Why You’ll Love Easy Maple Pecan Monkey Bread Recipe
• Quick and easy to make with pantry‑friendly ingredients
• Sweet, gooey texture with rich maple and butter flavor
• Perfect for brunch, holidays, or weekend breakfast gatherings
• Pull‑apart style makes it fun to serve and enjoy
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 ounce) refrigerated canned biscuit dough
½ cup chopped pecans
1 cup firmly packed brown sugar
¾ cup butter, melted
1 tablespoon pure maple syrup
Directions
Preheat your oven to 350°F (175°C) and generously coat a 12‑cup Bundt pan with nonstick cooking spray.
In a large resealable bag, combine the granulated sugar and cinnamon.
Remove the biscuit dough from the cans and cut each of the 16 biscuits into quarters.
Working in batches, place a few biscuit pieces into the cinnamon‑sugar bag and shake until well coated. Arrange the coated pieces in the prepared Bundt pan, sprinkling chopped pecans over the layers as you go.
In a small bowl, whisk together the melted butter, brown sugar, and pure maple syrup. Spoon this mixture evenly over the layered biscuit pieces.
Bake for 25–30 minutes, or until the bread is golden and cooked through. Allow it to cool in the pan for about 10 minutes.
To serve, place a large plate over the Bundt pan and carefully invert the bread onto the plate so the sticky maple glaze drips down the sides.
Servings and timing
Serves: 12 servings
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
• Nut swap: Use walnuts or cashews instead of pecans.
• Spice twist: Add pumpkin pie spice or apple pie spice to the cinnamon sugar for seasonal flavor.
• Add‑ins: Stir in raisins, dried cherries, or mini chocolate chips between layers for extra texture and sweetness.
Storage/Reheating
Cover leftover monkey bread and store at room temperature for up to 24 hours. For longer storage, refrigerate for up to a week. Warm leftovers briefly in the microwave before serving to soften the glaze.
FAQs
What is monkey bread?
Monkey bread is a sweet, pull‑apart bread made from bite‑sized pieces of dough coated in sugar and spices then baked together with a sticky glaze.
Can I use homemade dough instead of canned biscuits?
Yes — homemade biscuit or roll dough can be substituted if you prefer, though canned biscuits make the recipe quicker.
Do I have to flip the bread after baking?
Yes, inverting the bread onto a plate helps distribute the maple glaze and makes it easy to pull apart and serve.
Can this bread be made ahead?
You can assemble it in advance, cover, and refrigerate before adding the glaze, then bake when ready.
What pan should I use?
A 12‑cup Bundt pan works best for even baking and a nice presentation, but a tube pan can be used too.
Is pure maple syrup necessary?
Pure maple syrup gives the best flavor; pancake syrup can be used but will be sweeter with less maple depth.
Can I freeze monkey bread?
Yes — after baking, wrap tightly and freeze for up to 2–3 months. Thaw overnight in the fridge and warm before serving.
How do I keep it from sticking to the pan?
Generously spray the Bundt pan with nonstick spray and make sure the biscuit pieces are well coated.
Can I make this without nuts?
Yes — omit the pecans if you prefer a nut‑free version.
What’s the best way to serve it?
Serve warm right after baking so the maple glaze is sticky and gooey.
Conclusion
Easy Maple Pecan Monkey Bread is a delightful treat that brings warm maple and cinnamon flavors together in a sweet, pull‑apart bread. With its simple process and crowd‑pleasing results, it’s ideal for brunch, holidays, or anytime you crave something indulgent but effortless. Make it your own with different nuts, spices, or add‑ins, and enjoy every sticky, gooey bite.
