Monkey Bread
Author: Derek and McKenzie Nichols | Cooked: December 25, 2023

Yields: 12 Servings | Prep Time: 15 Minutes | Cook Time: 60 Minutes

Ingredients
  • 2 cans refrigerated biscuits
  • 1 can refrigerated cinnamon rolls (non-Grands)
  • 1 c. unsalted butter, melted
  • 1 1/3 c. light brown sugar
  • 1 tsp vanilla extract
  • 1 1/4 tsp vanilla bean paste, divided
  • 1 1/3 c. fresh chopped pecans
  • 3/4 c. sugar
  • 1 1/2 tsp cinnamon
Directions
  1. Preheat the oven to 350°F.
  2. Pop all the biscuit/roll tubes open and cut each one into 4 pieces.
  3. In a microwave safe bowl, melt the two sticks of butter. Whisk in the brown sugar, vanilla extract, and 1 tsp of vanilla bean paste. Stir in the chopped pecans.
  4. Add 1/3 of the wet mixture to the bottom of a bundt pan.
  5. In a large Ziploc bag, add the sugar and cinnamon and shake to combine.
  6. Add half of the cut biscuits (half of each type of biscuit for even distribution) to the sugar and shake to evenly coat all biscuits.
  7. Add the coated biscuits to the bunt pan, top with 1/2 the remaining wet mixture, and repeat the process with the remaining biscuits topping with the remaining wet mixture.
  8. Bake the monkey bread at 350°F for 30 minutes with a pan on the rack underneath to catch any drippings. Then top with foil and bake for another 20 minutes. Bake for additional 5 minute increments until the top layer shows that it's cooked and pop a piece up to check that it's done underneath (60 total minutes looked just right).
  9. Remove pan from oven and allow to cool for 5 minutes. Invert the pan onto a serving plate and top with the cinnamon roll icing mixed with 1/4 tsp of vanilla bean paste.
Additional Notes
  • The cinnamon sugar mixture might not look like enough, but it is!