This easy maple pecan monkey bread is perfect for fall! Pre-made biscuit dough is rolled in cinnamon sugar, then baked in a maple pecan caramel sauce that is to die for! This homemade monkey bread recipe makes the best fall breakfast, or even Thanksgiving brunch!
I don’t know about you, but I love homemade monkey bread! And this Maple Pecan Monkey Bread?? It’s 100% my favorite fall monkey bread recipe!
I feel like maple was often the unsung hero of fall.
In past years, as soon as September would roll around, it was always all about the pumpkin. Right? I mean, you’d have almost thought our 4 seasons were winter, spring, summer, and pumpkin.
However, this time around, I feel like maple is THE flavor of the season. I’ve been seeing maple desserts and drinks everywhere, and you know what? I’m not mad about it.
In fact, it’s a real shame that it’s taken so long for everyone to hop on the maple train.
Now, I’ve always had a soft spot (or sweet tooth—whichever you want to call it) for all things maple.
If anything, I’m pretty sure all these maple lattes and maple desserts have been upstaging all things pumpkin (and I am A-okay with it).
Move over pumpkin. It’s maple season now.
Don’t get me wrong, I am a huge fan of the pumpkin. How can you not love something that tastes indescribably like the holidays?!
But, maple is just as comforting (in my humblest of opinions) and holiday-memory inducing as pumpkin, and the sweet flavor completely transforms this monkey bread.
It’s sweet and rich and absolutely perfect with that caramel sauce.
The first time I had monkey bread was in college, and it was pretty much life-changing.
One of the girls in my hall had rabbit ears on her tv so we would have weekly viewing parties of random tv shows, which was really just an excuse to all get together and eat junk food.
It was during one of these nights that someone brought this gooey, caramel-y thing of heaven, aka, monkey bread, and my world was rocked.
This amazing monkey bread is full of sweet maple flavor and crunchy pecans. Of course, if you’re not a pecan person (aka, me two years ago), feel free to leave them out of the recipe.
On the other hand, if you are a pecan person, let me just tell you, these pecans are caramelized in the maple caramel sauce and it’s about as amazing as it gets.
Who’s ready to down this Maple Pecan Monkey Bread in one sitting?! No judgement.
- 1 cup pecans, roughly chopped
- 2 cans pre-made biscuit dough
- 1/2 cup sugar
- 1 Tbsp ground cinnamon
- 1/2 cup butter
- 1 1/4 cup brown sugar
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 2 Tbsp heavy cream or half & half
Preheat oven to 350 degrees, and grease a bundt cake pan.
Sprinkle 1/2 cup of pecans into the bottom of the bundt pan. Set aside.
Cut each biscuit into fourths, and roll each piece into a ball.
Mix sugar and cinnamon together. Roll each dough ball in the cinnamon sugar mixture, and place inside the bundt pan.
Sprinkle the remaining 1/2 cup of pecans over the dough. Set aside.
In a medium saucepan over med-low heat, melt butter, brown sugar, vanilla extract, and maple syrup together, stirring occasionally.
Once everything is combined, bring the mixture to a boil over med-low heat, stirring constantly. Remove from the heat, and whisk in heavy cream or half and half. Allow the sauce to sit for a couple of minutes, then pour the mixture over the dough.
Bake for 25 minutes, then cover with foil (this keeps the bread from browning too much), and bake for 5-6 more minutes.
Allow the monkey bread to cool for about 10 minutes. Then, turn upside down onto a plate.
This post was first on Julie’s Eats and Treats, where I am a contributor.
Here are some other maple recipes you might love: