Shelly's Recipe

CINNAMON PECAN SWIRL MONKEY BREAD

Category: Quick Breads

For the sauce:
3/4 cup packed light brown sugar
1/2 cup butter
1/4 cup bourbon
1 teaspoon vanilla

For the bread:
3 cups all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, diced and chilled
1/4 cup (2 ounces) cream cheese, chilled
1 cup buttermilk

For the pecan filling:
1/2 cup packed light brown sugar
1 teaspoon cinnamon
4 tablespoons (1/2 stick) butter, melted
1 cup finely chopped pecans

For the coating:
1/2 cup sugar
1/2 teaspoon cinnamon

Heat the oven to 350 F and generously spray a fluted tube pan, or bundt pan, with non-stick cooking spray.

Begin by preparing the sauce. In a small saucepan combine the brown sugar, butter, and bourbon. Place the pot over medium-low heat and cook until the butter is melted and the sugar dissolves, about 10 minutes. Remove the pot from the heat and add the vanilla. Set aside to cool completely.

In a large bowl whisk together the flour, baking powder, baking soda, and salt. Add the cubed butter and cream cheese and, with your fingers, rub them into the flour mixture until the mixture looks like coarse sand studded with pea sized pieces of butter.

Add the buttermilk and mix until the dough is a shaggy ball. Turn the dough out onto a well floured surface and press the dough into a disk. Fold the dough in half and press out again. Repeat this process three more times, or until the dough is smooth. Cut the dough into three pieces and chill for 15 minutes.

While the dough chills prepare the filling. In a medium bowl combine the brown sugar, cinnamon, melted butter, and pecans. Mix until well combined.

In a small bowl mix the sugar and cinnamon until thoroughly mixed.

Once chilled roll out one of the pieces of dough on a lightly floured surface until it is about a 1/4-inch thick rectangle. It does not have to be perfect. Spread 1/3 of the pecan filling evenly over the dough, then roll the dough along the long side into a tight log. With a serrated knife cut the log into 1/2-inch rolls.

Coat the rolls on all sides with the cinnamon sugar mixture.

Once coated, arrange the rolls in the prepared pan with the swirled sides facing out. Use the ends of the cinnamon rolls to line the inside part of the tube pan. Pour the cooled bourbon butter sauce over the rolls and tap gently to help the sauce settle.

Bake for 35 to 40 minutes, or until the top of the rolls are golden brown and any liquid that remains is very thick and bubbling. Cool in the pan for 20 minutes, then turn out onto a serving platter.