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Caramel-Pecan Monkey Bread Recipe

Caramel-Pecan Monkey Bread Recipe

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 YIELD:20 servings

Ingredients

  • 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
  • CARAMEL:
  • 2/3 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1/4 cup heavy whipping cream
  • ASSEMBLY:
  • 3/4 cup chopped pecans
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted

Directions

  • 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).

Nutritional Facts

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

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MY REVIEW
cjoy49
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."

MY REVIEW
kelskelli
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."

MY REVIEW
mrsnelson1530
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"

MY REVIEW
Summy
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?"

MY REVIEW
JKvigne
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!"

MY REVIEW
Tahani
Reviewed Feb. 3, 2013

"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."

MY REVIEW
jslvsclf
Reviewed Jan. 10, 2013

"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?"

MY REVIEW
Schwarz12
Reviewed Mar. 5, 2012

"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."

MY REVIEW
tluckenbaugh
Reviewed Mar. 5, 2012

"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."

MY REVIEW
maryvandorin
Reviewed Jan. 11, 2012

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

MY REVIEW
peeweemow
Reviewed Jan. 4, 2012

"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!"

MY REVIEW
eye_lady
Reviewed Oct. 24, 2011

"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!"

MY REVIEW
lurky27
Reviewed Jul. 28, 2011

"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"

MY REVIEW
Tahani
Reviewed Mar. 12, 2011

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

MY REVIEW
lmmf73
Reviewed Mar. 5, 2011

"This was wonderful!"

MY REVIEW
krazykrisy
Reviewed Feb. 25, 2011

"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."

MY REVIEW
cherrylady
Reviewed Feb. 22, 2011

"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!"

MY REVIEW
ybowker
Reviewed Nov. 28, 2010

"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!"

MY REVIEW
FACSteacher
Reviewed Nov. 22, 2010

"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!"

MY REVIEW
tat2kitten
Reviewed Nov. 13, 2010

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

MY REVIEW
angel_wing93
Reviewed Nov. 3, 2010

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

MY REVIEW
ohiocook
Reviewed Sep. 5, 2010

"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 REVIEW
rojasmunoz
Reviewed Aug. 2, 2010

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

MY REVIEW
jesses99
Reviewed Jul. 14, 2010

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

MY REVIEW
dongreenfield
Reviewed Jun. 28, 2010

"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."

MY REVIEW
jordie89
Reviewed May. 5, 2010

"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!"

MY REVIEW
lorettecoquet
Reviewed May. 1, 2010

"yummy"

MY REVIEW
mrsmroales541
Reviewed Apr. 8, 2010

"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!"

MY REVIEW
bljealemckenna
Reviewed Mar. 30, 2010

"Heaven!"

MY REVIEW
Aveena
Reviewed Mar. 19, 2010

"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!"

MY REVIEW
thekingsfive
Reviewed Mar. 7, 2010

"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."

MY REVIEW
arichter
Reviewed Feb. 21, 2010

"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."

MY REVIEW
pamemme
Reviewed Feb. 18, 2010

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

MY REVIEW
dcritz2
Reviewed Feb. 17, 2010

"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."

MY REVIEW
Ellie1777
Reviewed Feb. 16, 2010

"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."

MY REVIEW
Ellie1777
Reviewed Feb. 16, 2010

"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.""

MY REVIEW
slewfootsuzanna
Reviewed Feb. 15, 2010

"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."

MY REVIEW
TheHorseWhisperer
Reviewed Feb. 12, 2010

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

MY REVIEW
Cutepest
Reviewed Jan. 29, 2010

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

MY REVIEW
Cutepest
Reviewed Jan. 29, 2010

"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."

MY REVIEW
misskirstenw
Reviewed Jan. 24, 2010

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

MY REVIEW
HeatherHH
Reviewed Jan. 23, 2010

"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."

MY REVIEW
cassiesmith
Reviewed Jan. 20, 2010

"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!"

MY REVIEW
kathyfrance
Reviewed Jan. 17, 2010

"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"

MY REVIEW
soccerjoe18
Reviewed Jan. 14, 2010

"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."

MY REVIEW
AliAle
Reviewed Jan. 14, 2010

"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."

MY REVIEW
dlwade24
Reviewed Jan. 13, 2010

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

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