Biscuit Monkey Bread
A sweet, sticky monkey bread with pecans, cinnamon, and brown sugar, perfect for sharing at breakfast or brunch with friends and family.
Ingredients
Instructions
- Sprinkle the chopped pecans in the bottom of a well-greased Bundt pan.
- Combine the sugar and cinnamon and set aside.
- Cut the biscuits into quarters.
- Roll the biscuit quarters in the cinnamon sugar mixture.
- Layer the coated biscuit pieces in the Bundt pan on top of the pecans.
- Combine the brown sugar and melted margarine or butter.
- Pour the brown sugar mixture over the layered biscuits in the pan.
- Bake at 350°F (175°C) for 30 to 40 minutes.
- Cool for about 10 minutes and then turn out onto a serving plate.
Tips & Substitutions
For an extra flavor boost, consider adding a dash of vanilla extract to the melted margarine or butter. If you're out of pecans, walnuts or almonds make great substitutes. You can also use flaky biscuits for a lighter texture. Ensure the Bundt pan is well-greased to prevent sticking. For a festive touch, try adding a sprinkle of nutmeg to the cinnamon sugar mixture.
Serving Suggestions
Biscuit Monkey Bread is delightful on its own, but you can serve it with a drizzle of caramel sauce or a dusting of powdered sugar for an extra treat. Pair it with a side of fresh fruit or a light yogurt to balance the sweetness. This dish also pairs beautifully with Grandma Brugger'S Pretzel Salad for a fun brunch spread.
Storage & Reheating
Store any leftover Biscuit Monkey Bread in an airtight container at room temperature for up to two days. To reheat, simply place individual pieces in the microwave for about 15-20 seconds or warm in a preheated oven at 350°F (175°C) for 5-10 minutes until heated through. This will help retain the soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Biscuit Monkey Bread contains roughly 1055 calories, with 11g protein, 88g carbohydrates, and 75g fat. It is an excellent source of calcium (24% of the Daily Value) and protein (22% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 704mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen biscuits instead of canned?
Yes, you can use frozen biscuits, but make sure to thaw them completely before cutting and coating them. This way, they will bake evenly and maintain a soft texture. Adjust the baking time as needed if they are still slightly frozen.
How do I know when the monkey bread is done baking?
The monkey bread is done when it is golden brown on top and a toothpick inserted in the center comes out clean. Additionally, the edges should pull away slightly from the sides of the pan. Keep an eye on it towards the end of the baking time to prevent overcooking.
Can I make this recipe ahead of time?
Yes, you can prepare the layers of biscuits and pecans in advance and cover the Bundt pan with plastic wrap. Refrigerate overnight, then let it sit at room temperature for about 30 minutes before baking. This makes it a convenient option for brunch gatherings or holiday breakfasts.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).