Description
This Easy Maple Pecan Monkey Bread is a sweet, sticky, and indulgent breakfast or dessert treat made with canned biscuits, chopped pecans, brown sugar, butter, and maple syrup. It’s quick to assemble and perfect for sharing.
Ingredients
- 2 (16.3 ounce) cans of refrigerated biscuit dough (like Pillsbury Grands)
- 1 cup chopped pecans
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter
- 3/4 cup packed brown sugar
- 1/4 cup pure maple syrup
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup bundt pan generously with nonstick cooking spray or butter.
- Sprinkle the chopped pecans evenly into the bottom of the prepared bundt pan.
- In a small bowl, mix the granulated sugar and cinnamon.
- Open the biscuit dough and cut each biscuit into four equal pieces.
- Roll each piece of dough in the cinnamon sugar mixture and place the coated pieces over the pecans in the bundt pan.
- In a small saucepan over medium heat, melt the butter, then stir in the brown sugar and maple syrup. Bring the mixture to a low simmer, stirring until smooth.
- Pour the maple mixture evenly over the biscuit pieces in the bundt pan.
- Bake for 35 to 40 minutes, or until the top is golden brown and the dough is cooked through.
- Remove from the oven and let cool in the pan for 10 minutes, then carefully invert onto a serving plate.
- Serve warm and enjoy!
Notes
- Use real maple syrup for the best flavor.
- You can toast the pecans beforehand for a deeper nutty taste.
- This dish is best served fresh but can be reheated gently in the microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 390
- Sugar: 24g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
