Caramel-Pecan Monkey Bread Recipe
Caramel-Pecan Monkey Bread Recipe photo by Taste of Home

Caramel-Pecan Monkey Bread Recipe

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The kids will get a kick out of pulling of gooey pieces of this delectable bread. It's hard to resist the caramel-coated treat. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES: 20 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup water (110° to 115°)
  • 1-1/4 cups warm 2% milk (110° to 115°)
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 2 eggs
  • 1 teaspoon salt
  • 5 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1/4 cup heavy whipping cream
  • 3/4 cup chopped pecans
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted

Nutritional Facts

2 each: 334 calories, 15g fat (8g saturated fat), 52mg cholesterol, 207mg sodium, 45g carbohydrate (21g sugars, 1g fiber), 5g protein


  1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
  3. For caramel, bring the brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half the pecans.
  4. Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.
  5. Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.
  6. Preheat oven to 350°. Bake 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate. Serve warm. Yield: 1 loaf (20 servings).
Originally published as Caramel-Pecan Monkey Bread in Taste of Home February/March 2010, p36

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Reviewed Dec. 16, 2015

"It is not a sweet bread, and it seems to be dry. It was better when it was sliced and toasted with butter. Made three in a row , it was ok but I wanted a sweet bread."

Reviewed Sep. 25, 2015

"I love it I remember making this wonderful snek. So I seen it so now I'm going to do it for my kids."

Reviewed Jan. 25, 2015

"I thought this recipe turned out terrible. I followed it step by step, but when I baked it it took forever to get done. 350 degrees was too low of a temperature to bake it, I had to adjust it to 400 degrees and put it in for another 30 min or so. Will not make again"

Reviewed Oct. 7, 2014

"I love monkey bread...especially when it's flavored like my favorite pecan rolls. Yum! And, frankly, the name Monkey Bread is just so darn cute! Does anyone know why it's called monkey bread?"

Reviewed Mar. 16, 2014

"We made these for a church breakfast and everyone loved them! The best monkey bread I've ever tasted? Definitely a keeper!"

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