Easy Crescent Roll Monkey Bread Recipe
A delicious canned crescent roll monkey bread topped with pecans and a divine caramel sauce.
While most people may be thinking about what to serve for holiday lunches and dinner, I can’t stop contemplating what I’ll be whipping up for breakfast on Christmas morning. It has to be special, memorable, and one that the family will ask for year after year.
So, for this holiday I’m going with a delicious caramel monkey bread topped with pecans, which is one of our favorites!
Oh my goodness, look at it!
And the caramel sauce is DIVINE.
The best part of this recipe is the canned crescent rolls because it saved me a ton of time when putting this sweet breakfast dish together.
Let’s get on with the recipe, shall we?
Easy Crescent Roll Monkey Bread
Ingredients
- 1/2 cup butter
- 1/2 cup chopped pecans or walnuts nuts can be excluded if you wish
- 3/4 cup light brown sugar
- 1 tbsp water
- 2 - 8- oz cans Pillsbury Crescent Rolls
Instructions
- Preheat oven to 350 degrees.
- Melt butter in a small saucepan, then cover the bottom and sides of a bundt pan with 2 tbsp of the melted butter.
- Sprinkle pan with 3 tbsp of nuts. Add remaining nuts, brown sugar and water to remaining melted butter in saucepan. Bring mixture to a boil. Boil 1 minute while stirring constantly, then remove from heat and set aside.
- Remove dough from cans, but do not unroll. Cut each long roll into 8 slices. Arrange 8 of the slices, cut side down, in the bundt pan. Spoon half of brown sugar mixture over dough and then place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
- Bake for 25 to 30 minutes or until deep golden brown. Let cool 3 minutes in pan before inverting onto serving platter or waxed paper.
It’s amazing what canned crescent rolls can create, amirite?
Founder of Mom Spark – a lifestyle blog for moms.
16 Comments on “Easy Crescent Roll Monkey Bread Recipe”
Thank you so much for this delicious dairy free recipe!
My pleasure!
I couldn’t get canned biscuits to make my usual Monkey Bread (which is heavenly). Tried this and was very disappointed. The main problem is the brown sugar sauce, which is watery while you’re making it and turns to cement in the oven. Oh well.
The brown sugar sauce should not be watering at all. Did you boil it for 1 minute while stirring? It should be thick if you do.
It’s so yummy! Thanks for sharing the recipe!
I love this recipe! Thank you so much!
I am so sorry i didn’t find this recipe first
It’s sounds perfect!
Am saving for the next time! Thank you
So sorry I didn’t see this recipe first, it’s perfect, very easy!
Fabulous!
This is an old Pillsbury bakeoff recipe. I’ve been making it at least 20 years. It’s fast, easy, and delicious.
It’s so good!
Easy to follow and delicious! Thanks for the recipe!
Can you make it a couple days ahead and bake that morning?
Can you make it a couple days ahead and bake that morning?
I would maybe make it the day before, but two days may be pushing it. 🙂
So happy you liked it!