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