Orange Pecan 
Monkey Bread
 
Makes 8 to 10 servings
Ingredients
  • 1 cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 1½ teaspoons apple pie spice
  • 1½ teaspoons orange zest
  • ⅛ teaspoon kosher salt
  • 2 (16.3-ounce) cans refrigerated biscuits,* each cut into 6 pieces
  • ½ cup unsalted butter
  • ½ cup fresh orange juice
  • 3 tablespoons dark corn syrup
  • ¼ cup heavy whipping cream
  • 1½ teaspoons vanilla extract
  • Garnish: chopped toasted Schermer Pecans
Instructions
  1. Preheat oven to 350°. Spray 
a 12- to 15-cup Bundt pan with cooking spray.
  2. In a large bowl, stir together sugars, apple pie spice, zest, and salt. Add dough pieces, tossing to coat. Place dough pieces and any remaining sugar mixture in 
prepared pan.
  3. In a small saucepan, melt butter over medium heat. Remove from heat; stir in orange juice and corn syrup until combined. Stir in cream and vanilla. Pour over dough.
  4. Bake until browned and bubbly, about 40 minutes. Spray a knife with cooking spray, and run around edges of pan. Place a plate over pan, and immediately invert bread onto plate. Garnish with pecans, if desired. 
Serve warm.
Notes
*We used Grands! Homestyle Butter Tastin’ Biscuits.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/orange-pecan-monkey-bread/