Caramel-Pecan Monkey Bread

Caramel-Pecan Monkey Bread Recipe
16 Servings

Cost per Serving:



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1 (12 oz.) bottle caramel sundae sauce
1 cup pecans, chopped
1/2 cup sugar
1/2 teaspoon ground nutmeg
1 stick (1/4 lb.) unsalted butter, melted
3 (7.5 oz.) packages refrigerated biscuit dough


Preheat oven to 350°F. Grease a 10-inch tube pan with shortening.

Spread 1/3 cup caramel in pan. Sprinkle with 1/3 cup pecans. In a shallow dish, mix sugar and nutmeg. Pour butter into another shallow dish.

Unroll one package biscuit dough. Cut each biscuit into 4 pieces. Roll each piece in melted butter and then in sugar mixture. Drop each into pan, covering bottom. Drizzle with 1/3 cup caramel and sprinkle with 1/3 cup pecans. Repeat, layering remaining dough, caramel and nuts, ending with 1/3 cup caramel.

Bake until top is golden brown and a bit crisp, 30 to 35 minutes. Remove from oven and immediately turn out onto a large serving plate.

Created date

January 2007

Nutritional Information

Calories 316
Fat 17 g
Satfat 5 g
Protein 4 g
Carbohydrate 39 g
Fiber 1 g
Cholesterol 16 mg
Sodium 489 mg