Salted Caramel Monkey Bread with Toasted Pecans

Simple Clean and Homemade I Salted Caramel Monkey Bread with Toasted Pecans 4

Holy monkey bread. I thought I never had monkey bread until I was an adult. Then, where I was making this, I realized that we actually had it all the time when I was a kid. There were two small grocery stores in my town when I was a kid (now there is only one). The one that closed had a hot foods section with a bakery. Mom mom bought monkey bread all the time. Except it wasn’t called monkey bread. I thought it was dry as a kid and never really ate it. I hate when any kind of sweet breakfast food is dry (cinnamon rolls, stickies, etc).

Simple Clean and Homemade I Salted Caramel Monkey Bread with Toasted Pecans

This is so unbelievably good. The caramel makes it not dry. The nuts give it a toasted flavor. The salted caramel adds the salty sweet component. Plus all that cinnamon. Wow. So. Good.

Simple Clean and Homemade I Salted Caramel Monkey Bread with Toasted Pecans 3

I think it is best within the first hour, but it is good when reheated the next day, too. I think this is the perfect Christmas morning breakfast. Everyone can pick at it when they want to and enjoy yummy tidbits of salted caramel, fluffy cinnamon bread, and toasted pecans.

Salted Caramel Pecan Monkey Bread

by Jessica

Prep Time: 3 hours

Cook Time: 40 minutes

Ingredients (20 servings)

    For the Dough

    • 1 tablespoon sugar
    • 3 cups water (105-115 degrees F)
    • 1 1/2 tablespoons yeast
    • 1 1/2 tablespoons salt
    • 6 1/2 cups all purpose flour

    For The Caramel

    • 1/4 cup butter
    • 3/4 cup brown sugar
    • 1/4 cup heavy cream
    • 1/2 teaspoon salt
    • 1/2 teaspoon vanilla

    For the Monkey Bread

    • 1 cup cinnamon sugar
    • 1/2 cup melted butter
    • 3/4 toasted pecan pieces
    • 45 dough balls (from half of the dough recipe above)


    For the Dough

    In the bowl of a stand mixer, add sugar and warm water. Sprinkle the yeast on top. Allow to sit for 10 minutes or until foamy.

    With the stand mixer on low, add the flour and salt. Mix to combine, about 3-5 minutes. Place the dough in a greased bowl and cover with plastic wrap. Allow to rise for 2 hours in a warm place.

    If using later, break into four dough balls and place in a plastic bag. Store in the refrigerator for up to two weeks. You will use two dough balls for this recipe. You can use the rest for pizza or breadsticks.

    For the Caramel

    In a 3 quart sauce pan, add the sugar, butter, and cream. Heat over medium heat until it comes to a boil. Boil for 3 minutes . Do not stir while it is cooking. Remove from the hat and stir in the salt and vanilla.

    For the Monkey Bread

    Heat the oven to 350 degrees. Spray a bundt pan with nonstick spray. Sprinkle with half of the pecans. Drizzle in half of the caramel.

    Coat the dough balls in butter then roll in cinnamon sugar, only a few at a time. Line the bottom of the bundt pan with 20 dough balls. Add the remaining nuts and caramel. Add the remaining dough balls coated in butter and cinnamon sugar. Pour remaining butter and cinnamon sugar over the top.

    Set on top of the stove, making sure the burners are off. Allow to rise for an additional 30 minutes. Bake in a 350 degree oven for 30-40 minutes. Allow to cool and remove from the pan.

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    1. Crafty P’s avatar

      I haven’t been over here in awhile and am so glad i stopped by here this morning. this looks fabulous! I usually just buy frozen bread dough to make it but I may have to give this a go. In your directions, after you say sprinkle with half the pecans then drizzle in half the pecans, you mean the caramel, right? I figured that’s what you meant, but just wanted to be sure.
      thanks for your recipes!

    2. jessica’s avatar

      You are right. Thanks for stopping by!

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