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Caramel Pecan Monkey Bread

PLACEHOLDER RECIPE — Korinne will replace this with her own. Pull-apart brioche rolled in cinnamon sugar and baked in a caramel pecan glaze.

Prep
40 min
Cook
35 min
Total
1 hr 15 min
  • baking
  • breakfast
A ring of monkey bread glazed in caramel and pecans

Ingredients

12 servings

Makes 12 servings

  • ¾ cup whole milk
  • 2 ¼ tsp instant yeast
  • ¼ cup granulated sugar
  • 2 eggs
  • 3 ½ cups all-purpose flour
  • 1 tsp salt
  • 6 tbsp unsalted butter
  • 1 cup granulated sugar
  • 1 tbsp ground cinnamon
  • ½ cup unsalted butter
  • ¾ cup packed brown sugar
  • 1 cup pecans

Steps

  1. Mix the milk, yeast, and sugar. Add the eggs, flour, and salt and knead 5 minutes. Knead in the softened butter until smooth.
  2. Cover and let rise until doubled, about 1 hour.
  3. Grease a bundt pan and scatter half the pecans in the bottom.
  4. Pinch the dough into walnut-sized pieces. Dip each in melted butter, then roll in the cinnamon sugar. Layer in the pan.
  5. Stir the brown sugar into the remaining melted butter and pour over the dough. Top with the rest of the pecans.
  6. Cover and let rise 30 minutes. Bake at 350°F for 30–35 minutes, until deep golden.
  7. Cool 5 minutes, then turn out onto a plate while still warm.

PLACEHOLDER NOTES. Turn it out while it’s warm, or the caramel sets in the pan.