. You can also use the microwave if you're short on time. Just warm it for 20 to 30 seconds, but be careful not to overheat it! Enjoy that gooey, sweet goodness again. Yes, you can make this bread ahead of time. Prepare the dough and layer it in the bundt pan. Cover it tightly with plastic wrap. You can keep it in the fridge for up to 24 hours. When ready to bake, remove it from the fridge. Let it sit for about 30 minutes to reach room temperature. Then, bake as usual for a warm treat. You will know it's done when the top is golden brown. A toothpick inserted into the bread should come out clean. The edges will also pull away slightly from the pan. Baking usually takes 30 to 35 minutes. If it looks puffy and smells sweet, it’s a good sign too! Yes, you can use homemade dough if you prefer. Just make sure your dough is soft and easy to work with. Roll the dough into small balls and coat them like you would with the biscuit dough. The flavor will change a bit, but it will still taste great! We’ve covered everything about making Caramel Pecan Monkey Bread. You learned the key ingredients and how to prepare them. I shared tips for assembling and baking. You also discovered tasty variations and how to store leftovers. Remember, the best monkey bread has flavor and a perfect bake. With practice, you can impress friends and family with this easy treat. Enjoy every bite!

Caramel Pecan Monkey Bread

A deliciously sticky and sweet monkey bread made with biscuit dough, caramel, and pecans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 2 cans refrigerated biscuit dough
  • 1 cup pecans, chopped
  • 1 cup brown sugar, packed
  • 1 2 unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1 4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 as needed cooking spray or extra butter for greasing

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Grease a standard bundt pan with cooking spray or butter to prevent sticking.
  • In a medium bowl, mix together the brown sugar, ground cinnamon, nutmeg, and a pinch of salt.
  • Open the cans of biscuit dough and cut each biscuit into quarters.
  • Roll each piece into a ball, then coat them in the brown sugar mixture.
  • Layer the biscuit pieces in the bundt pan, sprinkling chopped pecans between the layers as you go.
  • In a separate bowl, combine the melted butter and vanilla extract, then pour over the layered dough and pecans in the pan.
  • Sprinkle any remaining brown sugar mixture over the top of the butter and dough.
  • Bake in the preheated oven for 30-35 minutes, or until golden brown and cooked through.
  • Once done, allow to cool for about 10 minutes, then invert the pan onto a serving plate to release the monkey bread.

Notes

Serve warm, drizzled with extra caramel sauce if desired, and garnish with whole pecans scattered around the bread for a rustic look.
Keyword caramel, dessert, monkey bread, pecans