A delightful twist on the classic monkey bread, this recipe combines cinnamon, pecans, and a buttery caramel glaze for a treat that's perfect for sharing.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and vanilla extract until smooth and combined. Remove from heat.
Stir constantly to prevent the sugar from burning.
In a mixing bowl, combine the granulated sugar and cinnamon. Cut each biscuit into quarters and toss them in the sugar mixture until well coated.
Shake the bowl gently to coat the pieces evenly.
Grease a bundt pan and layer the coated biscuit pieces with the chopped pecans.
Ensure even distribution of pecans for consistent flavor.
Pour the caramel glaze evenly over the biscuit pieces in the bundt pan.
Pour slowly to allow the glaze to seep into all layers.
Bake in the preheated oven for 35 to 40 minutes, or until golden brown and cooked through.
Check for doneness by inserting a skewer into the center; it should come out clean.
Let the bread cool in the pan for 10 minutes before inverting onto a serving plate.
Cooling helps the caramel set, making it easier to remove from the pan.
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