Pecan Monkey Bread
Amy Jo Bellis
Suggestion(s): I have also made half of the recipe and put it in a regular loaf pan. You just need to make sure it is not doughy in the middle and may require additional baking time.
In addition, I have put half of recipe into four mini loaf pans. When I do this, it does not take quite as long to cook.
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- 1/2 c
- 1 Tbsp
- ground cinnamon
- 2 can(s)
- (16.3 oz) refrigerated biscuits
- 1 c
- packed brown sugar
- 3/4 c
- butter, melted
- 2 c
- pecan halves
1Heat oven to 350°F.
2Spray a 12 cup fluted tube pan with cooking spray.
3In large zip lock back, mix sugar and cinnamon.
4Remove biscuits from cans. Cut each biscuit into fourths.
5Place cut biscuits into bag with cinamon and sugar mixture. Shake in bag to coat.
6Spread the halved pecans in the bottom of the fluted tube pan evenly.
7Arrange the biscuit pieces in the pan on top of the pecans.
8In a small bowl, mix brown sugar and butter.
9Pour over the biscuit pieces.
10Bake for 28 to 32 minutes or until golden brown or no longer doughy in the center.
11Cool in pan for 10 minutes.
12Turn pan upside down onto serving plate.
13Pull apart to serve. Serve warm.