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INGREDIENTS

  • 1 tablespoon butter , softened (or more, depending on the size of your bundt pan, DO NOT SUBSTITUTE)
  • 4 (10count)cans refrigerated biscuits, each biscuit halved
  • 1/4 lb butter , melted
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 1/2 cup finely chopped pecans
  • 1/2 cup coarsely chopped pecans
  • 1 cup vanilla frosting

DIRECTIONS

  1. Heat oven to 375 degrees F (350 if using a glass bundt pan).
  2. Grease bundt pan with softened tablespoon of butter (you may need more depending on the size of your bundt pan, DO NOT SUBSTITUTE - the butter mixes with the sugar mixture on the outside of the bread, making it gooey).
  3. Roll biscuit half into a ball and let stand at room temperature.
  4. In a medium bowl, combine sugar, cinnamon, and both 1/2 cups of pecans.
  5. Roll each biscuit ball in butter and then in sugar mixture (I ususally do a handful of biscuit balls at a time).
  6. Layer balls in bundt pan; if you have extra butter and sugar mixture, mix together and pour over bread.
  7. Bake for 40-45 minutes or until golden brown.
  8. Remove from oven and up-end onto serving plate.
  9. Place icing by spoonfuls on top of hot bread; allow to melt and cover the sides and center of bread; icing will pool in dish, use for dipping.