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You can either cut this bread into generous slices, or let everyone pick off the gooey pieces themselves, just like monkeys! No one can resist this tender, caramel coated bread. TOH Test Kitchen, Greendale, WI
Nutritional Facts 2 pieces equals 334 calories, 15 g fat (8 g saturated fat), 52 mg cholesterol, 207 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Caramel-Pecan Monkey Bread in Taste of Home February/March 2010, p36
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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.
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