I can think of nothing more delicious than a warm pecan sticky roll to go alongside my morning coffee. The problem is, I'm not coordinated enough in the AM to pull that off. Instead, I make this super easy pecan caramel monkey bread to satisfy my hankering for a warm and gooey treat. This recipe can even be assembled the night before, covered and refrigerated, then baked off in the morning while you have your first sip of joe—true morning bliss.
Pecan Caramel Monkey Bread
The perfect sweet complement to my morning coffee!
- refrigerated large/jumbo size biscuit dough: 2 cans
- caramel candies: 1 cup
- unsalted butter: 2 tablespoons
- salt: ¼ teaspoon
- milk: ½ cup
- pecans: 1 cup
Step 1: Preheat oven to 350 degrees. Grease a 9-inch springform pan, wrap the outside of the pan in foil, and set it onto a baking sheet. (This will prevent drips.)
Step 2: Separate each biscuit and cut them into quarters.
Step 3: Coarsely chop caramels and pecans.
Step 4: In a small saucepan set over medium heat combine caramels, milk, butter, and salt. Whisk periodically until caramel melts and mixture resembles a sauce. Bring to a boil and continue to boil, stirring constantly for about 3 minutes until sauce thickens slightly. Turn off the heat and stir in 3/4 cup pecans.
Step 5: Arrange half of the biscuit pieces at the bottom of the prepared springform pan. Pour half of the pecan caramel sauce over the biscuits. Top with remaining biscuits and remaining pecan caramel sauce. Sprinkle top with remaining 1/4 pecans.
Step 6: Place springform pan onto a rimmed baking sheet (to catch any drips and make removing pan from the oven easier). Bake monkey bread for 30--35 minutes or until top is golden brown and biscuits are cooked through. Allow bread to cool for 5 minutes, then run a sharp knife around the edge of the bread before un-molding.
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