Fluffy, sticky monkey bread with homemade caramel bourbon sauce. Despite how easy it is to make, every bite will get you drunk on flavor!
This is going to be a wild ride, so buckle up! Not much is needed in the way of prep work. Simply preheat your smoker to 350ºF (~177ºC) - should take about 15 minutes with the lid closed. Then grab your biscuits and cut each one in half. Finally, prep the bundt cake pan with melted butter or baking spray.
Let's get cookin'! Pick one soft caramel candy, and wrap it in a half biscuit. Repeat until all biscuit halves are stuffed. Next, combine Sweet Honey Pecan, cinnamon, and sugar in a bag. Close the bag and toss to mix.
Once the dry ingredients are mixed, add the stuffed biscuit halves to the bag. Close it and shake well to coat biscuits. Then dump the coated biscuits into your bundt pan.
In a small saucepan, combine the brown sugar, butter, and bourbon. Cook over medium heat until the sugar has dissolved.
Grab the bundt pan with the biscuits and pour the butter mixture on top. Place the pan on the center of the Traeger (or other smoker). Cook for about 40 minutes, or until it becomes golden brown.
While the bread cooks, pour some caramel sauce into a Mason jar and add bourbon, as well as Sweet Honey Pecan rub (to taste). Seal and shake until the ingredients are well combined.
Once the monkey bread is ready, remove the bundt pan from the grill and let it cool for 5-10 minutes. Flip out on a serving plate, and drizzle with the Caramel Bourbon Sauce. Ideally, enjoy while warm.
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