Caramel-Pecan Monkey Bread

By ctozzi

Notes from reviewers: *I did use about 2 cups sugar and 2 teaspoons of cinnamon and sugar instead of what the recipe calls for though. I think it was good that I had to make a fresh batch of cinnamon and sugar because the first batch was getting sticky from the butter. I will say that you definately need something larger than a bundt cake pan to hold everything. I will also be using a large platter to put this on rather than a plate as the caramel just oozed out once I inverted the pan and got everywhere.

Other than that, GREAT GREAT recipe *I did try something a little different this time – instead of using a bundt pan, I made individual monkey bread by following this reciepe – but then each ball I would seperate into two and used a muffin pan. Afterwards, I was able to individually wrap each muffin-sized bread.

Ingredients

• CARAMEL:
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup water (110° to 115°)
• 1-1/4 cups warm 2% milk (110° to 115°)
• 1/3 cup butter, melted
• 1/4 cup sugar
• 2 eggs
• 1 teaspoon salt
• 5 cups all-purpose flour
• 2/3 cup packed brown sugar
• 1/4 cup butter, cubed
• 1/4 cup heavy whipping cream
• ASSEMBLY:
• 3/4 cup chopped pecans
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted

Details

Servings 1
Preparation time 20mins
Cooking time 50mins

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 a 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-in. fluted tube pan; sprinkle with half of the pecans.

Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, 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° 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.