Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! This Bourbon Pecan Monkey Bread isn't just a dessert—it's a mouthwatering experience that combines the rich warmth of bourbon, the crunch of toasted pecans, and the irresistible pull-apart magic that will have everyone at your table begging for more. Whether you're hosting a brunch, looking for a show-stopping dessert, or simply want to treat yourself to something incredibly delicious, this recipe promises to elevate your baking game and create memories with every sticky, sweet bite.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cans refrigerated biscuit dough
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup bourbon
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 9-inch bundt pan or tube pan with butter or non-stick cooking spray to ensure easy removal.
- In a large mixing bowl, combine the chopped pecans, brown sugar, granulated sugar, and ground cinnamon. Mix thoroughly to create an even sugar-pecan coating.
- Open the refrigerated biscuit dough and separate each biscuit. Cut each biscuit into quarters to create bite-sized pieces.
- In a separate small bowl, whisk together the melted butter and bourbon until well combined. This will create a rich, flavorful liquid for coating the dough pieces.
- Dip each biscuit piece first into the bourbon-butter mixture, then roll in the pecan-sugar mixture, ensuring each piece is completely coated.
- Begin layering the coated dough pieces into the prepared bundt pan. Create random, overlapping layers to achieve the classic monkey bread texture.
- Pour any remaining bourbon-butter mixture over the top of the layered dough pieces, allowing it to seep between the layers.
- Sprinkle any remaining pecan-sugar mixture over the top of the assembled monkey bread.
- Place the bundt pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the dough is cooked through.
- Remove from the oven and let cool in the pan for 10 minutes. This resting period helps the bread set and makes it easier to remove.
- Carefully invert the monkey bread onto a serving plate. Allow to cool for an additional 5-10 minutes before serving to prevent burns.
- Serve warm, pulling apart the sticky, sweet, and bourbon-infused pieces. Optional: Drizzle with additional bourbon glaze or serve with vanilla ice cream.
Tips
- Use fresh, high-quality bourbon for the most robust flavor. The alcohol will mostly cook off, leaving behind a rich, complex taste.
- For extra indulgence, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Ensure your bundt pan is generously greased to prevent sticking and make removal easier.
- Let the monkey bread rest for 10 minutes after baking to help it set and make serving smoother.
- For a more intense pecan flavor, lightly toast the chopped pecans before mixing with the sugar.
- Store any leftovers (if there are any!) in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven to restore that fresh-baked texture.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 5g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 35mg
