Pecan Pie Monkey Bread
Quick Pecan Pie Monkey Bread. The BEST pecan praline sweet bread for an easy Christmas morning breakfast tradition with homemade caramel sauce.
Servings 12 people
- 2 package (16.3 ounces each) Pillsbury Grands Flaky Layers biscuits
- 1 cup sugar
- 1/4 cup butter , melted
- 1/2 tablespoon cinnamon - optional
- 1 cup pecans , chopped
- 6 tablespoons unsalted butter
- 1 cup packed brown sugar
- 6 tablespoons heavy whipping cream
In a small saucepan, combine brown sugar, heavy whipping cream and butter over medium heat. Allow mixture to melt and slightly come to boil for a few seconds then stir well to dissolve mixture and remove from stove top; set aside.
Grease a 15 cup bundt cake pan and preheat oven to 350 degrees F.
In a small bowl, mix cinnamon and sugar. Open biscuit can and cut each circle biscuit into fourths. Repeat until done. Dunk each piece into melted butter and cover with cinnamon and sugar then place evenly into bundt cake pan.
After one can of dough has been prepared, sprinkle 1/2 cup chopped pecans and 1/3 caramel mixture over the top. Repeat cutting the biscuits and preparing them the same way.
Once done, sprinkle remaining pecans and caramel sauce over top.
Bake in oven for 30-35 minutes. Turn upside down over serving plate and serve warm.
Calories: 319kcal | Carbohydrates: 40g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 43mg | Potassium: 74mg | Fiber: 1g | Sugar: 35g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg