PECAN PIE MONKEY BREAD
Quick Pecan Pie Monkey Bread. The BEST pecan praline sweet bread for an easy Christmas morning breakfast tradition with homemade caramel sauce.
Provided by Jessica (swankyrecipes.com)
Categories Breakfast
Time 55m
Number Of Ingredients 8
Steps:
- In a small saucepan, combine brown sugar, heavy whipping cream and butter over medium heat. Allow mixture to melt and slightly come to boil for a few seconds then stir well to dissolve mixture and remove from stove top; set aside.
- Grease a 15 cup bundt cake pan and preheat oven to 350 degrees F.
- In a small bowl, mix cinnamon and sugar. Open biscuit can and cut each circle biscuit into fourths. Repeat until done. Dunk each piece into melted butter and cover with cinnamon and sugar then place evenly into bundt cake pan.
- After one can of dough has been prepared, sprinkle 1/2 cup chopped pecans and 1/3 caramel mixture over the top. Repeat cutting the biscuits and preparing them the same way.
- Once done, sprinkle remaining pecans and caramel sauce over top.
- Bake in oven for 30-35 minutes. Turn upside down over serving plate and serve warm.
Nutrition Facts : Calories 319 kcal, Carbohydrate 40 g, Protein 2 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 43 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
CARAMEL-PECAN MONKEY BREAD
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 50m
Yield 20 servings.
Number Of Ingredients 19
Steps:
- Dissolve yeast in warm water. Melt 5 tablespoons butter. Add milk, eggs and melted butter; stir in 1/4 cup sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Refrigerate, covered, overnight., Punch dough down; shape into 40 balls (about 1-1/4 in. diameter). Melt remaining butter. In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture., For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate., For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread.
Nutrition Facts : Calories 334 calories, Fat 15g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 207mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
PECAN PIE MONKEY BREAD
Steps:
- 1. Preheat the oven to 350°F. Coat a 12-cup fluted Bundt® cake pan with cooking spray.
- 2. Place ½ cup brown sugar in a large resealable plastic bag. Cut each biscuit round into quarters and toss in the sugar until evenly coated.
- 3. In a small bowl, whisk the honey, butter, vanilla, and remaining ¼ cup brown sugar until smooth. Place half of the biscuit pieces in the prepared pan and top with half of the pecans and honey mixture. Repeat layering once.
- 4. Bake until golden brown and the dough is cooked through, about 35 minutes. Cool in the pan on a wire rack for 10 minutes. Carefully invert onto serving plate or wire rack. Serve warm.
PECAN PIE MONKEY BREAD
Make and share this Pecan Pie Monkey Bread recipe from Food.com.
Provided by TARGETreg Recipes
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F Coat a 12-cup fluted Bundt® cake pan with cooking spray.
- Place 1/2 cup brown sugar in a large resealable plastic bag. Cut each biscuit round into quarters and toss in the sugar until evenly coated.
- In a small bowl, whisk the honey, butter, vanilla, and remaining 1/4 cup brown sugar until smooth. Place half of the biscuit pieces in the prepared pan and top with half of the pecans and honey mixture. Repeat layering once.
- Bake until golden brown and the dough is cooked through, about 35 minutes. Cool in the pan on a wire rack for 10 minutes. Carefully invert onto serving plate or wire rack. Serve warm.
Nutrition Facts : Calories 251.2, Fat 18.8, SaturatedFat 4.8, Cholesterol 15.3, Sodium 5, Carbohydrate 21.9, Fiber 1.8, Sugar 19.9, Protein 1.8
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