Caramel Pecan Bread – only 4 ingredients! Great for breakfast, brunch or dessert. This is a cross between monkey bread and sticky buns. SO simple! Refrigerated biscuits, butter, caramel sauce, and pecan. Seriously delicious! Everyone goes CRAZY over this simple recipe.
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Pin This RecipeCaramel Pecan Monkey Bread
I have been making this Caramel Pecan Skillet Bread for years. I originally got the recipe at a Pampered Chef party. The consultant made this before all the guests arrived. OMG! Everyone went nuts over the bread and bought the skillet to make it in. I was no exception. LOL! Over the years I have made a few tweaks to the original recipe. It is now perfect! This stuff should come with a warning label. It is dangerously delicious. I could eat the whole pan myself!
Caramel Pecan Bread with Refrigerated Biscuits
This recipe only has four ingredients – refrigerated biscuits, butter, pecans, and caramel sauce. Simply toss all the ingredients together and place them in a small cast-iron skillet. Pop the skillet in the oven and that is it. SOOO simple.
For reference – I used a can of the smaller refrigerated biscuits. It is the 10-count tube of biscuits. I used Smucker’s Caramel Ice Cream topping. If you don’t have a cast-iron skillet, any small baking dish will work fine.
Great for Breakfast or Dessert
This recipe is a cross between monkey bread and sticky buns. It is great for breakfast or topped with some ice cream and more caramel sauce for dessert. Make sure to flip the biscuits over when you are ready to serve the bread so everyone can see all the ooey-gooey goodness! Feel free to sprinkle some flaked sea salt on top of the bread before serving if you want a salted caramel bread. YUM!
These biscuits make a great addition to your breakfast and brunch table. Here are a few of our favorite recipes that go great with this sweet bread:
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Caramel Pecan Bread
Equipment:
Ingredients:
- 6 Tbs butter, melted
- ½ cup caramel ice cream topping
- 1 cup chopped pecans
- 1 (12-oz) can (10-count) refrigerated biscuits
Instructions:
- Preheat oven to 350ºF.
- In a bowl, combine melted butter, caramel, and pecans.
- Cut each biscuit into 4 pieces and toss in caramel mixture. Spoon biscuit mixture into an 8-inch skillet or cake pan.
- Bake for 20 minutes, or until golden brown.
Notes:
I used the smaller Pillsbury biscuits. Use one can of (12-oz) biscuits or 2 cans of (6-oz) biscuits. You can use any flavor/variety that you prefer.
I used Smucker’s Caramel Ice Cream topping.
Try a can of (12.4-oz) cinnamon rolls (8-count) instead of biscuits. Steph
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This looks perfect for the beakfast for my company. I was wondering if you could make it the night before and cook it the next day….