Imagine pulling apart warm, gooey layers of cinnamon-sugar-coated biscuits, studded with sweet diced apples and crunchy pecans - this isn't just a recipe, it's a morning miracle! Our Apple Pecan Monkey Bread transforms ordinary biscuit dough into an extraordinary breakfast sensation that will have your family racing to the kitchen. Whether you're looking to impress weekend guests or create a show-stopping brunch centerpiece, this recipe promises to be your new go-to crowd-pleaser that's as fun to make as it is to devour.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cans refrigerated biscuit dough
- 2 cups diced apples
- 1/2 cup chopped pecans
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup melted butter
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your Apple Pecan Monkey Bread cooks evenly.
- Gather all your ingredients: 2 cans of refrigerated biscuit dough, 2 cups of diced apples, 1/2 cup of chopped pecans, 1 cup of brown sugar, 1 teaspoon of cinnamon, and 1/2 cup of melted butter.
- In a large mixing bowl, combine the brown sugar and cinnamon. Mix well to ensure that the cinnamon is evenly distributed throughout the brown sugar.
- Open the cans of refrigerated biscuit dough and cut each biscuit into quarters. This will help the dough pieces to absorb the flavors and cook evenly.
- Add the quartered biscuit pieces to the bowl with the brown sugar and cinnamon mixture. Toss the pieces gently until they are well coated with the sugar mixture.
- In a separate bowl, combine the diced apples and chopped pecans. Mix them together to ensure they are evenly distributed.
- Grease a bundt pan or a similar oven-safe dish with some of the melted butter to prevent the monkey bread from sticking.
- Layer half of the coated biscuit pieces in the bottom of the greased bundt pan.
- Evenly distribute the apple and pecan mixture over the first layer of biscuit pieces.
- Add the remaining biscuit pieces on top of the apple and pecan layer, spreading them out to cover the apples and pecans.
- Drizzle the remaining melted butter over the top of the biscuit layers, ensuring that all pieces are moistened.
- Place the bundt pan in the preheated oven and bake for about 30 minutes, or until the monkey bread is golden brown and cooked through.
- Once baked, remove the monkey bread from the oven and let it cool in the pan for about 10 minutes.
- Carefully invert the bundt pan onto a serving plate to release the monkey bread. It should come out easily if the pan was greased properly.
- Allow the monkey bread to cool slightly before serving. It can be enjoyed warm or at room temperature.
- For an extra touch, you can drizzle a simple glaze made from powdered sugar and milk over the top before serving, if desired.
Tips
- Use cold refrigerated biscuit dough for the best texture and easier cutting
- Make sure to thoroughly coat each biscuit piece in the cinnamon-sugar mixture for maximum flavor
- Don't skip greasing the bundt pan - this ensures easy removal and prevents sticking
- Let the monkey bread rest for 10 minutes after baking to help it set and make serving easier
- For extra decadence, add a cream cheese glaze or vanilla icing drizzle on top
- This recipe is best served warm, so time your baking to coincide with serving time
- Store leftovers in an airtight container and reheat briefly in the oven to restore that fresh-baked texture
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 5g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 35mg
