This Cherry Pecan Monkey Bread is sweet and delicious!
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.