Shelly's Recipe

CARAMEL PECAN MUNKEY BREAD

Category: Bread

1 pkg frozen bread dough, thawed and cut into 40 balls

Caramel
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream

3/4 cup chopped pecans
1 cup sugar
1 tsp ground cinnamon
1/2 cup butter, melted

In a saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased Bundt pan; sprinkle with half the pecans.

In a bowl, combine cinnamon and sugar. Place melted butter in another bowl. Dip dough balls in melted butter, then roll in sugar mixture. Place 30 balls in the but pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rice in until doubled, about 45 minutes.

Bake at 350 for 36 minutes or until golden brown. (Cover loosely with foil if it begins to brown to quickly.) Cool for 10 minutes before inverting onto serving plate. Serve warm.