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Caramel Pecan Monkey Bread

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Caramel Pecan Monkey Bread is such a welcome treat anytime. The kids will love coming home after school to find some fresh out of the oven. Perfect for your afternoon coffee time.

Caramel Pecan monkey bread Recipe



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 or less

1/2 cup butter, melted


Preheat your oven to 350°.

Place warm water in a large bowl. Stir in yeast until fully dissolved. Allow to rest for about 5 mins. or until yeast is bubbly. If the water is to hot it will kill the yeast. It should just feel warm to the touch.

Add the milk, butter,

sugar, eggs, salt and Mix in 2 cups of white flour. Add more flour one tablespoon at a time until dough forms a ball. Only use the amount of flour needed to form a ball. This may take more or less flour.

Place the ball of bread dough onto a lightly floured board and knead for approx. 5 mins. Add small amounts of flour to the board as needed. Use just enough to keep the dough from sticking

Continue to knead the dough until it is soft and smooth. You do not want it to be sticky to the touch.


Place the dough into a well-oiled bowl turning it until all sides a lightly coated in oil.


Cover with a warm damp cloth and let rise in a warm draft free place for 1 hour; or until double in size. I like to pre-heat my oven early so that the top of the stove is just the right temperature for proofing my dough.


Once the dough has doubled in size punch it down. Turn it out onto a lightly floured surface and knead for about 5 min

Form the dough into a log and cut it into 40 balls. Dip each ball into the melted butter until fully coated.

1 cup sugar

1 teaspoon ground cinnamon

In a small mixing bowl combine sugar and cinnamon.

Roll each ball of dough in this mixture until coated.



2/3 cup packed brown sugar

1/4 cup butter, cubed

1/4 cup heavy whipping cream


In a small pan, bring the brown sugar, butter and cream to a boil.

Continue to boil for 3 minutes stirring constantly.


3/4 cup chopped pecans


Place 20 dough balls into the bottom of a greased Bundt pan.

Pour half of the prepared caramel over the dough balls.

Sprinkle half the pecans over the caramel.

Place 20 remaining dough balls evenly over the pecans.

Pour the remaining caramel over the dough balls and top with the remaining pecans.

Cover and place in a warm draft free place until doubled in size. This will take about 45 minutes.

Once ready; place the Bundt pan onto the middle rack of your pre-heated oven.

Bake for 30 to 35 minutes or until golden brown.

When done remove the Bundt pan from the oven.

Immediately loosen the Caramel Pecan Monkey Bread from the sides of the Bundt pan with knife.

Turn out onto serving plate and allow them to cool for at least 10 min.


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