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.
Caramel Apple Pecan Monkey Bread Recipe
- 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
- 1 10 inch Dutch oven
- 1 saucepan
- 1 zip lock bag
- 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.
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