Description
A sweet, sticky pull-apart bread with caramel and pecans, perfect for brunch or dessert.
Ingredients
Scale
- 6 tablespoons unsalted butter, cut into pieces
- ¾ cup light brown sugar
- 3 tablespoons honey
- 3 tablespoons heavy cream
- 2 tablespoons water
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
- ¾ cup granulated sugar
- ¾ teaspoon ground cinnamon
- Two 16-oz tubes of canned biscuits, 8 biscuits in each
Instructions
- Preheat oven to 350°F.
- Add butter and brown sugar to a small saucepan over medium heat. Whisk frequently until butter melts and sugar dissolves.
- Remove from heat and whisk in honey, heavy cream, water, salt, and vanilla. Stir in pecans and set aside.
- In a large zip-top bag, combine sugar and cinnamon. Cut each biscuit into four pieces and add to the bag. Shake gently to coat.
- Grease a bundt pan. Pour half the caramel mixture into the pan. Add half the biscuit pieces. Pour remaining caramel over biscuits, then top with remaining biscuits.
- Bake for 30-35 minutes until golden and cooked through. Cool 10 minutes, then invert onto a plate. Serve warm.
Notes
- Use a 12-cup bundt pan for best results.
- Discard leftover cinnamon sugar after coating biscuits.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: caramel pecan monkey bread, holiday breakfast, Christmas brunch, easy dessert