This is the first year that we’ll be hosting Christmas morning, and I could not be more excited! There are a lot of “firsts” happening for us this year — Logan’s first Christmas, our first Christmas as parents, first house, and first time hosting a holiday.
It’s been more than a little crazy between unpacking and trying to get the decorating, shopping, and baking done, but for only living in our new home for the past two weeks I would say we’ve made great strides. Having my sister here for the last few days has also been a huge help, and considerably sped up our progress. She helped get those last remaining boxes unpacked and put away, not to mention it’s great to have the extra set of hands for watching Logan — especially because I’ve needed the time to do some recipe testing for the brunch we’re hosting Christmas morning.
Christmas is already my most favorite time of year, and not only do we get to spend it with our entire family (11 people at the table this year!), but we also get to host! There’s nothing I love more than throwing a good dinner (or in this case, breakfast) party.
I’m still creating the menu, but one part I’ve locked in is the “sweet.” And it goes by the name of a mouth-watering caramelized cinnamon-brown sugar and pecan monkey bread. I’ve been playing around with this recipe and have come up with one that is both easy and delicious! The brown sugar caramelizes to perfection, coupled with the cinnamon and pecan make for the perfect brunch treat.
INGREDIENTS: (Serves 8)
2 cans of Grands! Biscuits (the 16.3 ounce cans)
1 cup dark brown sugar
1/2 cup granulated sugar
1 tablespoon cinnamon
3/4 cup butter, melted
1/2 – 3/4 cup pecans, chopped
1. Preheat oven to 350 F.
2. Combine granulated sugar and cinnamon in large Ziploc bag.
3. Separate biscuits, cut into quarters and place in Ziploc with cinnamon/sugar mixture, then shake until thoroughly combined.
4. Using a well-buttered Bundt pan, arrange your biscuit quarters — adding your chopped pecans as you go.
5. Combine melted butter and brown sugar, then pour mixture over biscuit pieces.
6. Cover loosely with foil and bake for 35 minutes.
7. Remove foil and bake for another 7 minutes, or until the top browns.
8. Cool monkey bread for 5 minutes, then remove from pan.
9. Serve warm and enjoy!