Caramel-Pecan Monkey Bread
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 326.6
- Total Fat: 11.1 g
- Cholesterol: 41.8 mg
- Sodium: 189.4 mg
- Total Carbs: 57.7 g
- Dietary Fiber: 1.3 g
- Protein: 5.2 g
View full nutritional breakdown of Caramel-Pecan Monkey Bread calories by ingredient
Introduction
Beautiful honey-brown coffeecake made up of pull-apart yeast rolls coated in caramel and pecans. Beautiful honey-brown coffeecake made up of pull-apart yeast rolls coated in caramel and pecans.Number of Servings: 10
Ingredients
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1 1/8 tsp active dry yeast
2 Tbsp warm water (110* to 115*)
1/2 cup + 2 Tbsp warm milk (110* to 115*)
2 Tbsp butter, melted
2 Tbsp sugar
1 egg
1/2 tsp salt
2 1/2 cups flour
Caramel:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup milk
Assembly:
1/3 cup chopped pecans
1/2 cup sugar
1/2 tsp ground cinnamon
Additional milk
Directions
In a medium bowl, dissolve the yeast in the warm water. Add the milk, 2 Tbsp butter, sugar, egg, salt, and 1 1/2 cups flour. Beat on medium speed 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
For caramel: in a small saucepan, bring the brown sugar, 1/4 cup butter, and 1/4 cup milk to a boil, stirring frequently. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-inch bundt pan; sprinkle with half of the pecans.
Punch dough down; shape into 20 balls. In a shallow bowl, combine 1/2 cup sugar with the cinnamon. Place additional milk, about 1/4 cup, in another bowl. Dip balls in milk, then roll in cinnamon sugar mixture.
Place 10 balls in the pan; cover with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.
Bake at 350* 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool 10 minutes on a wire rack before inverting onto a serving place. Serve warm.
Tip: To save time, after kneading the dough and placing in a greased bowl refrigerate overnight. The next day, let the dough sit on the counter 30 minutes, then continue as the recipe directs.
Number of Servings: 10
Recipe submitted by SparkPeople user CLARINETCOOK1.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
For caramel: in a small saucepan, bring the brown sugar, 1/4 cup butter, and 1/4 cup milk to a boil, stirring frequently. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-inch bundt pan; sprinkle with half of the pecans.
Punch dough down; shape into 20 balls. In a shallow bowl, combine 1/2 cup sugar with the cinnamon. Place additional milk, about 1/4 cup, in another bowl. Dip balls in milk, then roll in cinnamon sugar mixture.
Place 10 balls in the pan; cover with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.
Bake at 350* 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool 10 minutes on a wire rack before inverting onto a serving place. Serve warm.
Tip: To save time, after kneading the dough and placing in a greased bowl refrigerate overnight. The next day, let the dough sit on the counter 30 minutes, then continue as the recipe directs.
Number of Servings: 10
Recipe submitted by SparkPeople user CLARINETCOOK1.
Member Ratings For This Recipe
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ROSSYFLOSSY
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