The Lovell Table

It is officially the holiday season which means it is officially time for indulgent baking. Nothing is more indulgent than this delicious and boozy monkey bread recipe! The perfect holiday brunch treat or easy dessert option when you are entertaining! You can omit the bourbon and serve to children or keep the booze and serve this as an adult only treat!

Ingredients

• 1 cup butter (2 sticks)
• 4 tablespoons cinnamon
• 3 cups brown sugar
• 1/3 cup heavy cream
• 2 tablespoons bourbon
• 4 (7.5 ounce) cans of buttermilk biscuits
• 1/4 cup chopped pecans

Method

1. Heat oven to 350
2. Spray a bunt pan with olive oil spray or non stick spray and set aside
3. Combine two cups of brown sugar with 4 tablespoons of cinnamon in a bowl and set aside
4. Place 1/2 cup of butter in a pan on the stove and heat on medium heat until the butter browns and gives off a nutty aroma (3-5 minutes)
5. Transfer the butter to a bowl and let cool while you cut each biscuit into fourths
6. Drop each biscuit fourth in the browned butter and roll in the cinnamon sugar mixture before placing in the bunt pan
7. Repeat with all of the biscuit fourths until the bunt pan is full
8. Bake for 40 minutes
9. While the monkey bread cools heat the remaining 1/2 cup of butter in a sauce pan on medium heat until melted
10. Whisk in the remaining 1 cup of brown sugar followed by the heavy cream and continue whisking until the sugar dissolves
11. Increase the heat and let the caramel mixture boil for three minutes
12. Remove the caramel from the heat
13. Whisk in the bourbon (if using)
14. Transfer the caramel to a cup with a spout
15. Flip the monkey bread out of the bunt pan and onto a serving plate (very carefully, if any piece falls apart it is okay- you can use the caramel sauce to help it get back together)
16. Pour some of the caramel sauce over the top and save the rest for another dessert (or pour all of it I’m not judging)
17. Top with the pecans