Maple Pecan Monkey Bread
Pre-made biscuit dough is rolled in cinnamon sugar, then baked in a maple pecan caramel sauce that is to die for! This homemade monkey bread recipe makes the best fall breakfast, or even Thanksgiving brunch!
Prep Time20 mins
Cook Time30 mins
Total Time1 hr 2 mins
- 1 cup pecans roughly chopped
- 2 cans pre-made biscuit dough
- 1/2 cup sugar
- 1 Tbsp ground cinnamon
- 1/2 cup butter
- 1 1/4 cup brown sugar
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 2 Tbsp heavy cream or half & half
Preheat oven to 350 degrees, and grease a bundt cake pan.
Sprinkle 1/2 cup of pecans into the bottom of the bundt pan. Set aside.
Cut each biscuit into fourths, and roll each piece into a ball.
Mix sugar and cinnamon together. Roll each dough ball in the cinnamon sugar mixture, and place inside the bundt pan.
Sprinkle the remaining 1/2 cup of pecans over the dough. Set aside.
In a medium saucepan over med-low heat, melt butter, brown sugar, vanilla extract, and maple syrup together, stirring occasionally.
Once everything is combined, bring the mixture to a boil over med-low heat, stirring constantly. Remove from the heat, and whisk in heavy cream or half and half. Allow the sauce to sit for a couple of minutes, then pour the mixture over the dough.
Bake for 25 minutes, then cover with foil (this keeps the bread from browning too much), and bake for 5-6 more minutes.
Allow the monkey bread to cool for about 10 minutes. Then, turn upside down onto a plate. Serve warm, and if desired, sprinkle more chopped pecans on top.
Calories: 567kcal | Carbohydrates: 79g | Protein: 5g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 801mg | Potassium: 270mg | Fiber: 2g | Sugar: 41g | Vitamin A: 250IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 3mg