Caramel-Pecan Monkey Bread
- Source
- Magazine clipping
- Serves
- 20
- Prep
- 20 min + rising
- Cook
- 30 min + cooling
Cut into slices, or let everyone pick off the gooey pieces themselves, just like the monkeys it’s named for! Feature article “Monkey Business” showing step-by-step how to make perfect pull-apart monkey bread.
Ingredients
- 1 pkg. (1/4 oz.) 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 tsp. 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 tsp. ground cinnamon
- 1/2 cup butter, melted
Steps
- 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 let rise in a warm place until doubled, about 1 hour.
- For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of 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.
- Bake at 350° for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Notes
TIP: 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.