Caramel Pecan Monkey Bread
Mini loaf version of monkey bread with a caramel pecan sauce
Equipment
- 1 small loaf pan
Ingredients
- 1 can flaky biscuit dough Pillsbury works great
- 1 tsp cinnamon
- 3 Tbs white sugar
- 4 Tbs butter
- 1/3 cup brown sugar
- 1 Tbs heavy cream
- 1 tsp vanilla extract
- !/4 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F and spray a small loaf pan with cooking spray.
- Make the caramel sauce by heating a medium skillet or pan. Melt the butter and then add the brown sugar. Stir with a whisk until the brown sugar is completely dissolved and the sauce is gently bubbling, which will take about 5 minutes. Remove from the heat and stir in the heavy cream and vanilla extract. Stir until all combined. Stir in the pecans.
- Spoon all of the pecans into the bottom of the loaf pan but reserve some of the caramel sauce to put between the two layers of dough..
- Combine the cinnamon and white sugar in a medium bowl. Cut each circle of biscuit dough into quarters and then place in the bowl with the cinnamon and sugar, Use a spoon to coat each piece of dough in the sugar mixture. Place dough on top of caramel sauce in the loaf pan in a single layer. Once the first layer is done spoon the remaining caramel sauce over the dough. Repeat the process with the remaining dough to form a second layer.
- Sprinkle the top with a little more cinnamon and sugar and then bake for 40-45 minutes. The outside will look done much sooner, but you will need to keep baking it to get the center to be cooked but slightly gooey. Remove from oven and let cool for a few minutes.
- Use a plate or cutting board to flip over the loaf pan so that the monkey bread comes out and the caramel sauce is on the top. Enjoy while still warm.