Crescent Roll Monkey Bread with Pecans


Hey there! I shared a really simple recipe for crescent roll monkey bread with pecans over on RecipeChatter last week! If you love bread and cinnamon and breakfast, or even if you don’t, you’ll love this very classic monkey bread recipe. Personally, I take breakfast very seriously. I will skip lunch and dinner but the only time you’ll see me skip breakfast is when I’m waiting for brunch. 

Head over to RecipeChatter for the recipe for this deliciously gooey monkey bread! 

Classic Monkey Bread


Did you ever have those days as a kid when you would wake up to the smell of sugary cinnamon in the morning? Those were always the best mornings – usually after a sleepover at my friend’s house.

Monkey bread is a symbol of my childhood and a staple of those weekend mornings. This weekend, I tried my hand at the age-old classic, and the result was deliciously sweet!


To make classic monkey bread, you’ll need:

  • 2 cans of biscuits (approx. 16 oz each)
  • 1/2 cup sugar
  • 3 tbs cinnamon
  • 3/4 stick of butter
  • 1/4 cup brown sugar
  • Cooking spray (not pictured)
  • Bundt pan (approx. 6 cup/8inch pan)

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Start by preheating the oven to 350 degrees. While your oven heats, pop open the cans of biscuits and cut each one into fourths. Then combine 1/2 cup sugar and 2 tbs cinnamon in a large ziplock bag (or mixing bowl), close and shake until well mixed. If you prefer a more cinnamon-y flavor, add an extra tablespoon to the mix.

Drop in a few biscuit pieces at a time into the bag, close and shake until the pieces are well covered. Spray your bundt pan with a nonstick cooking spray and place the sugared pieces into the pan. Repeat until the pan is almost completely filled. Because the biscuit pieces expand, it could overflow if you fill it too high.

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In a small saucepan, heat 3/4 stick of butter on low until melted, and slowly add in 1/4 cup of brown sugar. Mix well and remove from heat. Carefully pour the butter mixture over the bundt pan until you have completely covered all the pieces. The butter will drip down and pool toward the bottom (which is why that’s the BEST part of the monkey bread). Personally, I don’t think an extreme amount of butter is necessary for monkey bread if you distribute it well, but you can always add more melted butter and brown sugar if you feel you need more to cover all of the pieces.

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Pop the pan in the oven and cook for about 40 minutes. If you’re worried about overflowing like I was, place a cookie sheet underneath to catch any of the mess. After about 40 minutes or until the top appears golden brown, take it out of the oven to cool, flip your bunt pan and serve warm! I served it with a side of blended chia for me and coffee for Andrew – perfect way to start a Saturday morning.