Caramel Pecan Monkey Bread - The Ayyem at the Table

a ring of pecan caramel from-scratch monkey bread on a plate.

Imagine pulling apart warm, caramel-coated pieces of bread, savoring the sticky sweetness and nutty crunch with every bite. That’s exactly what you’ll get when you make our From-scratch Caramel Pecan Monkey Bread!

This monkey bread features fluffy buttermilk biscuits coated in a sweet, gooey caramel sauce and sprinkled with crunchy pecans. Baked to a beautiful golden brown in under an hour, it’s an irresistible treat that’s reliable for breakfast or brunch and can even double as a mouthwatering dessert!

a ring of pecan caramel homemade monkey bread on a plate.

Reliable Pecan Monkey Bread That Will Have You Coming Back for More

Monkey bread was one of the first recipes we ever learned to make because it’s so simple! In fact, it’s taught in many school classrooms because of its simplicity and the fact that it’s scrumptious and fun to make.

In fact, it’s still one of our go-to recipes and is a staple at any brunch. So, naturally, we had to give the classic recipe a Ayyem upgrade!

Even better than the original, this caramel pecan monkey bread:

Is coated with sweet, sticky caramel sauce.
Loaded with crunchy pecans.
Uses just seven ingredients.
Is ready in under an hour from start to finish.

What Is Monkey Bread?

Monkey bread is a popular American treat that is made out of stacked layers of pastry dough (often biscuit dough) that are slathered in butter and coated with a sweet cinnamon sugar mixture. Baked in the oven until it’s soft and fluffy, it’s served as a type of pull-apart treat for breakfasts and brunches, often during the holidays.

Origins of Monkey Bread

Although considered an American recipe, the origins of monkey bread can be traced back to the 1880s in Hungary where it was known as aranygaluska, or golden dumpling. It is said that the recipe was brought to America by Hungarian immigrants.

It was then introduced to the general population and popularized by First Lady Nancy Raegan when she served it as part of the White House Christmas celebrations. The dish is referred to by many different names such as Hungarian coffee cake, Christmas delights, and sticky bread.

No matter what it’s called, it remains a popular dessert and is still a tradition in many homes, including our own, today!

raw biscuits being quartered for monkey bread.

Why Do You Call Monkey Bread Monkey Bread?

Monkey bread gets its name because of how it’s eaten. The dough is broken into pieces which are layered on top of each other, and baked.

Then, to eat the treat, people typically use their fingers to pluck off the sticky pieces of dough. As a result, the appearance is similar to grooming monkeys. It might sound weird, but it’s true!

What Does Monkey Bread Taste Like?

Regular monkey bread is sweet and buttery. Think fluffy buttermilk biscuits tossed with a sugary syrup.

However, this caramel pecan monkey bread elevates the taste even more with rich, nutty notes of caramel and crunchy pecans!

Ingredients You’ll Need

For this simple caramel pecan monkey bread recipe, we used basic from-scratch monkey bread ingredients and a from-scratch caramel sauce! Here’s what you’ll need:

Biscuits – Non-flaky buttermilk biscuits work finest. We use store-bought, premade biscuit dough to save time, but you could also make your own from-scratch biscuits!
Unsalted Butter – This forms the base of the caramel sauce and coats the biscuits for a tender, rich taste.
Heavy Cream – Full-fat heavy cream creates the most decadent monkey bread ever.
Sugar and Cinnamon – These combine for a sweet coating you’ll adore.
Pecans – These add a nutty flavor and crackly, crunchy bite.

pecan caramel monkey bread in a bundt pan.

How to Make From-scratch Caramel Pecan Monkey Bread

One of the finest things about monkey bread is how simple it is to make. With just a few steps, you’ll be done and ready to eat in less than an hour!

Coat the Biscuits. Add the sugar and cinnamon to a large bag or bowl. Add the quartered biscuits, and shake or stir to coat them with the mixture.
Create the Caramel. Heat the butter, brown sugar, and heavy cream in a saucepan over medium-high heat. Once melted, stir to combine the ingredients until they resemble an amber-colored caramel sauce. Remove the pan from the heat, and stir in the pecans.
Layer. Pour part of the caramel into the bottom of a bundt pan. Arrange part of the biscuits on top, and repeat, ending with a layer of caramel sauce.
Bake. Transfer the bundt pan to a preheated oven, and bake until the dough is fluffing and the top is golden brown.
Serve. Set the pan aside to cool slightly. Then, invert the caramel pecan monkey bread onto a plate, and enjoy warm!

Tips for Success

Separate the Dough. The dough pieces may begin to cling together while they’re being tossed in the sugar mixture. Use your fingers to pull them apart, and continue to mix until every piece is fully coated.
Prevent Browning. If the top of your monkey bread is browning too fast in the oven, cover it lightly with tin foil, and continue to bake.
Avoid Spilling. The caramel sauce tends to bubble and boil over the pan. So, to avoid making a mess in your oven, place a baking sheet under the pan to catch any spillover.

Flavor Variations

Feeling creative? Experiment with different mix-ins and ingredients to make the flavor your own. Some of our go-to ways to switch things up include:

Swapping out the pecans with cashews, walnuts, or almonds.
Including spices like nutmeg, pumpkin pie spice, or apple pie spice with the cinnamon sugar mixture.
Sprinkling in dried fruit such as dried raisins or cranberries.
Adding chocolate chips in with the nuts.

Make Ahead and Storage Options

When the warm aroma of this from-scratch caramel pecan monkey bread fills your home, it’s pretty hard to keep everyone from eating it all at once. However, if you can get it to last, it can be stored for several days!

Transfer leftovers to an airtight container or cover it with plastic wrap.
Store it at room temperature for two to three days.
Freeze your pecan monkey bread for up to three months!
Thaw it on the counter, and warm it in the oven at 250 degrees Fahrenheit just until it is heated through.
Don’t store your monkey bread in the fridge! The cold temperatures will cause the bread to dry out and become stale.

side view of pecan caramel homemade monkey bread.

Common Questions About This From-scratch Caramel Pecan Monkey Bread Recipe

What is monkey bread and why is it called that?

Monkey bread is a sweet bread commonly served for breakfast or brunch — the flavor is similar to cinnamon rolls. Its name comes from the fact that it can be pulled apart and eaten like a monkey might!

What can I use instead of a bundt pan for monkey bread?

Just add your biscuits to a bread or loaf pan instead! It’ll taste just as great.

How to warm up monkey bread?

We recommend eating monkey bread right from the oven when it is warm but if you have leftovers you can reheat them in the microwave or in the oven. Just keep the temperature low, around 200 – 250 degrees Fahrenheit.

Can monkey bread go bad?

Like any food, monkey bread can spoil if it’s not stored properly. Be sure it’s in an airtight container or wrapped with plastic wrap and keep it on the counter for 2 days, in the fridge for a week, or in the freezer for up to 3 months.

More Sweet Breakfast and Brunch Recipes

Looking for more recipes that can do double duty as breakfast and dessert? Try out some of our other mouthwatering favorites below!

overhead image of pecan caramel homemade monkey bread

the Ayyem kitchenServings: 12 servings

Prep: 10 mins
Cook: 45 mins
Cool Time: 15 mins
Total: 1 hr

This From-scratch Monkey Bread recipe takes the original version to the next level with the addition of caramel and pecans. Sticky and sweet, it’s the reliable breakfast or dessert for holidays, brunch, and everything in between! Email

Ingredients

1 cup granulated sugar
2 teaspoons cinnamon
3 (10) ounce cans non-flaky buttermilk biscuits cut in quarters
1 cup butter
3/4 cup brown sugar
1/2 cup heavy cream
1 cup pecans

Instructions

Preheat oven to 350 degrees F. Combine granulated sugar and cinnamon in a large ziplock bag or bowl. Add the quartered biscuits, and coat them with the sugar mixture. Separate the dough pieces if they begin to stick together. 1 cup granulated sugar, 2 teaspoons cinnamon, 3 (10) ounce cans non-flaky buttermilk biscuits
In a saucepan over medium-high heat. Add the butter, brown sugar, and heavy cream. Once melted, stir to combine until it resembles a caramel sauce. Bring the mixture to a simmer, and remove the pan from heat. Add the pecans. 1 cup butter, 1/2 cup heavy cream, 3/4 cup brown sugar, 1 cup pecans
Place 1/3 of the caramel sauce at the bottom of a bundt pan. Place 1/2 of the biscuits. Repeat layers ending with the caramel sauce.
Bake for 40-45 minutes. (If the top is browning too fast in the oven, cover lightly with tin foil.) NOTE: To prevent the caramel from overflowing and creating a mess, place a baking sheet underneath the bundt pan.
Cool for 10-15 minutes. Then, invert the baked monkey bread onto a plate.