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Pecan Monkey Bread

With crunchy pecans, a sticky caramel sauce and a soft and fluffy interior, this easy-to-make Pecan Monkey Bread is simply irresistible—the perfect brunch or breakfast recipe.

Pecan Monkey Bread

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Yield

6 servings

Difficulty

Beginner

Prep Time

30 minutes

Bake Time

40 minutes

Proof Time

10 minutes

Rise Time

45 minutes

Total Time

2 hours and 5 minutes

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Ingredients

For the dough

  • 1½ cups milk, warmed to 120°F to 130°F
  • 2¼ teaspoons Fleischmann’s® RapidRise® Instant Yeast (1 packet)
  • 4½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1¼ teaspoon salt
  • 2 large eggs
  • 6 tablespoons unsalted butter, softened

For the cinnamon sugar

  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon

For the caramel sauce

  • 1½ cups unsalted butter
  • 3 cups brown sugar
  • 2 cups whole pecans

Directions

For the dough

  1. Add the Fleischmann’s® RapidRise® Instant Yeast, flour, sugar and salt to the bowl of a stand mixer.
  2. Add the warm milk, eggs and melted butter to the bowl.
  3. Using a dough hook attachment, mix on low speed until the ingredients are combined and a smooth dough forms. This should take about 5–7 minutes.
  4. Remove the dough from the bowl and place it on a lightly-floured surface. Knead the dough for several minutes and form it into a ball.
  5. Grease a large bowl with oil and place the dough in it. Cover the bowl with a damp towel or plastic wrap, and let the dough rise for about 1 hour, or until it has doubled in size.
  6. While the dough is rising, preheat your oven to 350°F. Grease a 10-inch Bundt pan with non-stick cooking spray.

For the cinnamon sugar

  1. In a small bowl, mix together the cinnamon and sugar. Set aside.

For the caramel sauce

  1. In a large saucepan, melt the butter for the caramel sauce over medium heat. Add the brown sugar and stir constantly until it dissolves.
  2. Stir in the whole pecans until they are coated in the caramel sauce. Remove from heat and set aside.

To assemble

  1. Once the dough has doubled in size, punch it down and divide it into small pieces, roughly 1–2 inches in size, and roll them into balls.
  2. Dip each ball of dough into the cinnamon sugar mixture, making sure it is coated evenly.
  3. Arrange the coated dough balls in the greased Bundt pan, stacking them on top of each other.
  4. Pour the caramel sauce over the dough pieces, making sure it covers everything evenly.
  5. Cover the Bundt pan with plastic wrap or a cloth and let rise until the dough is doubled in size; about 30–45 minutes.
  6. Bake uncovered for 35–40 minutes or until the bread is golden brown and the caramel sauce is bubbling.
  7. Remove from the oven, and let the bread cool in the pan for 10 minutes.
  8. Carefully invert the pan onto a serving plate, making sure the bread comes out in one piece.
  9. Serve your delicious Pecan Monkey Bread warm and enjoy!

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