Published: by Absolutely Recipes, in the recipes category.

Caramel & Pecan Monkey Bread Recipe.

Ingredients:

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 degrees to 115 degrees )
5 TBSPs plus 1/2 cup butter, divided
1-1/4 cups warm 2% milk (110 degrees to 115 degrees )
2 large eggs, room temperature
1-1/4 cups sugar, divided
1 TSP salt
5 cups all-purpose flour
1 TSP ground cinnamon
CARAMEL:


2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
3/4 cup chopped pecans, divided
OPTIONAL GLAZE:


4 ounces cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
3 to 5 TBSPs 2% milk

Recipe Instructions:

Dissolve yeast in warm water.
Melt 5 TBSPs butter.
Add milk, eggs and melted butter; stir in 1/4 cup sugar, 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, 6-8 minutes.
Place in a greased bowl, turning once to grease the top.
Refrigerate, covered, overnight.

Punch dough down; shape into 40 balls (about 1-1/4 inch diameter).
Melt remaining butter.
In a shallow bowl, combine cinnamon and remaining sugar.
Dip balls in butter, then roll in sugar mixture.

For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat.
Cook and stir 3 minutes.
Pour half of the caramel into a greased 10 inch fluted tube pan; layer with half the pecans and half the dough balls; repeat.
Cover and let rise until doubled, about 45 minutes.

Preheat oven to 350 degrees .
Bake until golden brown, 30-40 minutes.
(Cover loosely with foil for last 10 minutes if top browns too quickly.
) Cool 10 minutes before inverting onto a serving plate.

For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar.
Add enough milk to reach desired consistency.
Drizzle glaze over warm bread.

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