Pecan Pie Monkey Bread

TOTAL TIME: 14 hr 20 min
Prep: 40 min
Inactive Prep: 12 hr 45 min
Cook: 55 min
 
YIELD: 20 servings
LEVEL: Easy

ingredients

DOUGH:
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup water (110 degrees F to 115 degrees F)
  • 5 cups all-purpose flour, plus more for dusting
  • 1 cup warm 2-percent milk (110 degrees F to 115 degrees F)
  • 1/3 cup unsalted butter, melted, plus more for greasing
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 eggs
CARAMEL:
  • 6 tablespoons unsalted butter, cubed, plus more for greasing
  • 1 cup packed brown sugar
ASSEMBLY:
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 6 tablespoons chopped pecans
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Directions

For the dough: Dissolve the yeast in the water in the bowl of a stand mixer. Add 3 cups of the flour, the milk, butter, sugar, salt and eggs. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a firm dough. Turn out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.

For the caramel: Bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into the greased bundt pan and sprinkle with the pecans.

For assembly: Punch the risen dough down and shape into 40 balls (1 to 1 inches in diameter). Mix together the sugar and cinnamon in a shallow bowl.

Pour the melted butter into another bowl. Roll the balls in the butter and then roll in the cinnamon-sugar mixture. Place 20 balls in the bundt pan and top with remaining caramel and the pecans. Lastly, place the final 20 balls of dough into the pan. Cover the bundt pan and let rise until doubled, about 45 minutes.

Preheat the oven to 350 degrees F.

Bake until the top is a deep golden brown, 45 to 50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on January 08, 2014

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    I just finished making this bread for my mom's birthday. I have to say I am very pleased with this recipe. It was easier to make than I thought and my family loved it. Attention! I strongly recommend you protect your oven with aluminum or use a larger bundt pan. The caramel overflowed the pan, dripped down, and scorched the oven base. The gusts of smoke filled my house and triggered my smoke detectors. I solved everything and the bread still came out perfect. it came out of the pan easily and looks beautiful. No one would be able to tell that anything went wrong with this bread. I just wanted to mention what happened to me so that everyone who makes this recipe takes the extra precaution. Due to its ease, simplicity, and taste, this recipe is a keeper. I agree with another reviewer who said the caramel is amazing! Thank you, Bobby.

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  • on December 13, 2013

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    I made this over the weekend and it turned out great. The only thing is it's makes a huge batch. Next time I will cut the dough portion in half (but keep everything else the same) because after a day or so it really dries out. The caramel sauce is great and I like lots of it.

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  • on March 08, 2013

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    Made this recipe last weekend. Wow, it tasted great! This was the moistest monkey bread I ever had. I will need a slightly larger bundt pan next time due to the monkey bread and praline overflowing the pan. I placed foil under the pan as it baked to protect the oven. It had crisply baked areas and soft inner areas, all with ooey, gooey praline, yum. I was unsure of whether to place the raw dough balls in the hot praline, but I think this made them rise really well in 45 minutes. This recipe is well worth the time and effort.

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