- 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°)
- 1/3 cup butter, melted
- 1/4 cup sugar
- 2 large 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 350°. Bake until golden brown, 30-35 minutes. (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).
Reviews for Caramel-Pecan Monkey Bread
"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."
"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"
"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?"
"We made these for a church breakfast and everyone loved them! The best monkey bread I've ever tasted? Definitely a keeper!"
"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."