Caramel-Pecan Monkey Bread Recipe

Reviewed on Feb. 03, 2013 by Tahani

Most delicious caramel bread I have ever made, it's moist -the pecans are very tasty,perfect pecan blend. My kids love it. Best of all the next day it's still soft and moist full of flavor.

Favorite Mag.

Reviewed on Jan. 10, 2013 by jslvsclf

I'm sure these are good. I have one question. Would a stand mixer work for these or is there a more powerful mixer out there that is not one of those expensive Cuisinarts?

Reviewed on Mar. 05, 2012 by Schwarz12

Does the dough have to be refrigerated overnight or can it made right away? I've never made bread before. Usually the recipes call for the dough to rise twice before baking.

Reviewed on Mar. 05, 2012 by tluckenbaugh

This is a holiday favorite for my familly. There are rarely any left overs! The only thing I do differently is add extra cinnamon to my dough as I'm rolling them into balls.

Reviewed on Jan. 11, 2012 by maryvandorin

These are so good while they are warm. They can be warmed slightly in microwave to make them taste fresh.

Reviewed on Jan. 04, 2012 by peeweemow

this was my first time every making or having monkey bread. and talk about a hit??!! the whole family loved and couldn't stop eating it. if at all possible i make things from scratch instead of the short cuts and boy am i glad i did this time too!

Reviewed on Oct. 24, 2011 by eye_lady

This is very good, I found I needed to make more of the pudding/sugar mixture, but we like the rolls to be very sticky!

Reviewed on Jul. 28, 2011 by lurky27

YUM! We used Rapid Rise Yeast, and followed the directions on the package for that, which cut down a bit on time. Skim milk worked fine. A fun treat!

~ Theresa

Reviewed on Mar. 12, 2011 by Tahani

it's my kids favorite... they love it. Now all my (5) sister's make it.

Reviewed on Mar. 05, 2011 by lmmf73

This was wonderful!

Reviewed on Feb. 25, 2011 by krazykrisy

When I saw this recipe in Taste Of Home I knew I had to try it. It is a family favorite now. It is also very easy to make.

Reviewed on Feb. 22, 2011 by cherrylady

I love it when I find a REAL recipe! To everyone making monkey bread with canned biscuit dough -- YOU HAVEN'T REALLY HAD MONKEY BREAD. Yummy! Worth every minute to make it right!

Reviewed on Nov. 28, 2010 by ybowker

Made without pecans as the family doesn't like pecans and didn't have a fluted pan so put them in a 9 x 13 baking dish. Everyone loved the taste and texture! Warm up nicely in the microwave as well!

Reviewed on Nov. 22, 2010 by FACSteacher

This recipe is FANTASTIC! It takes more time and work than using the tube biscuits but there is no comparison in taste. Tender, sweet, and gooey! I used someone's idea by dipping the dough in milk it works great with less fat. Wow! A keeper for sure!

Reviewed on Nov. 13, 2010 by tat2kitten

i always pull out this recipe for special occations or if i need to impress the boss at work.

Reviewed on Nov. 03, 2010 by angel_wing93

Me and my boyfriend had an excellant time making this and an even more wonderful time eating it!

Reviewed on Sep. 05, 2010 by ohiocook

I halved the dough recipe but did not alter the caramel, and it turned out delectable! I dipped the rolls in milk rather than butter before rolling in the cinnamon-sugar to cut down on the fat, and it turned out as delicious as I hoped. The beautiful honey color of this bread makes it a feast for the eyes as well :)

Reviewed on Aug. 02, 2010 by rojasmunoz

My family LOVED this monkey bread..as well as my coworkers. It was very easy to make.

Reviewed on Jul. 14, 2010 by jesses99

This was great- I slightly overcooked it though, so be careful the dough should be slightly soft which I didn't know!

Reviewed on Jun. 28, 2010 by dongreenfield

For years, I made a monkey bread that was passed down from my mother - and it used butterscotch pudding instead of the caramel sause. I love my recipe - but this one was incredible and is definetly one that I will make again.

I did try something a little different this time - instead of using a bundt pan, I made individual monkey bread by following this reciepe - but then each ball I would seperate into two and used a muffin pan. Afterwards, I was able to individually wrap each muffin-sized bread. I have some more experimenting to do at that - but it turned out great - and for those who are cautious about who touches the bread - this is a great way to go.

Reviewed on May. 05, 2010 by jordie89

this was wonderful! I made it twice, and the second time only used about half a stick of butter to roll the dough in, the first time I ended up throwing away a lot of unused, melted butter. I also made more cinnamon-sugar mixture for it the second time. Next time I make it I will double the caramel. but this is amazing, a hit with everyone who tried it!

Reviewed on May. 01, 2010 by lorettecoquet

yummy

Reviewed on Apr. 08, 2010 by mrsmroales541

This was great! However, I am not good at making bread. Instead I went to the frozen isle at the grocery store and got the frozen white rolls. I put everything together, *Rolled in butter, then cinamon sugar, pour carmel ect.... covered them with saran wrap let them sit for 4 hours. then cooked... WAS HEAVEN!!! I made more carmal to put on top after wards but I made it a bit thicker than the recipe called for... Plus u need more cinamon sugar mixture!

Reviewed on Mar. 30, 2010 by bljealemckenna

Heaven!

Reviewed on Mar. 19, 2010 by Aveena

I echo everyones thoughts on this recipe as it was so sweet and delicious! I will definatly be making this again! I did use about 2 cups sugar and 2 teaspoons of cinnamon and sugar instead of what the recipe calls for though. I think it was good that I had to make a fresh batch of cinnamon and sugar because the first batch was getting sticky from the butter. I will say that you definately need something larger than a bundt cake pan to hold everything. I will also be using a large platter to put this on rather than a plate as the caramel just oozed out once I inverted the pan and got everywhere. Other than that, GREAT GREAT recipe!

Reviewed on Mar. 07, 2010 by thekingsfive

I made this recipe for my family and it was an absolute hit!! We all loved, loved, loved this recipe. The bread was soft and sweet. It was a melt in your mouth dessert. This is now our favorite recipe. Its a definite keeper and I will be making it again.

Reviewed on Feb. 21, 2010 by arichter

This monkey bread was excellent and I am for sure going to make this again! I actually left the pecans out of mine because my family is not a fan of nuts and it still turned out wonderful.

Reviewed on Feb. 18, 2010 by pamemme

delicious! couldn't stop pulling off the melt-in-your-mouth balls! =o)

Reviewed on Feb. 17, 2010 by dcritz2

Excellent! Just use a big tube pan as it will overflow from a standard sized bundt, and you need more cinnamon/sugar than the recipe states.

Reviewed on Feb. 16, 2010 by Ellie1777

I forgot to put on first review. I had to make another batch of the cinnamon and sugar as I did not have enough. I also made the dough in the bread machine using 4 1/4 cups flour in my 2 lb capacity bread machine. My dough was well above the rim of a bundt pan so next time I will reserve about 6 rolls for dinner rolls, but you can still roll them in the sugar and cook them alongside the bundt pan, they were still really good as they fell off onto a sheet of foil I placed under the pan "just in case." The suggestion of more carmel syrup is also a good idea - will try that next time.

Reviewed on Feb. 16, 2010 by Ellie1777

This was so gooey and so much better than an older recipe I had that called for butterscotch pudding, which tended to be a "drier gooey."

Reviewed on Feb. 15, 2010 by slewfootsuzanna

This recipe was awsome (especially out of the oven) and also good the next morning. Easy to make and way better than the canned biscuit recipes.

Reviewed on Feb. 12, 2010 by TheHorseWhisperer

This recipe was a hit with my family. Everybody wanted me to make it again the next day!!!!!

Reviewed on Jan. 29, 2010 by Cutepest

I noticed one of the reviews stated they used refridgerated biscuits.....don't go there with this recipe.

Reviewed on Jan. 29, 2010 by Cutepest

Delicious. The only thing I would change about this recipe is to double the caramel recipe to put between the layers and add more pecans. It is the best monkey bread I have eaten.

Reviewed on Jan. 24, 2010 by misskirstenw

Tastes great, was easy to make and made for a great presentation. Will definitely make again!

Reviewed on Jan. 23, 2010 by HeatherHH

This is very, very good fresh and warm from the oven. Will definitely make again. A couple cautions though: 1) Do not use a tube pan with a removable bottom; the caramel topping will leak out, spoken from experience. 2) The cinnamon-sugar for the assembly wasn't nearly enough. I used over 50% more than the recipe calls for, and it's a pain to mix more when your hands are covered in butter and sugar.

Reviewed on Jan. 20, 2010 by cassiesmith

Was worth the time to make the dough. It had such a nice texture! My in-laws and family gobbled this up in a matter of minutes! Will definetly make this one again and again!

Reviewed on Jan. 17, 2010 by kathyfrance

save time by kneading the dough and refrigerating overnight. the next day let the dough sit on the counter for 30 minutes, then continue as the recipe directs

Reviewed on Jan. 14, 2010 by soccerjoe18

I normally make a homemade white bread dough, tear the dough into several small pieces, then dip into melted butter and roll in cinnamon and sugar.

Reviewed on Jan. 14, 2010 by AliAle

This recipe can be simplified by using 3 cans of Pillsbury Hungry Jack biscuits, and cutting them into quarters. I coat them with 1/2 cup of sugar and 2 tsp of cinnamon. Then I melt 1 stick of butter with 1 cup of sugar and 1 tsp of cinnamon and pour over the biscuit pieces, and bake. So much simplier, but just as delicious.

Reviewed on Jan. 13, 2010 by dlwade24

Is there a way to really cut back on the fat content, and still taste good?