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Caramel-Pecan Monkey Bread Recipe


Caramel-Monkey Bread

Monkey bread is a gooey, sticky treat that pulls apart easily, which is definitely part of the fun! 


For the bread:

  • 1 package (¼ ounce) active dry yeast
  • ¼ cup water (110-115 degrees)
  • 1 ¼ cups warm 2% milk (110-115 degrees)
  • 1/3 cup butter, melted
  • ¼ cup sugar
  • 2 eggs
  • 1 teaspoon salt
  • 5 cups all-purpose flour

For the caramel:

  • 2/3 cup packed brown sugar
  • ¼ cup butter, cubed
  • ¼ cup heavy whipping  cream
  • ¾ cup chopped pecans
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • ½ cup butter, melted


For the bread:

In a large bowl, dissolve the 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 flour to form a firm dough. 

Turn onto a floured surface and 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 the caramel:

Preheat the oven to 350 degrees. 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-inch fluted tube pan and then sprinkle with half of the pecans. 

Punch the dough down and shape into 40 balls (about 1 ¼-inch in diamter). In a shallow bowl, combine the sugar and the cinnamon. Place melted butter in another bowl. Dip the balls in teh butter and then roll in the sugar mixture. 

Place 20 balls in the tube pan and top with the remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes. 

Bake in the oven 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.