Praline monkey bread is a decadent pull apart bread chock full of pecans and buttery caramel. This classic, easy to make recipe uses Pillsbury Grands biscuits coated in cinnamon sugar and baked in a Bundt pan. A breeze to make and decadently delicious.
This classic monkey bread has been around for a long time. My mom always made it for Easter brunch. And now I do the same. I even use her old Bundt pan I inherited when she passed away, which makes this even more special. My Bundt pan, which is at least 40 years old, is still going strong, by the way! This decadent monkey bread is a snap to throw together and bakes in only 30 minutes. And, trust me, everyone will love it!
So, now that your mouth is watering, let me show you how much fun this is to make! And it’s so easy, the kids will love helping.
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First, if you’d like to purchase a Bundt pan, here are some on Amazon.
Okay, now to the good stuff! 🙂
Praline monkey bread
2 cans (16.3 oz.) Grands flaky biscuits
3/4 c. butter
1 c. firmly packed brown sugar
1/2 c. granulated sugar
1 tsp. cinnamon
1/2 c. chopped pecans
Heat oven to 350°.
Lightly grease a Bundt pan.
In a gallon sized zip top bag, combine the granulated sugar and cinnamon. Shake until well mixed.
Cut each biscuit into quarters.
Once cut, add the biscuit pieces a handful at a time to the cinnamon sugar mixture in the bag.
Seal the bag and shake to coat the biscuit pieces with the cinnamon sugar. (This is where you enlist kid help!)
Once coated, arrange the pieces in the Bundt pan.
Sprinkle pecan pieces over each layer as you go, so the pecans are evenly distributed.
Sprinkle the remaining pecan pieces on the top.
Now it’s time to make the caramel!
Melt the butter in a large glass measuring cup in the microwave. Once melted, combine the brown sugar and the melted butter. Stir until evenly mixed, with no lumps.
Pour the sauce over the top of the biscuit pieces.
Distribute the sauce evenly over the entire top of the monkey bread.
Bake 30 – 35 minutes until the biscuit pieces have puffed up and browned, and the dough is cooked through.
Monkey bread, fresh from the oven, smells so good, too!!! (Too bad this isn’t scratch and sniff!)
After it is done, use hot pads and immediately invert the pan onto a serving plate that is larger than the Bundt pan.
Remove the Bundt pan and scrape any remaining sauce left inside onto the monkey bread.
Serve the praline monkey bread warm and simply pull it apart to eat it!
Treat your guests and serve this classic praline monkey bread at your next get-together. You’ll get rave reviews!
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