Caramel Monkey Bread from Taste of Home

By ctozzi

Ingredients

• Bread:
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup water (110° to 115°)
• 1-1/4 cups warm milk (110° to 115°)
• 1/3 cup butter, melted
• 1/4 cup sugar
• 2 eggs
• 1 teaspoon salt
• 5 cups all-purpose flour
• Caramel:
• 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

Preparation

Step 1

In a large mixer bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Add in enough of the remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in bowl, cover, and let rise 45-60 minutes, or until doubled.

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. In a 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 refrigerate overnight.

In the morning, remove the bread from the fridge, loosen cover, and let stand at room temperature for 20-30 minutes.

Placed a rimmed baking sheet on the lower rack of the oven, and then bake the bread in a preheated 350°F oven for 40-45 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.