Maple Pecan Monkey Bread

Ingredients

• ½ cup granulated sugar

• 1 teaspoon cinnamon

• 2 cans (16.3 ounces) refrigerated canned biscuit dough

• ½ cup chopped pecans

• 1 cup firmly packed brown sugar

• ¾ cup TAO Butter Infused Olive Oil

• 1 tablespoon TAO Maple Balsamic Vinegar

Directions

1. Preheat oven to 350 degrees F. Generously coat a 12-cup Bundt pan with nonstick cooking spray.

2. Combine the granulated sugar and cinnamon in a gallon-size plastic storage bag.

3. Remove the biscuit dough from the cans and separate it into 16 biscuits. Use a sharp knife to cut each biscuit into quarters. Place 4 biscuit pieces in the bag and shake them up to coat them well. Arrange them in the prepared pan and repeat with the remaining biscuit pieces, sprinkling with chopped pecans as you layer.

4. Mix the Butter Olive Oil, brown sugar, and Maple Balsamic Vinegar in a small bowl. Spoon the mixture evenly over the top.

5. Bake for 25 to 30 minutes or until golden brown and cooked through. Allow the monkey bread to cool in the pan for 10 minutes. Carefully invert onto a serving plate and serve warm.