Indulge in a gooey, buttery Salted Caramel Pecan Monkey Bread made with canned biscuits. This easy, crowd-pleasing recipe delivers warm caramel, crunchy pecans, and soft pull-apart biscuits—perfect for holiday mornings, weekend brunch, or any time you want an impressive yet simple sweet treat.
Bring salted caramel goodness to brunch!
I couldn’t wait to share this one—fresh from the oven it smells like comfort and celebration. This Salted Caramel Pecan Monkey Bread is effortless to assemble and melts in your mouth with every pull. Using canned refrigerated biscuits makes the process quick while still delivering an indulgent, bakery-style result.
Serve it for a festive holiday breakfast, a weekend brunch with friends, or whenever you want a sweet centerpiece that everyone can tear into. The combination of homemade caramel, a hint of sea salt, and toasty pecans elevates an otherwise simple pull-apart bread into something special.
Ingredients
- 1 ½ cups granulated sugar, divided
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon sea salt
- 1 cup pecans, chopped
- Two 16.3-ounce cans refrigerated biscuits (about 32 biscuits)
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Make the caramel: In a medium saucepan over medium heat, melt 1 cup of the granulated sugar, stirring constantly with a wooden spoon. Continue stirring until the sugar melts completely and turns an amber-golden color. Watch carefully—sugar can burn quickly.
- Remove the pan briefly from the heat and stir in the butter until fully melted, about 2–3 minutes. Return to low heat if needed.
- Slowly drizzle in ½ cup heavy cream while stirring constantly. Allow the mixture to come to a gentle boil and simmer for 1 minute to combine. Remove from heat and stir in 1 teaspoon sea salt. This creates a rich salted caramel sauce.
- Prepare the bundt pan by spraying it generously with nonstick cooking spray. Pour half of the warm caramel into the bottom of the bundt pan, spreading it evenly, then scatter the chopped pecans over the caramel layer.
- Prepare the biscuits: Cut each refrigerated biscuit into quarters. In a large resealable plastic bag, combine the remaining ½ cup granulated sugar with 1 teaspoon ground cinnamon, add the biscuit pieces, seal, and shake until the pieces are well coated with the cinnamon sugar.
- Layer the cinnamon-sugar biscuit pieces evenly into the bundt pan over the pecans and caramel. Once the pan is filled, pour the remaining caramel evenly over the biscuit pieces, allowing it to drizzle down through the gaps.
- Bake for 40–50 minutes, until the top is golden and cooked through. Oven times vary; if the center still seems underbaked, give it a few extra minutes. If the top browns too quickly, tent lightly with foil.
- Remove the bundt pan from the oven and let the monkey bread cool for 5–10 minutes. This brief resting time lets the caramel set slightly and makes unmolding easier.
- To unmold: Place a large serving plate or platter over the bundt pan, then carefully invert the pan and plate together. Gently lift the pan off—any caramel that remains in the pan can be spooned over the top. Slice the monkey bread like a pie and serve warm.
Tips, Storage & Variations
Caramel safety: When making caramel, avoid splashing and keep children away from the stove. Use a heavy-bottomed pan and stir consistently to prevent burning.
Serving suggestions: Serve slices warm on a platter, and consider a scoop of vanilla ice cream or a dollop of whipped cream on the side for an extra-special dessert-style brunch.
Storage: Leftovers (if any) keep well covered at room temperature for up to 24 hours. For longer storage, refrigerate in an airtight container for 2–3 days and reheat gently in a low oven until warm.
Variations: Swap pecans for walnuts or chopped almonds, or stir in a handful of chocolate chips between layers for added richness. For a less-sweet option, reduce the sugar in the cinnamon coating slightly.
More recipes with refrigerated dough
If you enjoy the convenience of refrigerated dough, try other easy pull-apart and stuffed recipes using crescent roll dough, biscuit dough, or cinnamon roll dough. These doughs make quick work of impressive breakfasts and party bites.
Pull Apart Cinnamon Rolls
Cranberry Brie Bites
Cheesy Pull Apart Rolls
Mini Apple Pies
Nutrition (Approximate per serving)
- Calories: 699 kcal
- Carbohydrates: 89 g
- Fat: 35 g (Saturated fat: 14 g)
- Protein: 7 g
- Sodium: 1292 mg
- Sugar: 45 g
Enjoy this Salted Caramel Pecan Monkey Bread warm, share it with family and friends, and savor the combination of sticky caramel and crunchy pecans that turns a simple biscuit-based bake into an unforgettable brunch centerpiece.