Caramel Apple Pecan Monkey Bread

The apple and pecan sauce is being poured from a stainless steel saucepan over the biscuit dough in a cast iron Dutch oven.

This is a fun dessert with biscuits cooked in a Dutch oven with a rich sauce, fruit, and nuts to create Caramel Apple Pecan Monkey Bread. Using refrigerated biscuit dough cuts a step out of the process, making it less labor-intensive. This is a fun dessert to share with family and friends, as you rip the final bread apart with your fingers.

There is a two-step cook process that helps with the structure and makes sure the cliche monkey bread structure is maintained. It also ensures that the caramel and biscuits don’t just meld into one indistinguishable ball of dough. It is a little extra work at the beginning of the recipe, but well worth it. 

The chunks of fresh apple and pecans are a pleasant addition bringing sweetness and texture. The caramel also creates rich color and is surprisingly but pleasantly not sticky, making it fine to eat as finger food. Monkey bread is perfectly served as either breakfast or dessert.

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A Dutch oven sits on a picnic bench filled with baked caramel apple monkey bread.
Let the bread cool slightly in the Dutch oven before flipping it out onto a cutting board to tear apart to eat.
A close up shot of the finished caramel apple monkey bread with a white hand taking a chunk of bread.
Perfect as either breakfast or dessert, this monkey bread is fun to pull apart with your hands.
A stainless steel cooking pot is filled with chopped apples and pecans in a butter and maple syrup sauce.
Cook the fresh apples and pecans in the butter and sugar sauce before adding them to the biscuit dough.
Rounds of raw biscuit dough are tossed in a sugar and cinnamon mixture in a resealable plastic bag.
Toss the biscuit dough in a cinnamon and sugar mixture to give them even more flavor and to help define each ball of dough while baking.
The apple and pecan sauce is being poured from a stainless steel saucepan over the biscuit dough in a cast iron Dutch oven.
Carefully layer the biscuit dough, apples, pecans, and syrup in the Dutch oven so you get a well-balanced bread with each bite.

Caramel Apple Pecan Monkey Bread Recipe

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The apple and pecan sauce is being poured from a stainless steel saucepan over the biscuit dough in a cast iron Dutch oven.
This is a fun dessert with biscuits cooked in a Dutch oven with a rich sauce, fruit, and nuts to create caramel apple pecan monkey bread.
Preparation 15 minutes
Cook 1 hour 15 minutes
Ready in 1 hour 30 minutes
Servings 12 Servings
CourseDessert
DifficultySeasoned
MethodBake
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Ingredients

  • 2 packages refrigerated biscuit dough
  • 1 apple
  • 1 cup chopped pecans
  • 1/2 cup unsalted butter
  • 3/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/2 cup white sugar
  • 2 teaspoons ground cinnamon

Equipment

  • 1 10 inch Dutch oven
  • 1 saucepan
  • 1 zip lock bag

Directions

  • Put the Dutch oven on to preheat to 350 degrees F (180 degrees C).
  • Cut the pre-made biscuits into quarters. Add one packet at a time to the Dutch oven and cook for 10 minutes until firm on the outside, but not necessarily cooked all the way through. Repeat for the second packet.
  • Peel and dice the apples, then chop the pecans if necessary. Put aside until needed.
  • In a saucepan add the butter and brown sugar. Heat, while stirring, until starting to bubble. Add the apple, pecans, and maple syrup. Bring back to a simmer and cook until it starts to thicken.
  • Put the white sugar and cinnamon in a zip lock bag and shake to mix. In small batches add the partly cooked biscuits and shake to give a light coat of cinnamon sugar.
  • Start to build the monkey bread by adding a layer of the cinnamon sugar-coated biscuit pieces in the Dutch oven, then lightly drizzle with the apple pecan caramel. Repeat these steps until all the ingredients are used.
  • Bring the Dutch oven back to a baking temperature of 350 degrees F (180 degrees C). Cook for 30 minutes until all the biscuits are cooked all the way through and the caramel has melded in.
  • To serve place a chopping board on top of the Dutch oven then turn it upside down. The bread will fall onto the chopping board. Allow people to take pieces in a communal dessert, or serve indirvidual portions.

Nutritional Information

Sodium: 731mgCalcium: 69mgVitamin C: 1mgVitamin A: 252IUSugar: 30gFiber: 2gPotassium: 263mgCholesterol: 21mgCalories: 523kcalTrans Fat: 1gMonounsaturated Fat: 11gPolyunsaturated Fat: 7gSaturated Fat: 7gFat: 27gProtein: 6gCarbohydrates: 67gIron: 3mg

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About Bill Wright

Bill has been cooking traditionally his whole life. Starting with Dutch ovens while a scout then fine-tuning his barbecue in Georgia.

Learn more about Bill Wright
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