Monkey Bread


  • 2 – 7.5 oz. cans refrigerator biscuit dough
  • 1/2 cup brown sugar
  • 1-2 tablespoons cinnamon
  • 1/2 cup pure maple syrup
  • 1 tablespoon butter
  • 1/4 cup melted butter
  • 1/2 – 1 cup chopped pecans
  • Muffin pan (for individual servings) or
  • Bundt cake pan


  1. Cut the biscuit dough rounds into quarters.
  2. Toss the dough quarters in a plastic zip top bag with the brown sugar and cinnamon; coating each dough piece thoroughly.
  3. Butter every inch of the interior surface of your baking pan.
  4. Pour into the bottom the maple syrup and pecans.
  5. Gently press the coated dough pieces on top of the maple and pecans.
  6. Drizzle in the melted butter.
  7. Bake at 350° for 20 minutes if using a muffin pan or 45-55 minutes in a bundt cake pan.
  8. Remove from oven and let stand for 1 minute then quickly turn upside down onto a sheet pan which is covered with foil or parchment; letting the maple-glazed pecans become the top.