Why You’ll Love This Recipe

Caramel Apple Pecan Monkey Bread is the epitome of fall flavors in a single dish. The combination of caramel, apples, and pecans makes each bite a sweet, warm, and crunchy delight. The dough soaks up the cinnamon-sugar coating and caramel sauce as it bakes, creating a soft, pull-apart texture that’s both gooey and satisfying. The best part? It’s super easy to make, and the aroma of it baking is enough to make anyone’s mouth water. Whether you’re serving it at a family gathering or enjoying it on a lazy weekend morning, this monkey bread will quickly become a favorite.

Ingredients

For the dough:

2 cans refrigerated biscuit dough (8 biscuits per can)
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon ground cinnamon

For the filling:

1 large apple (such as Granny Smith or Honeycrisp), peeled, cored, and chopped into small pieces
1/2 cup chopped pecans

For the caramel sauce:

1/2 cup unsalted butter
1/2 cup packed brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preparing the dough:

Preheat your oven to 350°F (175°C). Grease a bundt pan or a 9-inch round cake pan with non-stick spray or butter.
In a small bowl, mix the granulated sugar and cinnamon together.
Cut each biscuit into quarters and roll each quarter into the cinnamon-sugar mixture, coating them evenly.
Layer the coated dough pieces in the prepared bundt pan, alternating with chopped apples and pecans. Continue layering until all the dough, apples, and pecans are used up.

Making the caramel sauce:

In a small saucepan, melt the butter over medium heat.
Add the brown sugar, heavy cream, vanilla extract, and salt. Stir to combine.
Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly, until the caramel thickens slightly.
Pour the caramel sauce evenly over the layered dough in the pan.

Baking the monkey bread:

Bake the monkey bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread is cooked through. You can check the center with a toothpick to make sure it comes out clean.
Let the bread cool in the pan for about 10 minutes, then carefully invert the pan onto a plate to release the monkey bread.

Servings and Timing

Servings: 8-10
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Use different fruits: You can swap out apples for pears, peaches, or even berries to suit your preferences or the season.
Add spices: Add a pinch of ground ginger or cloves to the cinnamon-sugar mixture for a spicier kick.
Make it dairy-free: Substitute dairy butter with coconut oil and use coconut cream in the caramel sauce to make the recipe dairy-free.
Swap the nuts: If you’re not a fan of pecans, feel free to use walnuts, almonds, or even macadamia nuts for added crunch.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Reheating: To reheat, simply place the monkey bread in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for about 10 minutes until warm.

FAQs

1. Can I make this monkey bread ahead of time?

Yes, you can prepare the dough and layer it in the pan the night before, then cover and refrigerate it overnight. The next morning, pour the caramel sauce over it and bake as directed.

2. Can I use homemade biscuit dough?

Yes, you can use homemade biscuit dough instead of store-bought. Just make sure to cut it into small pieces to create the pull-apart layers.

3. Can I make this recipe in a different pan?

Yes, you can use a 9-inch round cake pan, a loaf pan, or even a muffin tin to make individual monkey bread servings. Just adjust the baking time accordingly.

4. How do I prevent the caramel from burning?

Make sure to stir the caramel sauce constantly while it’s simmering and only cook it for 2-3 minutes to prevent it from burning. It should thicken slightly but not become too thick.

5. Can I make this recipe without nuts?

Yes, you can omit the nuts entirely, or substitute them with chocolate chips or dried fruit for a different texture and flavor.

6. Can I freeze monkey bread?

Yes, you can freeze the monkey bread. Allow it to cool completely, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2-3 months. To reheat, bake at 350°F (175°C) for 15-20 minutes.

7. What should I serve with monkey bread?

This dessert is perfect on its own, but you can serve it with a side of vanilla ice cream, whipped cream, or even a drizzle of extra caramel sauce for added indulgence.

8. Can I make it without apples?

Yes, you can make this monkey bread with other fruits like pears, peaches, or berries. Just make sure to chop them into small pieces and layer them between the dough.

9. How do I make sure the bread cooks evenly?

Ensure that the dough is layered evenly and not packed too tightly in the pan. This will help the heat distribute properly while baking.

10. Can I add chocolate to this monkey bread?

Yes! You can add chocolate chips or chunks to the dough layers or sprinkle them on top for a decadent twist.

Conclusion

Caramel Apple Pecan Monkey Bread is the perfect combination of sweet, savory, and gooey goodness in every pull-apart bite. With layers of cinnamon-sugar dough, tart apples, crunchy pecans, and a rich caramel sauce, this dessert is impossible to resist. It’s perfect for any occasion, from breakfast to dessert, and will surely become a family favorite. Whether you’re baking for a special event or simply indulging in a cozy treat at home, this monkey bread will never disappoint!

Caramel Apple Pecan Monkey Bread

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Caramel Apple Pecan Monkey Bread is a warm, gooey dessert made with layers of cinnamon-sugar dough, caramelized apples, pecans, and a rich caramel sauce, offering the perfect balance of sweet and savory in every pull-apart bite.

Author: Laura
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preparing the dough: Preheat your oven to 350°F (175°C). Grease a bundt pan or a 9-inch round cake pan with non-stick spray or butter. In a small bowl, mix the granulated sugar and cinnamon together. Cut each biscuit into quarters and roll each quarter into the cinnamon-sugar mixture, coating them evenly. Layer the coated dough pieces in the prepared bundt pan, alternating with chopped apples and pecans. Continue layering until all the dough, apples, and pecans are used up.

Making the caramel sauce: In a small saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, vanilla extract, and salt. Stir to combine. Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly, until the caramel thickens slightly. Pour the caramel sauce evenly over the layered dough in the pan.
Baking the monkey bread: Bake the monkey bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread is cooked through. You can check the center with a toothpick to make sure it comes out clean. Let the bread cool in the pan for about 10 minutes, then carefully invert the pan onto a plate to release the monkey bread.

Notes

For extra crunch, sprinkle chopped pecans or walnuts over the apple filling before baking.
For a twist, you can substitute apples with pears, peaches, or even berries.
For a richer dessert, drizzle the monkey bread with caramel sauce after baking.
To make this dairy-free, substitute with coconut oil and coconut cream for the caramel sauce.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 25g
Sodium: 150mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg