Last updated on October 26th, 2017 at 12:38 pm
This homemade Caramel Pecan Monkey Bread is chewy, sweet, sticky and made from scratch! Cinnamon sugar dough balls baked in gooey caramel-pecan resulting in a delectable treat!
Yes, I do love shortcuts. Yes I use them all the time, but there is something therapeutic about making your own dough, and the whole bread making process. Like in the case of this amazing Baurenbrot German Farmer Style Bread.
If you have little ones or teens at home (I have both) there is nothing more fun for them than kneading dough and rolling dough balls!!
Don’t be intimidated by the process. It’s actually quite simple and easy. It takes a bit of “inactive time” as the dough needs to rest overnight. Other than that, it actually goes fast!
Let me give you a step by step guide for making this delicious Caramel Pecan Monkey Bread:
- Make the dough. Mix the yeast and lukewarm water (imagine the temperature of a baby bath) in the bowl of a stand mixer. Let it rest for a few minutes. If it bubbles up, you are good to go! Don’t expect millions of bubbles! Just a few bubbles tell us the yeast is active and alive.
- Add the rest of the ingredients and some of the flour. Attach the dough hook. Mix. A very sticky dough will form. Add the rest of the flour and mix.
- Your dough should be firm and elastic. Dump it on a floured surface and knead it a few times.
- Place the dough in a greased bowl (butter or cooking spray works). Cover and refrigerate overnight (or for at least 8 hours).
The next day is when the fun happens!
- Grease a bundt pan with butter or cooking spray.
- Gather the pecan caramel ingredients.
- Bring the sugar, butter, and cream to a boil. It bubbles up pretty strongly! Nothing to fear!
- Stir for about 5 minutes or until slightly darker.
- Take the caramel off the heat and pour half into the bundt pan.
- Sprinkle half the nuts! Set aside.
This is the part my kids love the most! Dough rolling! Which to them means play-dough time!
- Roll the dough into balls. Most likely all the balls will look irregular and “non-perfect”. It’s OK you only live once! Have some fun!
- Next, dunk each ball into melted butter and then roll it into cinnamon sugar.
- I always use one hand for wet (butter) and one for dry (sugar) . My kids for some reason do not follow this method! They always end up with both hands covered in butter and sugar!!!
- Place the balls into the bundt pan as you go!
- When you are half way done (about 20 dough balls in the bundt pan), pour over the rest of the caramel and nuts.
- Continue with the rest of the dough balls until you are done.
- Bake! Remove from the oven. Smell the magnificent aroma of cinnamon, caramel and pecans!
- Let the Caramel Pecan Monkey Bread cool for about 10 minutes. Drool just thinking about what you are about to eat!
- Send everyone away so you, and only you can have the first, most delicious sweet bite! Invert into a platter. OK maybe be nice and gather everyone to pull out monkey bread pieces and devour them!
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- 1 (1/4-ounce) envelope active dry yeast
- 1 1/4 cups 2% milk, lukewarm
- 5 1/2 tablespoon unsalted butter melted, plus more for the bowl and pan
- 2 eggs
- 1/4 cup sugar
- 1 teaspoon sea salt
- 5 cups all-purpose flour
- 2/3 cup light brown sugar, packed
- 4 tablespoons unsalted butter, cubed
- 1/4 cup heavy cream
- 3/4 cup pecans, chopped
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 8 tablespoons unsalted butter, melted
In the bowl of a stand mixer, dissolve the yeast in 1/4 cup lukewarm (105 to 110 F) water. Let it sit for about 5 minutes. Add the milk, butter, eggs, sugar, salt and 3 cups of flour. Use the dough hook attachment and mix on medium for 4 minutes. Stir in the remaining flour and mix until well combined and a firm dough has formed.
Remove the dough from the bowl and onto a floured surface. Knead for about 6 minutes or until smooth and elastic.
Place the dough into a greased bowl. Cover and refrigerate overnight.
The next day when ready to make the caramel, grease a 10-inch bundt pan with butter or cooking spray.
Into a small saucepan over high heat, add the brown sugar, butter and cream. Bring to a boil. Cook stirring constantly for about 5 minutes or until slightly dark and thick.
Remove from the heat and pour half of the caramel into the bundt pan. Sprinkle with half of the pecans.
In a shallow bowl, combine the cinnamon and sugar. Have the melted butter ready in a small bowl.
Remove the dough from the refrigerator and press it down. Shape the dough into balls of about 1 1/4 inch. You will have about 40 balls.
Dip each dough ball into the melted butter and then roll it into the cinnamon sugar.
Arrange about 20 dough balls into the bundt pan and pour the rest of the caramel over them. Sprinkle with the remaining pecans.
Top with the rest of the dough balls. Cover and let it rise for about 45 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Bake for about 30 to 35 minutes or until golden brown. Remove from the oven and let it cool for 10 minutes. Invert onto a serving platter. Enjoy!
Recipe adapted from Bobby Flay’s Brunch Book
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