Caramel-pecan monkey bread is a pull-apart sweet treat made from soft dough pieces coated in cinnamon-sugar, layered with buttery caramel, and studded with toasted pecans. Its gooey, caramelized exterior and tender, fluffy interior make it perfect for breakfast, brunch, or dessert.
Ingredients
For the Dough
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
For the Cinnamon-Sugar Coating
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Caramel-Pecan Topping
- 1/2 cup unsalted butter
- 1 cup packed brown sugar (light or dark)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
Equipment Needed
- Large mixing bowl
- Small bowl for yeast
- Whisk or fork
- Wooden spoon or silicone spatula
- 9-inch Bundt pan (or 10-inch)
- Saucepan
- Measuring cups and spoons
Preparation
1. Preparing the Dough
In a small bowl, dissolve the yeast in warm milk with 1 teaspoon sugar. Let it sit for 5–10 minutes until frothy.
In a large mixing bowl, combine the melted butter, remaining sugar, egg, and salt. Mix well.
Add the yeast mixture to the wet ingredients and stir to combine.
Gradually mix in the flour until a soft dough forms. Knead for 5–7 minutes by hand or 3–5 minutes in a stand mixer with a dough hook, until smooth and elastic.
Cover the dough with a clean towel or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
2. Preparing the Cinnamon-Sugar Coating
In a small bowl, combine 1/2 cup granulated sugar with 2 teaspoons cinnamon. Set aside.
3. Preparing the Caramel-Pecan Topping
In a small saucepan over medium heat, melt the butter.
Add the brown sugar and heavy cream, stirring constantly. Bring to a gentle boil for 2–3 minutes, then remove from heat. Stir in vanilla extract.
Toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside.
4. Assembling the Monkey Bread
Preheat the oven to 350°F. Grease the Bundt pan generously with butter or nonstick spray.
Punch down the risen dough and divide it into small pieces, about 1–1.5 inches each.
Roll each piece of dough in the cinnamon-sugar mixture and layer them in the prepared Bundt pan.
Sprinkle the toasted pecans evenly between layers of dough.
Pour the caramel sauce over the dough and pecans, making sure to distribute it evenly.
Baking
5. Baking the Monkey Bread
Place the pan in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
If the top browns too quickly, loosely cover with aluminum foil for the last 10 minutes.
6. Cooling
Remove the monkey bread from the oven and allow it to cool for 5–10 minutes in the pan.
Run a knife around the edges of the Bundt pan to loosen the bread.
Invert onto a serving platter. Be careful—the caramel will be hot.
Serving
Serve warm so that the monkey bread is soft, gooey, and pull-apart.
Optional accompaniments: whipped cream, vanilla ice cream, or a drizzle of additional caramel sauce.
Tips for Best Results
- Cut the dough pieces evenly to ensure uniform baking
- Toast the pecans for extra flavor and crunch
- Serve immediately for the best gooey texture, but leftovers can be warmed in the oven
- Use a Bundt pan for the classic pull-apart presentation
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