WEEKDAYS 1e|12c|p

Cherry Pecan Monkey Bread

Sweet Potatoes & Black Beans
Servings: 4 - 6
45 to 60 min

This Cherry Pecan Monkey Bread is sweet and delicious!

  • Ingredients
  • step-by-step directions
  • 4 cans of refrigerated biscuit dough (biscuits cut into quarters)
  • 3 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup pecans
  • 1 stick butter
  • 1 cup fresh cherries (divided, pits removed and chopped)
Vanilla Cherry Glaze:
  • 1 Cup fresh cherries (pits removed and chopped)
  • 2 tablespoons honey
  • 2 teaspoons vanilla bean paste
  • 1 teaspoon brandy or bourbon
  • 1/4 cup water
  • 1 teaspoon cornstarch
  • Preheat the oven to 375ºF.
  • In a small bowl, add the sugar, brown sugar and cinnamon in a gallon-sized zip top bag.
  • Add the biscuit dough to the zip top bag and toss to coat all of the pieces.
  • In the bottom of a bundt pan, add 1/3 of the pecans to the bottom of the pan. Add half of the biscuits to the bundt pan, then half of butter and cherries. Repeat the layering a second time, topping the biscuits with the remaining pecans, butter and cherries.
  • Bake for 1 hour and 25 minutes or until the top is brown and crispy.
  • Meanwhile, in a medium saucepan add the cherries, honey, vanilla bean paste, brandy, water and cornstarch and bring to a simmer. Allow to simmer until the cherries have broken down and the mixture has thickened to a syrup, about 30 minutes.
  • Remove the bread from the oven and immediately invert onto a serving plate.
  • Top bread with the glaze and enjoy!
  • Tip: Make the cherry glaze in advance and store in an airtight container in the refrigerator for up to 1 week.


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