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Easy Maple Pecan Monkey Bread Recipe

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3.9 from 4 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 12 servings

Description

This Easy Maple Pecan Monkey Bread is a delightful, pull-apart treat made with flaky biscuit dough coated in cinnamon sugar, layered with crunchy pecans, and drizzled with a rich maple-brown sugar glaze. Perfect for a cozy breakfast or brunch, this sweet bread offers a perfect balance of buttery, nutty, and maple flavors baked to golden perfection.

Ingredients

Coating

  • ½ cup granulated sugar
  • 1 teaspoon cinnamon

Bread

  • 2 cans (16.3 ounces each) refrigerated canned biscuit dough (such as Pillsbury Grands refrigerated buttermilk biscuits)
  • ½ cup chopped pecans

Syrup

  • 1 cup firmly packed brown sugar
  • ¾ cup butter, melted
  • 1 tablespoon pure maple syrup

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Generously coat a 12-cup Bundt pan with nonstick cooking spray to ensure the monkey bread won’t stick.
  2. Mix cinnamon sugar: In a large gallon-size plastic storage bag, combine the granulated sugar and cinnamon. This will be used for coating the biscuit pieces.
  3. Prepare biscuit pieces: Remove the biscuit dough from the cans and separate into 16 individual biscuits. Using a sharp knife, cut each biscuit into quarters to create smaller pieces for easier layering and even cooking.
  4. Coat biscuit pieces: Place 4 biscuit pieces into the plastic bag with the cinnamon sugar mixture, seal the bag, and shake well to coat all pieces evenly. Arrange these coated pieces in the prepared Bundt pan. Repeat this process with the remaining biscuit pieces, layering them in the pan and sprinkling chopped pecans over each layer for added crunch and flavor.
  5. Prepare maple syrup mixture: In a small bowl, whisk together the melted butter, brown sugar, and pure maple syrup until fully combined and smooth.
  6. Apply syrup and bake: Evenly spoon the maple syrup mixture over the layered biscuit pieces in the Bundt pan. Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the bread is golden brown and cooked through.
  7. Cool and serve: Once baked, allow the monkey bread to cool in the pan for about 10 minutes. Carefully invert the Bundt pan onto a serving plate so the bread can easily be removed. Serve warm, allowing guests to pull apart the sticky, sweet pieces.

Notes

  • For best results, use refrigerated biscuit dough like Pillsbury Grands for a tender texture.
  • Ensure even coating of cinnamon sugar for balanced sweetness and flavor.
  • Let the bread rest briefly after baking to help the syrup set and avoid burns when serving.
  • Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Reheat individual pieces in the microwave for about 10-15 seconds for a soft, warm treat.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/easy-maple-pecan-monkey-bread-recipe/