Caramel-Pecan Monkey Bread
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist the caramel-coated treat. —Taste of Home Test Kitchen
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1-1/4 cups warm 2% milk (110° to 115°)
- 2 large eggs, room temperature
- 5 tablespoons plus 1/2 cup butter, divided
- 1-1/4 cups sugar, divided
- 1 teaspoon salt
- 5 cups all-purpose flour
- 1 teaspoon ground cinnamon
- CARAMEL:
- 2/3 cup packed brown sugar
- 1/4 cup butter, cubed
- 1/4 cup heavy whipping cream
- 3/4 cup chopped pecans, divided
- OPTIONAL GLAZE:
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 3 to 5 tablespoons 2% milk
Reviews
Wonderful recipe! Worth the time and effort!
I love this monkey bread. It was worth the time to make it. The only change that I made was that I left the pecans out since my family does not like them. Next time I might make the dough balls a little smaller.
I usually stay away from homemade yeast bread...glad I tried this recipe. It turned out so beautiful and delicious! Now I have confidence in doing yeast breads. My husband couldn't get enough of this and he is not a sweets guy!
Love the caramel sauce smothered all over it. Thanks for the recipe. I’ll be making this again and again.
I cheated and used frozen dinner rolls but I love the caramel sauce. It makes for a wonderful variation and everyone devoured it.
It is not a sweet bread, and it seems to be dry. It was better when it was sliced and toasted with butter. Made three in a row , it was ok but I wanted a sweet bread.
I love it I remember making this wonderful snek. So I seen it so now I'm going to do it for my kids.
I love monkey bread...especially when it's flavored like my favorite pecan rolls. Yum! And, frankly, the name Monkey Bread is just so darn cute! Does anyone know why it's called monkey bread?
We made these for a church breakfast and everyone loved them! The best monkey bread I've ever tasted? Definitely a keeper!
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