Ingredients

The following ingredients have 12 Servings
  • ½ cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 cans (16.3 ounce) refrigerated canned biscuit dough (like Pillsbury Grands refrigerated buttermilk biscuits)
  • ½ cup chopped pecans
  • 1 cup firmly packed brown sugar
  • ¾ cup butter (melted)
  • 1 tablespoon pure maple syrup

Instruction

  • Preheat oven to 350 degrees F. Generously coat a 12-cup Bundt pan with nonstick cooking spray.
  • Combine the granulated sugar and cinnamon in a gallon-size plastic storage bag.
  • Remove the biscuit dough from the cans and separate into 16 biscuits. Use a sharp knife to cut each biscuit into quarters. Place 4 biscuit pieces in the bag and shake it up to coat the pieces well. Arrange them in the prepared pan and repeat with the remaining biscuit pieces, sprinkling with chopped pecans as you layer.
  • In a small bowl, combine the melted butter, brown sugar, and pure maple syrup. Spoon the mixture evenly over the top.
  • Bake for 25 to 30 minutes or until golden brown and cooked through. Allow the monkey bread to cool in the pan for 10 minutes. Carefully invert onto a serving plate and serve warm.