Sticky Sweet Monkey Bread Recipe

Treat your guests to a decadent dessert this Thanksgiving

Treat your guests to a decadent dessert this Thanksgiving

Sticky Sweet Monkey Bread Dough

  • 2¼ cups bread flour
  • 2 eggs
  • ½ tbsp salt
  • ½ cup butter, soft
  • 1½ tbsp sugar
  • 2½ tbsp milk, warm
  • 2 tsp dry active yeast


  • 6 tbsp butter, soft
  • 1 cup brown sugar
  • 6 tbsp whipping cream
  • 6 tbsp pecans, chopped


  • 1 cup sugar
  • 1 tsp cinnamon, ground
  • ½ cup butter, melted
  • 6 tbsp pecans, chopped


  1. Grease Bundt pan and a large bowl, and place these to the side.
  2. Dough: In the bowl of a stand mixer, dissolve the yeast in the milk. Add in the flour, eggs, salt, butter and sugar. Beat on second speed for 3 minutes. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl and cover to prevent surface from drying out. Place in a warm spot in your kitchen, to rise, for 30 minutes.
  3. Caramel: Bring the brown sugar, butter and cream to a boil in a small saucepan. Cook and stir for 3 minutes. Pour half into your Bundt pan and sprinkle with the pecans.
  4. Assembly: Mix together the sugar and cinnamon in a shallow bowl. Turn out your dough from the bowl onto a floured surface, divide into rough balls about 1½ inches in diameter.
  5. Pour the melted butter into a bowl and toss the dough balls in the butter to fully coat. Roll the dough balls in the cinnamon sugar mixture and place half into your Bundt pan on top of the caramel.
  6. Pour the remaining caramel and pecans over top of the dough in the Bundt pan. Fill the with the remaining dough balls. Cover the pan and place in a warm area in your kitchen. Let rise until doubled, about 45 to 60 minutes depending on room temperature.
  7. Preheat oven to 350 F.
  8. Once doubled, bake bread for about 45 minutes, or until the top is a deep golden brown.
  9. Cool for 10 minutes before inverting onto a plate. Serve warm and enjoy!


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