Breakfast Bundt Bread (Aka Monkey Bread Aka Pull-Apart Bread) |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is like a sticky pecan bun and cinnamon bun all rolled into one! You're going to need a glass of milk to eat this - it's VERY rich. For the icing, we like to lump it on top and let it melt down the sides; that way, it picks up some of the other gooey stuff and you can dip your bread into it! Ingredients:
1 tablespoon butter, softened (or more, depending on the size of your bundt pan, do not substitute) |
4 (10 count) cans refrigerated biscuits, each biscuit halved |
1/4 lb butter, melted |
1 cup sugar |
1 tablespoon cinnamon |
1/2 cup finely chopped pecans |
1/2 cup coarsely chopped pecans |
1 cup vanilla frosting |
Directions:
1. Heat oven to 375°F (350°F if using a glass bundt pan).
2. Grease bundt pan with softened tablespoon of butter (you may need more depending on the size of your bundt pan, DO NOT SUBSTITUTE - the butter mixes with the sugar mixture on the outside of the bread, making it gooey).
3. Roll biscuit half into a ball and let stand at room temperature.
4. In a medium bowl, combine sugar, cinnamon, and both 1/2 cups of pecans.
5. Roll each biscuit ball in butter and then in sugar mixture (I usually do a handful of biscuit balls at a time).
6. Layer balls in bundt pan; if you have extra butter and sugar mixture, mix together and pour over bread.
7. Bake for 40-45 minutes or until golden brown.
8. Remove from oven and up-end onto serving plate.
9. Place icing by spoonfuls on top of hot bread; allow to melt and cover the sides and center of bread; icing will pool in dish, use for dipping.
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