Direction

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round baking dish with olive oil and set aside.

2. In a small saucepan, melt the butter over medium heat. Once melted, add in the brown sugar, cinnamon, nutmeg, and a pinch of salt. Stir until well combined and the sugar has dissolved. Remove from heat and set aside.

3. Open the can of refrigerated biscuit dough and cut each biscuit into quarters.

4. In a bowl, mix together the biscuit dough with the butter and sugar mixture until each piece of dough is coated.

5. Spread half of the caramel-covered dough pieces in the bottom of the greased baking dish. Sprinkle half of the chopped pecans on top.

6. Repeat with a second layer of dough and pecans, pressing down gently to create an even layer.

7. Drizzle any remaining butter and sugar mixture on top of the monkey bread.

8. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the dough is cooked through.

9. Remove from the oven and let it cool for 5 minutes. Using a knife, loosen the edges of the monkey bread from the pan.

10. Place a plate or serving dish on top of the baking dish and carefully flip it over to release the monkey bread onto the plate.

11. Serve warm and enjoy your delicious caramel-pecan monkey bread! You can also drizzle some extra olive oil on top for added flavor. Enjoy!