| Level: | Easy |
| Total: | 14 hr 15 min |
| Active: | 40 min |
| Yield: | 20 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 360 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 1 g |
| Sugar | 24 g |
| Protein | 5 g |
| Cholesterol | 53 mg |
| Sodium | 135 mg |
Reviews
Another hit. It’s been requested at future brunches. I do wish I had made it the dough the night before. I’ll do that next time. I also missed the need to let it rise a second time so it was done the same time as the other food. But this is ideal for when people are showing up early before most of the food is ready. Something great to snack on.
One note. Second time I made this I had the warning about sticking in the pan in the back of my head. I flipped the pan before the -0 minutes of rest. BIG mistake. It totally fell apart, but still tasted great.
One note. Second time I made this I had the warning about sticking in the pan in the back of my head. I flipped the pan before the -0 minutes of rest. BIG mistake. It totally fell apart, but still tasted great.
This recipe is the BOMB!! Thanks Bobby for this one. Saw the episode where this was made and had to find the recipe. So glad I did. The caramel sauce and pecans with the yeast balls of goodness….well, I think that says it all
Love anything Bobby Flay this was of course spectacular wish I can add a pics of it. I would recommend sheet underneath to avoid caramel mess…xoxo thank you Bobby
Can this be prepared ahead and frozen until ready to bake? If so, what are the baking instuctions?
Taste GREAT!!!
I made this for Christmas brunch and it turned out wonderfully. It was very easy and I used my kitchenaid for the mixing and kneeing of the dough. I used 1.25 cups of milk (the recipe calls for “1 to 1/4 cups”). Usually, when I make stuff like this the sauce tends to be on the lite site and I typically double it. For this recipe I doubled the caramel, but doubling the recipe was very unnecessary. The recipe calls for just the right amount of caramel sauce. I’m adding this to my favorites list for sure!
What does “1 to 1/4 cups” warm milk mean?
I made the mistake of making the monkey bread the day before and served it cold the next morning. It was pretty dry. I then microwaved a few pieces at a time to reheat and the bread was nice.
So good we made another two days later. If you want to save time and use Pillsbury biscuit dough (cutting pieces into fourths and making balls) it works just as well and can be made all at once.
This recipe was SOOO delish and impressive! It came out beautifully. I made it for a weekly gathering and I got so many compliments. They took the leftovers home and some said it was the BEST monkey bread they had ever had. I was very impressed myself how good and tasty it was. Bravo Bobby Flay!