Classic Monkey Bread
I mean, is there really anything much better than classic monkey bread? This dessert is moist and delicious. Make it and tell me otherwise...
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Servings: 12
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Equipment
- Bundt Pan
Ingredients
- 3/4 cup pecans
- 2 tubes Grands Biscuits
- 1 cup sugar
- 2 tsp cinnamon
- 2 sticks unsalted butter
- 1 cup packed brown sugar
- pinch of salt
- 1 tsp vanilla paste(for caramel sauce)
- 1 cup powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla paste(for glaze)
Instructions
- Toast pecans on a baking sheet at 350 degrees for 8-10 min then set aside.
- Cut each grands biscuit into 6 pieces.
- Add sugar and cinnamon to a gallon ziploc bag and shake until mixed.
- Add biscuit pieces and shake bag until each piece is well coated.
- On low medium heat melt 2 sticks of butter in a saucepan.
- Add brown sugar and continue to whisk until smooth.
- Turn heat off and add a pinch of salt as well as tsp vanilla paste or extract. Whisk until combined.
- Grease a bundt pan and layer biscuits and pecans. Evenly distribute caramel sauce over the top.(It will work its way through the biscuit pieces)
- Bake in a preheated oven at 350 degrees for 35 to 40 min until biscuits are cooked through.
- Remove and allow to cool on counter for 10 minutes before flipping.
- While bundt pan is cooling make glaze by whisking powdered sugar, heavy cream, and vanilla paste or extract.
- Place cake stand or cutting board over bundt pan and carefully flip and lift bundt pan off.
- Allow to cool about 5 more min then drizzle glaze over the top. Enjoy!
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