Homemade paleo caramel. Crunchy pecans. Brown sugar. Fluffy biscuits. Christmas morning just got so freaking delicious.
I don’t feel like I even need to say anything about these. I mean, they are MINIATURE BUNDT CAKES. They are so cute that I can’t even stand it. They make the best little individual breakfast treats, and are such a fun thing to make for Christmas morning.
In all actuality, you could split one of these between two people, but why not just have your own and save the rest for later?
Lets do this.
I’m the first person to encourage others to make things from scratch, especially around the holidays. I’m a firm believer that homemade tastes so much better because the quality of each ingredient is controlled and treated with love.
But when it comes to Christmas morning, nobody has the time to whip up fresh biscuit dough to hack up and make into monkey bread. I’d rather take a small shortcut and spend time making some awesome homemade caramel and spending time with family.
I suggest getting all the ingredients ready before assembling so the caramel doesn’t harden. Mix up the cinnamon and sugar, cut the biscuits into pieces, melt the butter, and place the pecan halves in the bottom of the miniature bundt molds.
The caramel is incredibly easy to make and is SO yummy! If you’ve never had coconut sugar before, its an awesome alternative to white sugar. Its actually made from the sap of a coconut palm, is low glycemic, and has an amazing natural caramel taste. And when you cook it down with the coconut cream, it gets so thick and creamy.
Drizzle some of that good stuff over the pecan halves and get started on the biscuit layers.
You can toss the biscuit pieces a bit at a time, but its easier to just dump the melted butter over the biscuit pieces in a bowl, and toss them well.
Then, sprinkle the cinnamon sugar over the buttery biscuit pieces and toss until every piece is coated. They’ll look something like this:
OHH YEAHHHH. Cinnamon sugar makes me so happy!
Layer the biscuit dough in each of the bundt molds before drizzling the remaining caramel over the top of the monkey bread (which actually ends up being the bottom). I happened to have some melted butter left over, and I poured that over the top as well. Why not, right?
Bake those beautiful baby monkey breads until the biscuits are baked through and are the caramel has gotten a little crunchy and a lot delicious.
I let them cool for about 10 minutes before I placed a baking sheet over the pan and flipped it over. Give each one a light tap so they slide out of the pan.
You’ll find that the caramel on the bottom (now on the top) coats the mini monkey bread with gooey, glistening goodness! Each bite is pure happiness.
Eat ya heart out.
Caramel Pecan Miniature Monkey Bread Recipe
- 1 can organic raw biscuits
- 1/2 cup raw pecan halves
- 1/2 cup (1 stick) organic butter
- 1/2 cup organic brown sugar
- 1/2 cup organic cane sugar
- 2 tsp ground organic cinnamon
- 2 tbsp organic coconut cream* (from a can of coconut milk)
- 2 tbsp organic butter
- 1/2 cup organic coconut sugar
- 1/2 tsp organic pure vanilla extract
Preheat the oven to 350 degrees. Mix the sugars and cinnamon in a bowl. Melt the butter and set aside to cool. Open up the canned biscuit dough and cut each one into 8 pieces. Place all the pieces in a bowl and pour the cooled, melted butter over them. Toss to coat every piece. Sprinkle the cinnamon sugar mixture over the biscuit pieces and toss again so each piece is well coated. Set aside while you make the caramel.
Melt 2 tbsp of butter and coconut cream in a non-stick pan over medium heat. Once melted, stir in the coconut sugar and bring to a simmer. Cook for 2-3 minutes, stirring constantly, until the mixture thickens. Remove from the heat and stir in the vanilla extract.
Split the pecans evenly into 4 mini bundt pans. Use half of the caramel mixture to pour over the pecans. Evenly distribute the coated biscuit pieces between the 4 bundt pans and lightly press down so everything sticks together. Drizzle the remaining caramel over the top of each one.
Bake the mini monkey breads for 15-20 minutes, until they are golden and fully baked (this may vary based on your biscuit dough). Remove from the oven and allow to cool for 10 minutes before flipping them over and removing them from the pan. Serve up warm on Christmas morning!
*Place your can of full-fat coconut milk in the fridge overnight so that it separates into the thick coconut cream and thin coconut water. You'll be using the coconut cream for the recipe. Save the rest for smoothies!