Maple Pecan Monkey Bread
This easy maple pecan monkey bread is perfect for fall! This maple pull apart bread begins with pre-made biscuit dough that is rolled in cinnamon sugar and 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!
Servings: 10 people
Ingredients
- 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
Instructions
- 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.
- Enjoy!