Salted Caramel Pecan Monkey Bread
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Salted caramel and pecans are added to this easy Monkey Bread Recipe, made with canned biscuits. This decadent, melt-in-your-mouth recipe is perfect for weekend or holiday brunch or breakfast!
OMG OMG OMG… that’s all I could say about this dish when I posted it fresh out of the oven on my Instagram story last week!
Not much leaves me speechless, but this bundt pan of deliciousness sure did!
It’s salty caramel pecan goodness in the form of a super easy monkey bread recipe!
If you’re a sweets lover, you have to make this dish for Christmas breakfast, or breakfast tomorrow, or breakfast everyday! It’s just that dang good! 😉
I immediately group text my family a picture after making this dish with only the words CHRISTMAS BREAKFAST in all caps, the unanimous response was, “YES PLEASE!”
Salted Caramel Monkey Bread Recipe Ingredients
- 1 ½ cups granulated sugar (divided)
- 6 tbsp butter
- ½ cup heavy cream
- 1 tsp sea salt
- 1 cup chopped pecans
- 2 cans (16.3 oz) refrigerated biscuits
- 1 tsp ground cinnamon
Salted Caramel Monkey Bread Recipe Instructions
Preheat the oven to 350°F.
Heat 1 cup granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon until it turns into an amber-colored liquid.
Once the sugar is completely melted, stir the butter into the caramel until it is completely melted, about 2-3 minutes. Slowly, drizzle in ½ cup of heavy cream while stirring constantly. Allow the mixture to boil for 1 minute. Remove from the heat and stir in the salt.
Spray a bundt pan with cooking spray. Pour half of the caramel sauce into the bundt pan, then top with the chopped pecans.
Slice the biscuits into cubes, in a large ziplock bag, toss the biscuit pieces with the remaining ½ cup granulated sugar and cinnamon. Add the biscuits to the bundt pan.
Pour the remaining half of the caramel syrup over the biscuits.
Place in the oven for 40-50 minutes. Remove from the oven.
Let cool 5-10 minutes. Place a large plate or serving platter over the bundt pan and flip over to remove the monkey bread from the pan.
Voila, the most decadently delicious breakfast awaits you!
Slice diagonally and serve!
Do you have a holiday breakfast tradition you love sharing with your family every year?
Comment below and let me know!
Right now, it’s all adults at our family Christmas, so we love to make a Mimosa Bar to go with our breakfast in the morning.
Nothing says, happy holidays, much like a decadent salted caramel monkey bread recipe + champagne topped with fresh squeezed OJ!
Salted Caramel Pecan Monkey Bread
Ingredients
- 1 ½ cups granulated sugar, divided
- 6 tbsp butter
- ½ cup heavy cream
- 1 tsp sea salt
- 1 cup pecans, chopped
- 2 16.3 oz cans refrigerated biscuits
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F.
- Heat 1 cup granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon until it turns into an amber-colored liquid.
- Once the sugar is completely melted, stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Slowly, drizzle in ½ cup of heavy cream while stirring constantly.
- Allow the mixture to boil for 1 minute. Remove from the heat and stir in the salt.
- Spray a bundt pan with cooking spray.
- Pour half of the caramel sauce into the bundt pan, then top with the chopped pecans.
- Slice the biscuits into cubes, in a large ziplock bag, toss the biscuit pieces with the remaining ½ cup granulated sugar and cinnamon.
- Add the cinnamon sugar biscuits to the bundt pan.
- Pour the remaining half of the caramel syrup over the biscuits.
- Place in the oven for 40-50 minutes.
- Remove from the oven and let cool 5-10 minutes.
- Place a large plate or serving platter over the bundt pan and flip over to remove the monkey bread from the pan.
- Slice diagonally and serve.
Nutrition Facts
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15 Comments on “Salted Caramel Pecan Monkey Bread”
I just tried this recipe and it came out extremely salty. I used the correct amount of salt but I noticed in your ingredient photo there are two sticks of butter but the recipe only calls for 6 tbls (less than 1 stick). Is 6 tbls the correct amount of butter or any other ideas why it came out so salty?
Hi Ashley, I’m not sure what happened. Six tablespoons is the correct amount of butter. The recipe only calls for 1 teaspoon salt and it makes a large amount of monkey bread, so I’m not sure what happened.
I’ve followed this recipe to a T and made it dozens of times and have never had this issue.
have you ever made this the night before and then baked the next morning? I’m trying to save time to make christmas morning a breeze.
I haven’t, but I’m sure if you covered it and placed it in the fridge, then baked it in the morning, it should work just fine! Merry Christmas!
excellent. i’ll let you know how it goes. Merry Christmas to you too.
Is there a certain type of canned biscuit that works best?
Hi Joe, I use Grands flakey layers biscuits!
Is there a way to keep the caramel from getting hard after it’s cooled down?
Hi Annie, you can reheat the monkey bread to soften the caramel again once it’s cooled down. I’ve heard people adding lemon juice to the caramel while you’re making it to keep it from hardening, you could try this method also.
This looks amazing! If I make it the night before, should I leave it in the pan until serving and then turn it out on a plate?
Thanks so much Michelle! If you’re preparing it the night before, I would recommend leaving it in the pan, then heating it up before serving so that when you turn it out onto the plate, all of the melty caramel deliciousness will pour right out over the monkey bread!
Just made this for a family. And WOW!! I wish I’d made two!! Absolutely delicious!!!
Thanks so much Diana! I’m so glad the family enjoyed it! 🙂
You heat the sugar all by itself at the start???
Yes! This is what’s used to make the caramel!