Pull-Apart Breakfast Biscuits with Caramel Sauce, Pecans and Maraschino Cherries

Pull-Apart Breakfast Biscuits with Caramel Sauce, Pecans and Maraschino Cherries could be called Deconstructed Monkey Bread with Caramel Sauce, Pecans and Maraschino Cherries but that seemed pretty pretentious for this simple re-working of good old Monkey Bread.

Because I’m endlessly curious, I did a quick check on the meaning of a ‘deconstructed dish’.  “Deconstructed dishes may take foods that are normally combined in the dish, change their forms, and then plate them together in a different way. It’s not just about taking the dish apart, but putting its elements back together.”  So, I guess I did deconstruct what we usually think of as Monkey Bread… how about that?!

I had fun making this and I had even more fun sharing it with my neighbors.  I actually took the last two photos at their house – and even talked Lad into being my ‘hand model’!!

Monkey Bread - My Yellow Farmhouse.com

Ingredients & Method

Oven at 350F       Bake for about 35 minutes, or until biscuits in middle are fully cooked

Lightly grease a 10″ x 13″ pan with shortening or cooking spray

Two 9′ round or square cake pans can be used.  Just divide sugared biscuit quarters, pecans, cherries and sauce evenly between each pan.  Bake about 25 minutes, or until biscuits in middle are fully cooked.

– – – –

  • 2 cans (16.3 oz.) Pillsbury Grands Homestyle refrigerated buttermilk biscuits
  • 1/2 cup granulated sugar
  • 2 tsp. cinnamon
  • 1 cup packed brown sugar
  • 3/4 cup butter or margarine  ++  I recommend butter !!
  • 1/2 cup chopped pecans – – or walnuts   ++  I used pecans
  • 1/2 cup chopped maraschino cherries    ++  I chopped the cherries pretty small.  However, when I make this again, I’ll roughly chop the cherries.   ++  For Christmas you may want to use both red & green maraschino cherries!

Arrange 1/2 cup chopped pecans and 1/2 cup chopped maraschino cherries evenly on the bottom of a greased 10″ by 13″ pan.

Open both cans of biscuits.  Separate biscuits.  Cut each biscuit into quarters.  ++ I found it went faster if I stacked two biscuits together and then cut them into quarters.

Place 1/2 cup granulated sugar and 2 tsp. cinnamon in a gallon food storage bag.  Shake to mix.

Place biscuit quarters in the bag and shake to coat.  ++  I found it worked well if I shook about 1/4 of the biscuit pieces at a time.  Repeat until all pieces are coated with sugar/cinnamon mixture.

Arrange the biscuit quarters on top of the pecans and cherries, squeezing them together a bit to fit in one layer.  ++  As I went along, I added a bit more cinnamon to the bag because the first biscuit pieces seemed to have picked up all the cinnamon. 

Monkey Bread - My Yellow Farmhouse.com (4)

Now it’s time for the caramel sauce. Place 1 cup packed brown sugar and 3/4 cup butter or margarine in a small microwavable bowlHeat in microwave just until butter melts.  Using a fork or whisk, mix butter and brown sugar together well.  Pour over the biscuits.    ++  Don’t worry if the sauce isn’t poured evenly over the biscuits  – it’s going to end up at the bottom of the pan, where it’ll blend with the pecans and cherries to form a yummy, sticky topping for the biscuits.

Monkey Bread - My Yellow Farmhouse.com1

Bake 350F for 35 to 37 minutes – or until biscuits in middle are fully cooked.  ++  To check for doneness, lift up the top of a middle biscuit to see if it’s cooked.  If not, continue to bake a few minutes longer.

Monkey Bread - My Yellow Farmhouse.com (2)

Allow to cool in pan for 5 minutes, then turn upside down onto a large serving platter. ++ If you don’t have large enough platter, cover a cookie sheet with aluminum foil and serve from there.  Enjoy!

++ Quote  http://www.cheftalk.com/

Monkey Bread - My Yellow Farmhouse.com (6)

  Monkey Bread - My Yellow Farmhouse.com (7)

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My Yellow Farmhouse - Cooking with Love!

Sure, it's necessary to eat to survive - but that's not any fun!! The fun comes from cooking, serving and eating with lots of love, I began this blog to share some of the delicious recipes I've gathered over the years. Thanks for dropping by & sharing the love!

31 thoughts on “Pull-Apart Breakfast Biscuits with Caramel Sauce, Pecans and Maraschino Cherries

    1. Hi Jean – aren’t you sweet to take the time to comment! Isn’t Bernideen just something! I admire her so much and love her blog, as I’m sure you do as well. ; o)


  1. Hi Cecile!
    Visiting by way of Bernideen’s “Tea with Friends” linky party to enjoy learning about this yummy looking & EASY recipe! Thanks for sharing it. My recently deceased hubby LOVED a marichino bread that I would make for him at Christmas. This could be a much simpler version & I can’t wait to try it.


    1. Hi There! Thanks so much for taking the time, esp during this busy season, to comment. I’m soooo sorry to hear that you recently lost your husband. In fact, I have tears in my eyes cause my husband died nine years ago… and I still miss him so very much. Is the recipe for the maraschino bread on your blog? I’d love to make it! ; o ) I love ANYTHING with maraschino cherries.


    2. I just visited your wonderful blog AND I found a pound cake recipe featuring maraschino cherries – is that the one you mentioned… the one your husband loved? I’m not sure my comment was published on the post about the cherry & nut pound cake. Or.. I may have posted it twice? In any event, here’s what I said, “I think this may be the maraschino cherry cake you mentioned when you visited my blog. This ‘baby’ is getting both ‘Pinned’ and copied immediately. LOVE IT!! ; o )”


  2. Oh gosh, I love everything about this! I’ve got to make it for Christmas!! Hopped over from Bernideens and I’m so glad I did! I have a link party, Share Your Cup Thursday. It’s about sharing the things that make you happy. I’d love if you shared some time.

    Liked by 1 person

    1. Bernideen – you are just the sweetest thing EVER ! I love that you let other bloggers post links to their sites. I get a lot of ‘hits’ from your site. Thank you for being so generous of heart!! (I hope to do a tea party soon & I’ll post the link on your wonderful site!!)


  3. I’m so sorry to hear you weren’t feeling well during the holidays. That stinks! I’m having a Super lazy Day today – it’s nasty and grey outside and I just don’t feel much like ‘accomplishing’!


    1. Me too – I love maraschino cherries !! Adding maraschino cherries AND/OR chocolate always makes things taste sooo good! How were your holidays? I was in Florida visiting my aunt and uncle – I had a very nice and relaxing time. I’m going to have to go back to Fort Meyers in the middle of February for my aunt’s surprise 90th b.day party. For that visit I plan to strike out on my own so I can see some friends and visit museums etc.


  4. You know, sometimes preparing a recipe, photographing it and then writing the post just takes me so darn long… but I am getting faster at it the longer I do it. I marvel at people such as yourself you post often!! And you’re right – I do enjoy it, as we all do !!
    I plan to do a series soon featuring recipes from my rather vast cookbook collection. It’ll be fun AND it’ll be less work for me than actually having to ‘invent’ a recipe! so – hopefully ‘disorganized me’ will end up posting more often. ; o )


  5. Hi There John! I was thinking the same thing – for just myself I could make half the recipe – and then end up eating all in one day. It would be like the two times I recently prepared my recipe for Pate and ate the whole thing (both times) all by myself in about two days!! Joyeux Noël et Bonne & Heureux Année !!


  6. Oh, yum, Cecille! Yes, these would be great Christmas morning but why wait till then? Any day that starts with a kitchen that smells of cinnamon rolls baking in the oven is a holiday, in my book. I would surely have to cut the recipe, though. Rest assured, I’m going to finish them off either way. All the more reason to make less. 🙂


    1. Thanks so much Ami. They really are yummy. Too funny – one of my (grown) twin sons was a bit worried when I told I’d ‘played’ with the traditional recipe but I know he’ll love these!


  7. Oh this looks absolutely delicious Cecile. I’m printing this one out to try it before Christmas. if I don’t make a total mess of it, then it will be coming with us to my daughter’s house for Christmas morning. Excellent idea.


    1. Hi Diane – I’m sooo happy you liked the recipe! And there’s no way you’ll make even a teeny, tiny mess of it. If there’s any leftovers, I find it best to wrap them tightly in plastic wrap. I tried placing them on a plate and then covering them, but they dried out a bit. If we don’t get to ‘speak’ before Christmas I wish you ‘Joyeux Noël et une Bonne et Heureuse Année’ and send you and yours a big hug. ; o )


  8. Yup – it’s sugary – and delicious. My neighbors had fun this morning drinking coffee and pick, pick, picking away at this ! I just kept on taking another piece, then another, then another…. You get the picture!


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