Caramel-Pecan Monkey Bread Recipe
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1-1/4 cups warm 2% milk (110° to 115°)
- 2 large eggs
- 5 tablespoons plus 1/2 cup melted butter, divided
- 1-1/4 cups sugar, divided
- 1 teaspoon salt
- 5 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 2/3 cup packed brown sugar
- 1/4 cup butter, cubed
- 1/4 cup heavy whipping cream
- 3/4 cup chopped pecans, divided
- OPTIONAL GLAZE:
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 3 to 5 tablespoons 2% milk
- 1. Dissolve yeast in warm water. Add milk, eggs and 5 tablespoons melted butter; stir in 1/4 cup sugar, 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. Refrigerate, covered, overnight.
- 3. Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). Pour remaining melted butter in a shallow bowl. In another shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture.
- 4. For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes.
- 5. Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate.
- 6. For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread. Yield: 1 loaf (20 servings).
2 each: 334 calories, 15g fat (8g saturated fat), 52mg cholesterol, 207mg sodium, 45g carbohydrate (21g sugars, 1g fiber), 5g protein.
Reviews for Caramel-Pecan Monkey Bread
"I love it I remember making this wonderful snek. So I seen it so now I'm going to do it for my kids."
"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"
"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."
"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?"
"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."
"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."
"These are so good while they are warm. They can be warmed slightly in microwave to make them taste fresh."
"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!"
"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!"
"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"
"it's my kids favorite... they love it. Now all my (5) sister's make it."
"This was wonderful!"
"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."
"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!"
"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!"
"i always pull out this recipe for special occations or if i need to impress the boss at work."
"Me and my boyfriend had an excellant time making this and an even more wonderful time eating it!"
"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 :)"
"My family LOVED this monkey bread..as well as my coworkers. It was very easy to make."
"This was great- I slightly overcooked it though, so be careful the dough should be slightly soft which I didn't know!"
"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."
"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!"
"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!"
"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!"
"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."
"delicious! couldn't stop pulling off the melt-in-your-mouth balls! =o)"
"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."
"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."
"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.""
"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."
"This recipe was a hit with my family. Everybody wanted me to make it again the next day!!!!!"
"I noticed one of the reviews stated they used refridgerated biscuits.....don't go there with this recipe."
"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."
"Tastes great, was easy to make and made for a great presentation. Will definitely make again!"
"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."
"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!"
"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"
"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."
"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."
"Is there a way to really cut back on the fat content, and still taste good?"