It’s almost time for the annual tradition of making all the desserts that you can make for one day! Today, I present to you almost homemade monkey bread. This is my first time making it, and eating it, and I can tell you right now that it won’t be the last time. This ooey, gooey, sticky, sweet dessert takes less than an hour start to finish, and everyone will love being able to pick away after indulging on rich turkey and dressing.
I mean, look at that. Isn’t it gorgeous? Just so wonderfully golden brown and the perfect match of buttery dough and caramel and nuts. And trust me, it’s super simple to make. All you need are 2 cans of Pillsbury Grands Biscuits (skip the original and pick up the buttery – trust me on this.) which I picked up from my local grocery store, which is less than a mile from my house, so I can always make a quick run if necessary, sugar, cinnamon, butter, brown sugar, and nuts if you like them. I started with taking the biscuits out of the tubes and quartering them. Next, I dropped the cubes of dough into a cinnamon sugar mix and then dropped them into a bundt pan, that I previously buttered. I then topped the dough with pecans (my choice) and homemade caramel sauce, and popped it into a preheated oven (350 degrees) for 35 minutes and out came perfection. I have such an affinity for Turtle candies that I am thinking that I may end up drizzling chocolate across the top for the one that I make for Thanksgiving.
This is how it looked before placing it in the oven, and you’re going to want to have a cookie sheet underneath the bundt pan just in case you have any caramel drips. I can tell you that I had very high expectations for this dessert. Mostly because Lil Miss would let me know right away if she didn’t think that the dish was up to her very strict standards. It passed. With flying colors. You’ll see why in photos later.
Seriously, don’t you want to just grab the entire plate of this? Good thing it can be pulled apart. I’m thinking that this may just have to be made a couple of days before Thanksgiving so that we can nibble while cooking. That seems appropriate, right? Sweets while making turkey, dressing, and all of those sides full of vegetables, and starches. It’s all about balance.
A gooey treat that's easy to whip up with a few "cheats" from the grocery store.
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 2 cans, 16.3 oz each Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
- 1/2 cup chopped pecans
- 1 cup firmly packed brown sugar
- 3/4 cup butter, melted
- 1 teaspoon vanilla extract
Preheat your oven to 350 degrees, and butter your bundt pan
- Mix sugar and cinnamon in a resealable plastic bag
- Remove all 16 biscuits and cut them into quarters, then toss them in the cinnamon sugar mixture until well coated.
- Arrange the biscuit pieces into the greased pan, and toss with the pecan pieces.
- Melt butter and whisk with brown sugar until it becomes caramelized ( you can microwave to speed this up). Add the teaspoon of vanilla extract and incorporate.
- Pour caramel on the top of the biscuits and pecans
- Bake for 35 minutes or until the middle is cooked evenly. Remove from oven and let cool for 10 minutes