This breakfast is for all of you butterscotch people out there.
And pecan people.
And monkey bread people.
It’s basically for all of you.
2 cups of pecan pieces
1/2 cup sugar
1/2 teaspoon cinnamon
2 (16.3 oz) cans refrigerated flaky layer biscuit dough, cut into quarters
3/4 cup firmly packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1 (3.4 oz) box of instant butterscotch pudding mix, dry and not prepared
Preheat oven to 350 degrees.
Spray a bundt pan with cooking spray. Sprinkle your pecan pieces down across the bottom of the pan. Set aside.
In a small bowl, combine sugar and cinnamon. Dredge biscuit quarters in sugar mixture to coat. Layer in prepared pan on top of pecan pieces.
(At this point, you could cover your pan and pop it in the fridge until the next morning.)
In a small saucepan, combine brown sugar, butter, corn syrup and instant pudding mix. Cook over medium-high heat stirring constantly until mixture comes to a boil. Boil one minute. Pour over layered biscuits. Bake 40 minutes. Let pan sit 5 minutes before inverting it onto platter to serve.
That’s it! Your family will go wild over this monkey bread!