Secret Monkey Bread Recipe with Pecans & Caramel
My homemade Monkey Bread recipe is made from scratch featuring sweet, cinnamon-dusted dough, toasted pecans, and a rich caramel sauce.
- Prep time
- 25 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 1/4 cups (1 lb 1oz/461g ) all-purpose flour
- 2 1/4 teaspoon (6g/1/4 oz) active dried yeast
- 1/4 cup (2oz/57g) sugar
- 2 teaspoons salt
- 1 cup (8floz/225ml) milk
- 1/3 cup (2 1/2floz/71ml) water
- 2 tablespoons (1oz/28g) butter (, divided)
- 1/2 cup (4oz/115g) cream cheese ((for stuffing))
- 1 cup (5oz/142g) toasted pecan (, chopped)
- 1 cup (8oz/225g) butter
- 2 cups (12oz/340g) packed dark brown sugar
- 1/2 cup (4floz/115ml) heavy cream
- pinch of salt
- ½ cup sugar
- 2 tablespoons ground cinnamon
Instructions
- 1
Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook.
- 2
In a microwavable measuring jug, heat together the milk, water, butter until luke warm and the butter is melted.
- 3
Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast.
- 4
Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be saggy and on the wet side.
- 5
Coat a large bowl with vegetable oil (or any flavorless oil). Place the dough in the bowl and turn to coat lightly.
- 6
Cover the bowl with plastic wrap and let the dough rise until doubled, 1 ½ -2 hours.
- 7
by combining the ingredients in a pot and heating until the sugar dissolves and the butter melts. set aside to cool.
- 8
To form the bread, gently remove the dough from the bowl and knead lightly on a floured surface knocking out the air.
- 9
Using a bench scraper or knife, cut the dough into big and small pieces, a nice mix.
- 10
For the secret ingredient: Smear some cream cheese in the middle of some dough pieces (do as many as you want).
- 11
Wrap the dough around the cream cheese sealing it in a ball. Pinch to secure closed.
- 12
In a large bowl mix together the sugar and cinnamon and toss in your dough pieces covering each piece generously.
- 13
In a Bundt pan, Drizzle in a layer of the caramel sauce and ⅓ of the pecans.
- 14
Layer in ½ of the dough pieces.
- 15
Repeat the second layer by scatter on another ⅓ of the pecans and go another round with the caramel sauce.
- 16
Top off with the remaining dough pieces, pecans and the last of the caramel sauce.
- 17
Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise at room temperature for 25-30 minutes or until puffy and they have risen 1-2 inches from the top of the pan (To make the day before refrigerate the bread once assembled, bake the next day)
- 18
Heat the oven to 350oF (180oC). Unwrap the pan and bake for 35-40 minutes or until the top is beautifully brown and caramel begins to bubble around edges.
- 19
Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes. Enjoy straight away!
- 20
Store leftovers covered at room temperature for 3 days.