Monkey Bread Surprise
Elevate your brunch spread or dessert table with the irresistible charm of Monkey Bread Surprise—a pull-apart treat that’s as fun to make as it is to eat! This gooey centerpiece combines pillowy quarters of biscuit dough stuffed with melty mini marshmallows, coated in a fragrant cinnamon-sugar blend, and layered with crunchy chopped pecans. A luscious homemade caramel sauce made from brown sugar and butter ties it all together, creating sticky-sweet layers baked to golden perfection. Whether you’re hosting a family gathering or looking for a shareable indulgence, this bundt pan favorite will wow your guests with its delightful mix of textures and hidden surprises in every bite. Perfect for breakfast, dessert, or snacking, Monkey Bread Surprise is sure to have everyone reaching for seconds!
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Recipe Information
Ingredients
- 16 ounces Refrigerated biscuit dough
- 0.75 cups Granulated sugar
- 1 tablespoons Ground cinnamon
- 1 cup Brown sugar
- 0.5 cups Unsalted butter
- 0.5 cups Pecans (chopped)
- 0.5 cups Mini marshmallows
- 1 as needed Cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a standard bundt pan with cooking spray.
In a medium-sized bowl, mix the granulated sugar and cinnamon together. Set aside.
Open the biscuit dough and separate each biscuit. Cut each biscuit into quarters.
Take one biscuit quarter, press it slightly flat, and place a mini marshmallow in the center. Pinch the edges to seal the marshmallow completely inside.
Roll the sealed dough ball in the cinnamon-sugar mixture until well-coated. Repeat with all the biscuit pieces.
Scatter about one-third of the chopped pecans evenly into the prepared bundt pan. Add a layer of the coated dough pieces on top of the pecans. Repeat this layering process with the remaining dough and pecans.
In a small saucepan, combine the brown sugar and unsalted butter. Cook over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved, forming a caramel sauce (about 3-4 minutes). Remove from heat.
Pour the caramel sauce evenly over the dough and pecan layers in the bundt pan.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the dough is cooked through.
Remove the bundt pan from the oven and let it cool for about 10 minutes. Place a serving plate over the top of the pan and carefully invert the monkey bread onto the plate.
Allow it to cool slightly before serving. Pull apart the bread pieces to enjoy the gooey, caramel surprise inside!
Nutrition Facts
Calories |
3616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 3698 mg | 161% | |
| Total Carbohydrate | 533.3 g | 194% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 331.8 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
