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Monkey Bread


1/3 cup unsalted butter
1/3 cup granulated sugar
1/3 cup brown sugar, packed
1/4 cup finely chopped pecans
1 to 2 cups whole pecans
1 tablespoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
4 (6-8 oz) can buttermilk biscuits


Preheat oven to 375 degrees. Coat inside of large bundt cake pan with cooking spray. Melt butter, set aside. Mix granulated & brown sugar, with nutmeg and finely chopped nuts. In bottom of bundt pan line with whole pecans in a design of your choosing & sprinkle a little of blended sugar over whole pecans. Open cans of buttermilk biscuits and cut in half. Roll into balls, then roll in sugar mixture coating thoroughly. Lay balls in bundt pan in a single layer. Drizzle with melted butter and sprinkle with remaining sugar mixture. Bake for 30-40 minutes (time may vary depending on your oven temperature). Remove from oven and let cool for a minute or two (no longer because bread will get stuck), place large plate on top of bundt pan and flip over. Can be served warm or cool.

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10-12 servings

Nutritional Information
Per Serving

no nutrition information available

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