Carmel Pecan Monkey Bread
Original Recipe
3 7.5 oz cans of refrigerator biscuits
1/2 cup of butter
1/2 cup brown sugar
1/2 cup sugar
3 Tbsp cinnamon
3/4 cup chopped pecans
Preheat oven to 375F. In a small bowl, melt butter. Mix in brown sugar until dissolved. Cut biscuits into quarters. Spray a casserole dish (or bunt cake pan, or a loaf pan) with non-stick spray. Dip each biscuit quarter into butter-brown sugar mixture, then place in pan. After you have one layer in the pan, dust with sugar and cinnamon, then sprinkle on a layer of pecans. Repeat until you fill the pan. Bake for 25-30 minutes. Cool slightly, then turn out onto a separate dish and serve.
My Notes:
I'm a big fan of monkey bread, though I usually stick with the cinnamon and sugar recipe. My last attempt at that didn't turn out so well, so I decided to do something a little different. I read a recipe for cinnamon raisin monkey bread (with walnuts) that used this technique of layering. I also found a recipe for pecan rolls, and started craving them something fierce, but I lacked the patience to make the cinnamon rolls themselves.
I originally baked this at 400 for about 20 minutes, and the edges were starting to burn while the inside was still raw, so I think cooking it a little longer at a lower temp will take care of that problem. My sisters attacked this once I took it out of the oven, so I guess it's pretty good :)
Another side note... I think I need to somehow put more caramel in the middle. The edges were nice and pretty and yummy and full of flavor, but the inside was rather bland and just biscuity. Maybe I'll make some wells and pour some extra caramel sauce down them next time I make it.
