Caramel Pecan Monkey Bread

This simple caramel monkey bread starts with refrigerated biscuits that are tossed in cinnamon sugar and smothered in sticky brown sugar pecan caramel.

It’s ooey gooey, absolutely delicious, and easy to throw together for a holiday or any weekend morning.


– Biscuits – Cinnamon – Sugar – Butter – Heavy Whipping Cream

Preheat oven to 350 degrees F. Grease a bundt pan with non-stick cooking spray.


In a small bowl, mix together the sugar and cinnamon and set aside.


Open and separate the biscuit cans, then cut each biscuit into four pieces. Roll a handful of the cut biscuit pieces into the cinnamon and sugar mixture at a time.


In a medium saucepan, melt the butter over medium heat. Add the brown sugar, cream, and salt, and bring the mixture to a boil.


Let the butter mixture cool for a minute or so, then pour over the cinnamon sugar-coated biscuit pieces in the bowl and gently toss to coat.


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