Pull-Apart Cinnamon Pecan Monkey Bread
Buttery dough balls rolled in cinnamon sugar, layered with pecans, and baked into a sticky, pull-apart caramel-glazed loaf.
Monkey bread is built for sharing, meant to be pulled apart piece by piece with sticky fingers rather than sliced neatly. Soft dough balls tumble through cinnamon sugar and toasted pecans before baking in a bath of brown sugar and butter that turns into caramel at the bottom of the pan. Flip it out onto a plate while it's still warm so all that glaze cascades over the top.
Ingredients
- 3/4 cup warm whole milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar, divided
- 3 1/2 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1/4 cup unsalted butter, softened, plus 3/4 cup melted
- 2 large eggs
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 cup chopped toasted pecans
Instructions
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1
Bloom the yeastStir the yeast and a pinch of the granulated sugar into the warm milk and let sit for 5 minutes until foamy.
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2
Make the doughIn a stand mixer, combine the flour, remaining granulated sugar, and salt, then add the yeast mixture, softened butter, and eggs, mixing and kneading until a smooth, elastic dough forms, about 7 minutes.
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3
First risePlace the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled.
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4
Cut and coatPunch down the dough and tear into roughly 40 small pieces, rolling each into a ball, then dip in the melted butter and roll in a mixture of the brown sugar and cinnamon.
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5
Layer in the panScatter half the pecans in a greased bundt pan, layer in the coated dough balls, sprinkle the remaining pecans throughout, and drizzle any leftover butter and cinnamon sugar over the top.
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6
Second riseCover loosely and let rise for another 30 to 40 minutes until puffy and filling the pan.
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7
Bake until deep goldenBake at 350°F for 32 to 35 minutes until deeply golden and bubbling, tenting with foil if it browns too quickly.
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8
Invert and serveLet the bread cool in the pan for 10 minutes, then invert onto a serving plate so the caramel drips down over the top, and serve warm.
Let it cool exactly 10 minutes before inverting; any longer and the caramel can set and stick stubbornly to the pan.
Store covered at room temperature for 2 days or refrigerate up to 5 days; rewarm individual portions in the microwave for 15 to 20 seconds.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
