Gluten-Free Easy Caramel Pecan Monkey Bread
Pull-apart monkey bread featuring tender biscuit pieces coated in cinnamon sugar and smothered in a rich caramel pecan sauce. This indulgent breakfast treat transforms refrigerated biscuits into an impressive centerpiece perfect for weekend mornings, holidays, or special occasions. The buttery caramel sauce with toasted pecans creates irresistible sticky-sweet layers throughout, while the bundt pan shape makes for beautiful presentation when inverted onto a serving platter.
Ingredients
- 2 16.3-oz. cans Refrigerated Biscuits, Pillsbury Grands or similar brandHomemade biscuit dough1:1from-scratch
More work but fresher flavor
- 1 Tablespoon Cinnamon
- ½ cup Granulated Sugar
- 6 Tablespoons Butter
- ⅝ cup Light Brown Sugar
- 3 Tablespoons Heavy Whipping Cream
- ¼ tsp Salt
- 1 tsp Vanilla Extract
- 1 cup Pecans, coarsely chopped
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Grease a bundt pan with non-stick cooking spray
- 3
Mix together the sugar and cinnamon in a small bowl and set aside
- 4
Open and separate the biscuit cans, then cut each biscuit into four pieces
- 5
Roll handfuls of cut biscuit pieces in the cinnamon sugar mixture until completely covered, transferring coated pieces to a large bowl
- 6
Melt the butter in a medium saucepan over medium heat
- 7
Add the brown sugar, cream, and salt to melted butter and bring to a boil
- 8
Continue stirring and cooking at a rapid boil for 1 minute
- 9
Remove from heat and stir in vanilla extract and pecans
- 10
Let the caramel mixture cool for a minute, then pour over cinnamon sugar coated biscuit pieces and gently toss to coat
- 11
Spoon coated biscuit pieces evenly into prepared bundt pan
- 12
Bake for 30-35 minutes or until edges are golden brown and dough is cooked through
- 13
Remove from oven and let sit for 10 minutes before inverting onto a large plate or serving platter
Tips
Use dark bundt pan for extra 5-10 minutes baking time to ensure proper cooking through the thick layers
Let caramel mixture cool slightly before adding to biscuit pieces to prevent melting the dough coating
Serve immediately while warm for the best gooey texture and easy pulling apart
Good to Know
Cover and refrigerate leftovers for up to 3 days
Assemble completely and refrigerate overnight, then bake fresh in the morning
Serve warm immediately after cooling for 10 minutes for best texture
Common Mistakes
Don't skip the cooling time before inverting to avoid caramel running off
Cut biscuits into uniform pieces to ensure even cooking throughout
Don't overbake or the bottom will become too hard and difficult to pull apart
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
More work but fresher flavor
FAQ
Can I make this the night before?
Yes, assemble completely and refrigerate overnight. Bake fresh in the morning, adding 5-10 extra minutes to baking time if needed since it will be cold.
What if I don't have a bundt pan?
Use a 9x13 inch baking dish or large round cake pan. Baking time may vary slightly, so check for golden brown edges and cooked through center.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave for 20-30 seconds to restore warm, gooey texture.