Emily's Pecan Sticky Monkey Bread + Pumpkin Pie Overnight Oats

Emily's Pecan Sticky Monkey Bread

4 cans Biscuit Dough
6 TBL Sugar
2 TBL Cinnamon, ground

1/4 cup Water
1/2 cup Butter
1 cup Sugar
1/2 cup Brown Sugar
1/2 cup Pecans, chopped
1 TBL Cinnamon

Preheat the overto 350 degrees.

Combine the cinnamon and sugar then place in a low flat dish, like a 9" x 9" pan or a pie plate. Cut the biscuits into 1/4ths and roll each chunk in the cinnamon & sugar mixture. Pile these in a bunt pan.

Make the praline style sauce by dissolving the sugars in the hot water. Add in the butter. Stir to melt and combine. Cook until it has thickened into a syrup consistency. Add in the cinnamon and pecans. Stir to combine. Pour over the flavored biscuit dough.

Bake at 350 degrees for 35 minutes. Serve immediately. Emily sets out toothpicks to make it easy for everyone to take individual pieces.

--------------

Ellie and Kohlton also enjoy the following recipe for breakfast:

Pumpkin Pie Overnight Oats
via: The Pink Sprinkle

1/2 cup rolled oats
1/2 cup milk
1/2 cup water
1/2 cup pumpkin puree
1 tsp pumpkin pie spice
2 TBS 100% maple syrup

In a medium bowl combine all ingredients and stir well.
Pour into two half-pint jars or one pint size jar and refrigerate at least 1 hour or overnight.
Serve cold or warm slightly in the microwave or on the stove.
Top with half and half, chopped pecans, or a drizzle of maple syrup.