Monkey Bread with Brown Sugar Pecans
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 75 min · vegetarian
503 cal
7g protein
58g carbs
27g fat
per serving · estimated
Ingredients
- 1 can (16 oz) refrigerated buttermilk biscuit dough
- 1/4 cup granulated sugar
- 3/4 tsp ground cinnamon
- 2 3/4 tbsp unsalted butter
- 1/4 cup light brown sugar
- 1/4 cup pecan halves, chopped
- 1/4 tsp kosher salt
- 1/4 tsp vanilla extract
Method (tap to check — screen stays awake)
- Heat the oven to 350F and butter an 8-inch round cake pan or a 9x5 loaf tin.
- Toss the granulated sugar with the cinnamon in a bowl. Cut each biscuit into quarters and roll the pieces through the cinnamon sugar until coated.
- Scatter half the pecans in the pan, pile the dough pieces in loosely, and scatter the rest of the pecans over the top.
- Melt the butter with the brown sugar and salt in a small pan over medium, stirring 2 minutes until the sugar dissolves. Off the heat, stir in the vanilla.
- Pour the caramel evenly over the dough, making sure some runs down the sides.
- Bake 35 to 40 minutes until the top is deep brown and the center of the loaf registers 190F on an instant-read thermometer; the middle pieces are the ones that stay doughy, so check there.
- Cool 10 minutes, then invert onto a plate and scrape any caramel left in the pan over the top. Pull apart while warm.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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