Amish Caramel Pecan Monkey Bread

By Susan52

Ingredients

• For the Caramel:
• 1 package (2 1/4 tsp.) active dry yeast
• 1/4 cup warm water
• 1 1/4 cups warm milk
• 1/3 cup butter, melted
• 1/4 cup sugar
• 2 eggs
• 1 teaspoon salt
• 5 cups flour
• 2/3 cup brown sugar
• 1/4 cup butter, cubed
• 1/4 cup heavy whipping cream
• For the Assembly:
• 3/4 cup pecans, chopped
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/2 cup butter, melted

Details

Preparation time 45mins
Cooking time 80mins

Preparation

Step 1

In a large bowl, dissolve 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 remaining flour to form a firm dough.
Turn onto floured surface; 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 caramel: 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 pan; sprinkle with half of the pecans.
Assembly: Punch dough down; shape into 40 balls (each about 1¼ inches in diameter).
In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, and then roll in sugar mixture. Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls.
Cover and let rise until doubled, about 45 minutes.
Bake at 350 degrees F 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. Serve warm.