Monkey Bread with Cinnamon and Pecans
Serves 8 to 10
(more if part of a brunch buffet or potluck)
The first time I tasted monkey bread was at a southern family gathering. I had never heard of it, but it tasted very good and I was so surprised to discover that it was made from canned biscuits, which I do not particularly care for on their own. Luckily, I was able to get the recipe and this is my version. It is a quick, easy and delicious sweet treat for breakfast, brunch or a potluck event.
- 3 cans (10 biscuits per can) buttermilk or butter-flavored biscuits
- 3/4 cup granulated sugar
- 2 teaspoons cinnamon
- 1 cup brown sugar
- 1/2 cup butter (1 stick), preferably unsalted
- 1 cup chopped pecans (optional)
Preheat oven to 350° F. Grease a bundt, loaf, 10-inch tube or other pan of similar size. Cut the biscuits into quarters. Mix together the granulated sugar and cinnamon. Dip each biscuit into the sugar mixture to lightly coat. Layer biscuits in the pan, sprinkling each layer with some of the pecans. Heat the butter and brown sugar over medium-high heat until bubbly and the sugar is dissolved. Pour all over the biscuits. Bake for 35 minutes. Cool slightly on a cooling rack, about 5 minutes, then turn out onto a plate. Serve warm or room temperature, by cutting or pulling apart as desired.