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Cinnamon Pecan Monkey Bread

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Cinnamon pecan monkey bread is a gooey, sweet, pull-apart treat made with soft dough pieces coated in cinnamon sugar, layered with chopped pecans, and topped with a buttery brown sugar glaze. Baked in a bundt pan, it’s a crowd-pleasing dish for breakfast, brunch, or dessert.

Ingredients

  • 2 cans refrigerated biscuit dough (or equivalent homemade dough)
  • ¾ cup granulated sugar
  • 2 tsp ground cinnamon
  • ½ cup unsalted butter, melted
  • ¾ cup brown sugar
  • 1 tsp vanilla extract (optional)
  • ½ cup chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C) and generously grease a bundt or tube pan.
  2. Cut biscuit dough into quarters.
  3. In a bowl or zip-top bag, combine granulated sugar and cinnamon. Toss dough pieces in the mixture to coat.
  4. Layer the coated dough pieces in the prepared pan, sprinkling chopped pecans between layers.
  5. In a small bowl or saucepan, combine melted butter, brown sugar, and vanilla extract (if using). Stir until smooth.
  6. Pour the butter-sugar mixture evenly over the dough layers.
  7. Bake for 35–40 minutes, or until the top is golden brown and the center is cooked through.
  8. Let cool in the pan for 10 minutes, then carefully invert onto a serving plate.
  9. Serve warm and pull apart to enjoy.

Notes

  • Let the monkey bread cool for 10 minutes before inverting to help the glaze set.
  • Use homemade yeast dough for a bakery-style texture.
  • Try adding a cream cheese glaze or powdered sugar icing for extra sweetness.
  • Store in an airtight container to keep it moist.
  • Reheat in the microwave or a low oven to revive leftovers.

Nutrition

Find it online: https://thefamilycooking.com/cinnamon-pecan-monkey-bread/