Pecan Pie Monkey Bread (and Our Visit to Ocean Beach Dog Beach!)
 
Prep time
Cook time
Total time
 
If you love monkey bread and you love pecan pie, I have an INCREDIBLY DELICIOUS treat for you!! This is a MUST-MAKE! I use Pillsbury Grands! Biscuits for this recipe. (This is an Amazon affiliate link, which means I earn income if you make a purchase using this link. Thanks for supporting Willow Bird Baking!)
Author:
Serves: 10-12
Ingredients
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 2 cups pecan halves
  • 2 cans giant refrigerated biscuits
  • 1/2 cup butter
  • 1 1/4 cups brown sugar
  • 3/4 cup light corn syrup
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 eggs
  • vanilla ice cream for serving (optional)
Instructions
  1. Make the monkey bread: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray. In gallon-size zip-top bag, combine the sugar, cinnamon, and pecans. Cut each refrigerated biscuit into quarters, adding all of the pieces into the zip-top bag. Seal it and shake to fully coat the pieces. Pour the contents of the bag into the prepared pan.
  2. Make the pecan pie filling: Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Remove from the heat and whisk in the corn syrup, vanilla, and salt. Lightly beat the eggs in a measuring cup before whisking them into the corn syrup mixture. Pour the mixture over the biscuit pieces in the prepared pan.
  3. Bake 42-45 minutes, covering around 35 minutes in so the top doesn’t get too dark. Cool in the pan 10 minutes. Invert onto a serving plate (I prefer a rimmed one to catch the brown sugar glaze) and pull apart to serve. Serve warm over vanilla ice cream.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2016/09/19/pecan-pie-monkey-bread-and-our-visit-to-the-dog-beach/