Pecan Pie Monkey Bread Recipes

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MAPLE PECAN MONKEY BREAD



Maple Pecan Monkey Bread image

Maple syrup gives an autumnal feel and subtler sweetness to traditionally sugary monkey bread. Any grade of maple syrup works: B and C will give you a more robust maple flavor, while Grade A will deliver a more delicate, refined sweetness. Here, the syrup is mixed with brown butter and used to glaze extra-rich brioche dough rounds and toasted pecans. It all caramelizes together into a fluffy yet chewy pull-apart bread punctuated with the crunch of nuts. If you prefer a rustic look, you don't have to roll the pieces of dough into balls. Just cut them into even pieces and coat with the cinnamon sugar. This recipe is at its soft and gooey best the day it's made, but it can be kept at room temperature overnight and reheated in a 350-degree oven for 10 minutes.

Provided by Genevieve Ko

Categories     breakfast, brunch, snack, breads, pastries, dessert, side dish

Time 1h

Yield 12 servings

Number Of Ingredients 9

3 1/2 cups/450 grams all-purpose flour
1 tablespoon instant yeast
2 1/2 teaspoons fine salt
4 large eggs, at room temperature
1/2 cup/120 milliliters plus 2 tablespoons maple syrup
1 1/4 cups/285 grams unsalted butter (2 1/2 sticks), cut up and softened, plus more for the bowl and pan
1/4 cup/50 grams sugar
1 teaspoon ground cinnamon
1 cup/100 grams pecan halves, toasted

Steps:

  • In the bowl of a stand mixer fitted with the paddle attachment, mix flour, yeast and 1 1/2 teaspoons salt on low speed to blend. Add eggs, 2 tablespoons syrup and 3 tablespoons warm water, and beat on low speed until the mixture comes together. Switch to the dough hook and beat on low speed. While beating, add 3/4 cup/1 1/2 sticks softened butter, a few pieces at a time, until fully incorporated. Continue beating, scraping bowl and hook occasionally, until dough is smooth and elastic, about 10 minutes. (If the dough doesn't come together easily after a few minutes and remains shaggy, dry, or tough, add warm water, 1 tablespoon at a time, until the dough forms a smooth, soft ball.)
  • Lightly butter a large bowl. Turn dough into bowl, cover with a clean kitchen towel and let rise in a warm spot until doubled in bulk, about 1 1/2 hours. Gently press the dough down. If it feels very soft or greasy, cover tightly with plastic wrap and refrigerate until slightly firmer, about 15 minutes and up to 1 day.
  • When ready to assemble, melt remaining 8 tablespoons butter in a large saucepan over medium heat. Cook, stirring with a wooden spoon, until dairy solids turn golden brown and butter smells nutty. While stirring, add remaining 1/2 cup maple syrup and 1 teaspoon salt in a steady stream. Bring to a boil, stirring, then remove from the heat.
  • Mix sugar and cinnamon in a medium bowl. Butter a 10-inch Bundt or tube pan. Turn dough out onto a clean work surface and roll into a 2-inch thick rope. Cut into 8 even pieces, then cut each of those pieces into 8 pieces for 64 pieces total.
  • Gently roll a piece into a ball and drop in cinnamon sugar. Repeat until you have a single layer of balls at the bottom of the bowl. Shake the bowl to evenly coat the balls with the cinnamon sugar. Put the sugared balls in the pan and repeat until you have a single layer in the pan. Scatter some pecans all around. Repeat until all the balls and pecans are in the pan. Drizzle the brown butter syrup all along the sides of the pan and over the top of the balls. Cover with a clean kitchen towel and let rise until puffed and an inch away from the top of the pan, 30 to 45 minutes.
  • Heat oven to 350 degrees. Uncover pan and bake until golden brown on top, 35 to 40 minutes. Put pan on a wire rack and let stand for 5 minutes. Center a large plate over the pan, grip the plate and pan together, and quickly and carefully flip both together. Carefully lift off the pan. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 27 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 251 milligrams, Sugar 15 grams, TransFat 1 gram

CARAMEL, PUMPKIN & PECAN MONKEY BREAD



Caramel, Pumpkin & Pecan Monkey Bread image

If you've got refrigerated biscuits, you've got the beginnings of this scrumptious caramel-topped pumpkin pecan monkey bread.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 20 servings

Number Of Ingredients 8

1 pkg. (11 oz.) KRAFT Caramels
1/3 cup milk
1/4 cup butter
1/2 cup canned pumpkin
1/2 cup coarsely chopped PLANTERS Pecans
1/3 cup sugar
1 Tbsp. ground cinnamon
2 cans (7.5 oz. each) refrigerated biscuits, quartered

Steps:

  • Heat oven to 350°F.
  • Cook and stir caramels, milk and butter in medium saucepan on medium heat 8 to 10 min. or until caramels are completely melted and mixture is well blended. Add pumpkin; mix well. Pour half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; sprinkle with nuts.
  • Mix sugar and cinnamon. Dip biscuit pieces in sugar mixture, turning to evenly coat each piece; place in layers over pumpkin mixture in pan. Cover with remaining pumpkin mixture.
  • Bake 35 min. or until golden brown. Cool in pan 10 min.; invert onto serving plate. Remove pan. Serve warm.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 16 g, Protein 3 g

CARAMEL-PECAN MONKEY BREAD



Caramel-Pecan Monkey Bread image

The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 50m

Yield 20 servings.

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
5 tablespoons plus 1/2 cup butter, divided
1-1/4 cups warm 2% milk (110° to 115°)
2 large eggs, room temperature
1-1/4 cups sugar, divided
1 teaspoon salt
5 cups all-purpose flour
1 teaspoon 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 tablespoons 2% milk

Steps:

  • Dissolve yeast in warm water. Melt 5 tablespoons 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 in. 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-in. 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°. 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.

Nutrition Facts : Calories 334 calories, Fat 15g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 207mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.

SOUTHERN PECAN BREAD



Southern Pecan Bread image

Southern Pecan Bread is completely indescribable! Super buttery, sweet and loaded with pecans. Serve it with your morning coffee or as a totally addictive Thanksgiving side dish everyone will love! Guaranteed to be a new family favorite!

Provided by Shelly

Categories     Bread

Time 40m

Number Of Ingredients 8

1 1/2 cups light brown sugar
1/2 cup granulated sugar
1 1/4 cup butter, melted
4 eggs, lightly beaten
1 teaspoon vanilla
1/2 teaspoon kosher salt
1 1/2 cups self-rising flour
1 1/2 cups chopped pecans

Steps:

  • Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper. Coat generously with nonstick spray and set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn mixer up to medium speed and mix for 1 minute until smooth.
  • Turn mixer to low and mix in the flour until just combined. Fold in the pecans.
  • Transfer mixture to your prepared pan and bake for 30-35 minutes, or until the center is just set and the edges are lightly golden.
  • Cool completely in the pan, and then cut into squares.

Nutrition Facts : ServingSize 1 Square, Calories 473 calories, Sugar 33.3 g, Sodium 130.6 mg, Fat 30.7 g, SaturatedFat 13.3 g, TransFat 0 g, Carbohydrate 46.8 g, Fiber 1.7 g, Protein 5.2 g, Cholesterol 112.8 mg

PECAN PIE MONKEY BREAD



Pecan Pie Monkey Bread image

Quick Pecan Pie Monkey Bread. The BEST pecan praline sweet bread for an easy Christmas morning breakfast tradition with homemade caramel sauce.

Provided by Jessica (swankyrecipes.com)

Categories     Breakfast

Time 55m

Number Of Ingredients 8

2 package ((16.3 ounces each) Pillsbury Grands Flaky Layers biscuits)
1 cup sugar
1/4 cup butter (, melted)
1/2 tablespoon cinnamon - optional
1 cup pecans (, chopped)
6 tablespoons unsalted butter
1 cup packed brown sugar
6 tablespoons heavy whipping cream

Steps:

  • In a small saucepan, combine brown sugar, heavy whipping cream and butter over medium heat. Allow mixture to melt and slightly come to boil for a few seconds then stir well to dissolve mixture and remove from stove top; set aside.
  • Grease a 15 cup bundt cake pan and preheat oven to 350 degrees F.
  • In a small bowl, mix cinnamon and sugar. Open biscuit can and cut each circle biscuit into fourths. Repeat until done. Dunk each piece into melted butter and cover with cinnamon and sugar then place evenly into bundt cake pan.
  • After one can of dough has been prepared, sprinkle 1/2 cup chopped pecans and 1/3 caramel mixture over the top. Repeat cutting the biscuits and preparing them the same way.
  • Once done, sprinkle remaining pecans and caramel sauce over top.
  • Bake in oven for 30-35 minutes. Turn upside down over serving plate and serve warm.

Nutrition Facts : Calories 319 kcal, Carbohydrate 40 g, Protein 2 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 43 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving

PECAN PIE MONKEY BREAD



Pecan Pie Monkey Bread image

Provided by Bobby Flay

Categories     side-dish

Time 14h15m

Yield 20 servings

Number Of Ingredients 16

1 package (1/4 ounce) active dry yeast
1/4 cup water (110 degrees F to 115 degrees F)
5 cups all-purpose flour, plus more for dusting
1 to 1/4 cups warm 2-percent milk (110 degrees F to 115 degrees F)
1/3 cup unsalted butter, melted, plus more for greasing
1/4 cup sugar
1 teaspoon salt
2 eggs
6 tablespoons unsalted butter, cubed, plus more for greasing
1 cup packed brown sugar
6 tablespoons heavy whipping cream
6 tablespoons chopped pecans
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
6 tablespoons chopped pecans

Steps:

  • For the dough: Dissolve the yeast in the water in the bowl of a stand mixer. Add 3 cups of the flour, the milk, butter, sugar, salt and eggs. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a firm dough. Turn out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
  • For the caramel: Generously butter a 10-inch bundt pan. Bring the brown sugar, butter and cream to a boil in a small saucepan. Cook and stir for 3 minutes. Pour half into the greased bundt pan and sprinkle with the pecans.
  • For assembly: Punch the risen dough down and shape into 40 balls (1 to 1 1/4 inches in diameter). Mix together the sugar and cinnamon in a shallow bowl.
  • Pour the melted butter into another bowl. Roll the balls in the butter and then roll in the cinnamon-sugar mixture. Place 20 balls in the bundt pan and top with remaining caramel and the pecans. Lastly, place the final 20 balls of dough into the pan. Cover the bundt pan and let rise until doubled, about 45 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake until the top is a deep golden brown, 45 to 50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

PECAN PIE MONKEY BREAD



Pecan Pie Monkey Bread image

Provided by Food Network

Categories     dessert

Time 55m

Yield 12 Pieces

Number Of Ingredients 6

¾ cup packed brown sugar
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle Refrigerated Buttermilk Biscuits
¼ cup honey
6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 cups chopped pecans

Steps:

  • 1. Preheat the oven to 350°F. Coat a 12-cup fluted Bundt® cake pan with cooking spray.
  • 2. Place ½ cup brown sugar in a large resealable plastic bag. Cut each biscuit round into quarters and toss in the sugar until evenly coated.
  • 3. In a small bowl, whisk the honey, butter, vanilla, and remaining ¼ cup brown sugar until smooth. Place half of the biscuit pieces in the prepared pan and top with half of the pecans and honey mixture. Repeat layering once.
  • 4. Bake until golden brown and the dough is cooked through, about 35 minutes. Cool in the pan on a wire rack for 10 minutes. Carefully invert onto serving plate or wire rack. Serve warm.

PECAN PIE MONKEY BREAD



Pecan Pie Monkey Bread image

Make and share this Pecan Pie Monkey Bread recipe from Food.com.

Provided by TARGETreg Recipes

Categories     Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 6

3/4 cup packed brown sugar
2 (16 1/3 ounce) cans Pillsbury® Grands!® Refrigerated Homestyle Buttermilk Biscuits
1/4 cup honey
6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 cups chopped pecans

Steps:

  • Preheat the oven to 350°F Coat a 12-cup fluted Bundt® cake pan with cooking spray.
  • Place 1/2 cup brown sugar in a large resealable plastic bag. Cut each biscuit round into quarters and toss in the sugar until evenly coated.
  • In a small bowl, whisk the honey, butter, vanilla, and remaining 1/4 cup brown sugar until smooth. Place half of the biscuit pieces in the prepared pan and top with half of the pecans and honey mixture. Repeat layering once.
  • Bake until golden brown and the dough is cooked through, about 35 minutes. Cool in the pan on a wire rack for 10 minutes. Carefully invert onto serving plate or wire rack. Serve warm.

Nutrition Facts : Calories 251.2, Fat 18.8, SaturatedFat 4.8, Cholesterol 15.3, Sodium 5, Carbohydrate 21.9, Fiber 1.8, Sugar 19.9, Protein 1.8

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