March 6, 2013

Caramel-Pecan Monkey Bread Recipe

Is there really anything more satisfying than digging into a warm batch of monkey bread, bite by gooey bite? Today’s recipe takes monkey bread to the next level by replacing canned biscuits with a slightly-sweet homemade yeast dough, which is then paired with crunchy pecans and gooey caramel. The result? A pull-apart bread that is equally sumptuous as a breakfast treat or a decadent dessert. Let’s dig right in!

Caramel-Pecan Monkey Bread from Scratch :: PositivelySplendid.com

This recipe is an adaptation of one originally from Bobby Flay. I have streamlined the prep process considerably by opting to use a dough hook instead of hand-kneading and by microwaving the caramel instead of cooking it on the stove. Just because something is homemade doesn’t mean you can’t use techniques to streamline the process!

If you’ve never made your own yeast dough, don’t be intimidated by this recipe. I assure you that it really is as easy as throwing everything into a stand mixer and letting a dough hook do all the work for you. Really!

Caramel-Pecan Monkey Bread

Serves 12
Prep time 9 hours
Cook time 40 minutes
Total time 9 hours, 40 minutes
Meal type Bread, Breakfast, Dessert
Misc Child Friendly
Take monkey bread to the next level with this luscious from-scratch recipe. Homemade yeast dough is paired with crunchy pecans and gooey caramel for a treat that is equally delicious as an indulgent breakfast or a decadent dessert.

Ingredients

  • 2 1/4 teaspoons active dry yeast ((1 package))
  • 1/4 cup warm water (110-115 degrees)
  • 5 cups all-purpose flour
  • 1 cup warm whole milk (110-115 degrees)
  • 1/3 cup butter (melted)
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 Large eggs
  • 6 tablespoons butter (cubed)
  • 1 cup brown sugar (packed)
  • 6 tablespoons whole milk
  • 2/3 cups chopped pecans (divided)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter (melted)

Directions

Step 1
To begin, make the dough. Dissolve the yeast in the water in the bowl of a stand mixer fitted with a dough hook attachment, and allow it to sit for 5 minutes, until bubbly. Add 3 cups of the flour, 1 cup of milk, the melted butter, 1/4 cup sugar, salt and eggs. Beat at medium speed for 3 minutes. Stir in enough of the remaining flour, 1/4 cup at a time, until the dough is firm and not sticky. Increase the speed of the mixer to medium high, and allow the dough hook to knead the dough for 3-4 minutes. All of the dough should form a ball on the hook, and the sides and bottom of the mixing bowl should be clean. Place dough in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
Step 2
For the caramel, place the brown sugar, cubed butter and 6 tablespoons milk in a microwave-safe bowl. Cook on high for approximately 3 minutes, stopping to stir after each 1-minute interval, until mixture is bubbly and sugar is completely dissolved. Pour half of the caramel into the greased Bundt pan and sprinkle with half of the pecans.
Step 3
Punch the risen dough down, and roll it out into a large rectangle on a floured surface. Use a pizza cutter to cut the dough into 40-50 squared, and then shape each square into a ball.
Step 4
Mix together the sugar and cinnamon in a pie plate. Pour the melted butter into another pie plate. Roll the dough balls in the butter and then coat with the cinnamon-sugar mixture. Place half of the balls in the pan, and then pour the the remaining caramel on top and sprinkle with the remaining the pecans. Finish with a final layer of the remaining dough balls. Cover the pan and let rise until doubled, approximately 1 hour.
Step 5
Bake at 350 degrees until the top is a deep golden brown, 40-50 minutes. (I highly recommend placing the Bundt pan on a baking sheet to prevent any boiling-over messes.) Cool for 10 minutes before inverting onto a serving plate. Serve warm.

This bread really is best served warm, so reheat leftovers in the microwave at 10-second intervals until warm.

Caramel-Pecan Monkey Bread from Scratch :: PositivelySplendid.com

Caramel-Pecan Monkey Bread from Scratch :: PositivelySplendid.com

 

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14 Responses to Caramel-Pecan Monkey Bread Recipe

  1. Beverly {Flamingo Toes} March 6, 2013 at 12:33 pm #

    Wow Amy! This looks seriously amazing. I’ve made Monkey Bread with frozen rolls before, but never from scratch! I can’t wait to try it!

  2. Laura @ House Of Joyful Noise March 6, 2013 at 12:42 pm #

    That looks way TOO GOOD, Amy!
    I’ve never made Monkey Bread, of any kind.
    Yet. ; )

    • Amy @ Positively Splendid March 8, 2013 at 4:13 pm #

      Oh, Laura, you must add this to you to-do list! Monkey bread is to-die-for good!

  3. Crystal March 6, 2013 at 3:37 pm #

    Looks delicious!!! I’ve never made monkey bread from scratch…guess I’m going to try now. Thanks for the recipe :)

  4. Heidi March 6, 2013 at 4:37 pm #

    I’ve made monkey bread several times from scratch and the carmel always ends up hard. Do you have that problem?

    • Amy @ Positively Splendid March 8, 2013 at 4:12 pm #

      Heidi, this caramel actually stayed fresh for about 3 days. I did have to freshen the servings up for a quick 10 seconds in the microwave, but that worked beautifully. Thanks for stopping in!

  5. Stef March 6, 2013 at 11:57 pm #

    Oh. my. gosh. Amy!! This looks so amazingly delicious – bring a batch to Snap – okay??

  6. fun March 7, 2013 at 8:44 am #

    Monkey Bread from scratch

  7. Laura Dembowski March 19, 2013 at 1:05 pm #

    That does look like the best monkey bread ever! I would love some right now.

  8. Karen May 9, 2013 at 3:36 pm #

    These were wonderful! I will make these again and again. I did use 2% milk because it is what I had and it didn’t seem to be a problem. Yummy! Thanks for sharing!

    • Amy @ Positively Splendid May 10, 2013 at 4:08 pm #

      I am so glad you enjoyed this recipe, Karen! Thanks so much for stopping by.

  9. Vickie June 24, 2013 at 9:27 pm #

    Have made this twice it awesome..disappeared quickly, Used frozen yeast rolls. Worked great

  10. Deborah Hudson August 11, 2013 at 1:13 pm #

    My family always called this (without the caramel) hungarian coffee cake. love the dough hook recipe. will definitely use. we’ve had success doing the last rise (all the balls made in the pan) overnight in the fridge and then baking in the morning. best Breakfast ever!

  11. Cassandra Monroe December 24, 2013 at 7:35 am #

    I will be making this for a Christmas party tomorrow and I am currently deployed overseas, so my resources are limited. Can I use a hand mixer and just mix the yeast on low for five minutes? or can I get away with not mixing the yeast period? Thanks for sharing this recipe, I can’t wait to try it! (and neither can my coworkers)

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