This Homemade Monkey Bread recipe takes the original version to the next level with the addition of caramel and pecans. Sticky and sweet, it’s the perfect breakfast or dessert for holidays, brunch, and everything in between!
What Is Monkey Bread?
A popular American treat, homemade monkey bread is a type of sweet sticky pastry that is often served as a breakfast or dessert. It consists of a combination of stacked pieces of dough that have been sprinkled with cinnamon and sugar. Then, butter is poured on top, and the monkey bread is baked to soft, tender perfection.
Why Is It Called Monkey Bread?
Monkey bread gets its name due to the method in which it is eaten. You see, the dough is broken into pieces which are stacked on top of each other and baked. Then, to eat the treat, people most commonly use their fingers to pluck off sticky pieces of dough. As a result, the appearance is similar to grooming monkeys. It might sound weird, but it’s true!
Ingredients You’ll Need
For this caramel monkey bread recipe, we used basic homemade monkey bread ingredients and a homemade caramel sauce! Here’s what you’ll need:
- Biscuits – Non-flaky buttermilk biscuits work best. Feel free to make your own, but we just use a pre-made dough to save time.
- Butter – This forms the base of the caramel sauce and coats the biscuits for a tender, rich taste.
- Heavy Cream – Full-fat heavy cream creates the most decadent monkey bread ever.
- Sugar and Cinnamon – These combine for a sweet coating you’ll adore.
- Pecans – For an a perfect nutty bite, pecans are the perfect addition.
How to Make Homemade Monkey Bread
One of the best things about monkey bread is how easy it is to make!
- Preheat the oven.
- Combine the granulated sugar and cinnamon in a large sealable bag or bowl.
- Add the quartered biscuits, and toss to coat and combine.
- Then, warm the butter, brown sugar, and heavy cream in a saucepan over medium-high heat.
- Once melted, stir the ingredients until they resemble a caramel sauce. Bring to a simmer, and remove the pan from the heat.
- Add pecans to the caramel sauce.
- Layer ⅓ of the sauce in the bottom of a bundt pan followed by ½ of the biscuit pieces.
- Repeat until all of the caramel and biscuits have been used.
- Bake for 40-45 minutes or until the biscuits are fluffy and golden brown.
- Cool for 10-15 minutes, and invert your caramel money bread onto a plate.
Can I Make This Caramel Monkey Bread Ahead of Time?
Yes! Stored in an airtight container, monkey bread will stay fresh for 2-3 days. Or, wrap it with plastic wrap, and keep it in the freezer for up to 3 months!
Do I Need to Refrigerate Homemade Monkey Bread?
No. In fact, we recommend you don’t! The cold fridge could cause your monkey bread to dry out and become stale.
What Can I Use if I Don’t Have a Bundt Pan?
Although it looks pretty, bundt pans aren’t crucial to creating monkey bread! Just add your biscuits to a bread or loaf pan instead.
More Sweet Breakfast Recipes You’ll Love
Looking for more easy recipes that double as breakfast or dessert? Take a look at these!
- Cinnamon Roll French Toast Roll-Ups are the recipe crossover of your dreams.
- Combine an easy breakfast with your favorite cookies in this Milk and Cookies Baked Oats recipe.
- Fluffy, buttery, and delicious, this Pecan Pie Croissant Bread Pudding is completely irresistible.
- Finger-licking good, Cinnamon Bun
Air FryerFrench Toast is one recipe everyone will love.
Pecan Caramel Homemade Monkey Bread
- 3 (10) ounce cans non-flaky buttermilk biscuits (cut in quarters)
- 1 cup butter
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons cinnamon
- 1 cup pecans
- Preheat oven to 350 degrees F. Combine granulated sugar and cinnamon in a large ziplock bag or bowl. Add the quartered biscuits, and coat them with the sugar mixture. Separate the dough pieces if they begin to stick together.
- In a saucepan over medium-high heat. Add the butter, brown sugar, and heavy cream. Once melted, stir to combine until it resembles a caramel sauce. Bring the mixture to a simmer, and remove the pan from heat. Add the pecans.
- Place 1/3 of the caramel sauce at the bottom of a bundt pan. Place 1/2 of the biscuits. Repeat layers ending with the caramel sauce.
- Bake for 40-45 minutes. (If the top is browning too fast in the oven, cover lightly with tin foil.) NOTE: To prevent the caramel from overflowing and creating a mess, place a baking sheet underneath the bundt pan.
- Cool for 10-15 minutes. Then, invert the baked monkey bread onto a plate.