↞ recipe box start page
Category: BREADS
Prep Time: Cook Time: Total Time:
Ingredients
1 package (1/4 ounce) active dry yeast
1/4 cup water (110° to 115°)
1-1/4 cups warm 2% milk (110° to 115°)
1/3 cup butter, melted
1/4 cup sugar
2 eggs
1 teaspoon salt
5 cups all-purpose flour
CARAMEL:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
ASSEMBLY:
3/4 cup chopped pecans
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
Directions
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 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, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans.
Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.
Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Yield: 1 loaf (20 servings).
tip:
save time by kneading the dough and refrigerating overnight. The next day, let the dough sit on the counter for 30 minutes, then continue as the recipe directs.
view more member recipes
Caramel-Pecan Monkey Bread
view my recipes
print
save
Category: BREADS
Prep Time: Cook Time: Total Time:
Ingredients
1 package (1/4 ounce) active dry yeast
1/4 cup water (110° to 115°)
1-1/4 cups warm 2% milk (110° to 115°)
1/3 cup butter, melted
1/4 cup sugar
2 eggs
1 teaspoon salt
5 cups all-purpose flour
CARAMEL:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
ASSEMBLY:
3/4 cup chopped pecans
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
Directions
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 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, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans.
Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.
Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Yield: 1 loaf (20 servings).
tip:
save time by kneading the dough and refrigerating overnight. The next day, let the dough sit on the counter for 30 minutes, then continue as the recipe directs.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
* Caramel-glazed Monkey Bread *
by sgre52160
Wax paper 3/4 cup granulated sugar 3/4 cup firmly packed light brown sugar 1 tablespoon ground cinnamon Frozen Sweet Roll Bread Dough, thawed 3/4 cup butter, melted 1 cup chopped toasted pe
by sgre52160
Wax paper 3/4 cup granulated sugar 3/4 cup firmly packed light brown sugar 1 tablespoon ground cinnamon Frozen Sweet Roll Bread Dough, thawed 3/4 cup butter, melted 1 cup chopped toasted pe
Cinnamon-pecan Monkey Bread
by ICOOK2
Ingredients 1 C. chopped pecans 1/3 C. brown sugar 1/3 C. sugar 1 Tbs. ground cinnamon 1 thawed loaf frozen bread dough 6 Tbs. melted butter Directions Sprinkle the pecans in the botto
by ICOOK2
Ingredients 1 C. chopped pecans 1/3 C. brown sugar 1/3 C. sugar 1 Tbs. ground cinnamon 1 thawed loaf frozen bread dough 6 Tbs. melted butter Directions Sprinkle the pecans in the botto
Cinnamon Pecan Swirl Monkey Bread
by sgre52160
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 sod
by sgre52160
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 sod
Caramel Pecan Munkey Bread
by sgre52160
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
by sgre52160
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
view more member recipes
related CDKitchen recipes
Butterscotch Pudding Monkey Bread
Caramel Pecan Pie
Caramel Pecan Bread Pudding
Caramel Coconut Pecan Pie
Chocolate Caramel Pecan Smoothie
Caramel Pecan Cheesecake
Caramel-Chocolate Pecan Pie
Easy Turtle Candy
Brie With Hot Pecan Caramel Sauce
Chocolate Caramel Pecan Pie