Stuffed Monkey Bread with Pecans & Caramel
Save RecipeMy homemade Monkey Bread Recipe is made from scratch featuring sweet, cinnamon-dusted dough, toasted pecans, and a rich caramel sauce.
Hi Bold Bakers!
Monkey bread is big and bold to begin with, as its a lot of little pieces of sweet yeasted dough baked together in a pretty bundt tin. Just the fact that monkey bread is served in a pull-apart fashion gets me going, but cover it all with sticky bun flavors, add in toasted nuts, and I am over the moon.
Trust me, you and whomever you share this with will be too!
Why is it called monkey bread?
Named after the way it’s eaten, when digging into monkey bread you pull little parts of it off and eat it one by one as opposed to taking a slice. Like a monkey!
My Monkey Bread Recipe is made possible by lots of little individual balls of yeasted dough being shaped, dusted in cinnamon sugar then proofed all together in a bundt tin. The cinnamon sugar creates a barrier between each ball of dough allowing them to be pulled away from one another after baking. Making the dough is similar to making a yeasted donut dough, but instead of being shaped into a circle and fried the dough is rolled then baked. The flavor is somewhere across between a donut and a sticky bun, and I can’t really imagine anything better than that.
Before I pile the cinnamon sugar dusted pieces of dough into the bundt tin, I pour caramel sauce in the bottom of the tin. This sticks the dough together, but also glazes the dough and caramelizes it just like a cinnamon roll or sticky bun. This might sound unlike anything you have ever had before, because it is unlike anything you’ve ever had. Seeing as there is no store-bought copycat, you have to make this at home and I am telling you it is well worth it.
How do you shape monkey bread if you don’t have a bundt pan?
To Shape the monkey bread you really let the dough do the work. After the yeasted dough has proofed for the first time, you punch it down. Next, I use a dough cutter, but you can use a knife to cut the do into a bunch of little pieces. After I cut the dough I roll each one using the palm of my hands, tucking the seams of the pieces underneath themselves to form a perfectly round ball. After this, the shape of the tin is what dictates the shape of the finished pecan monkey bread.
This is why I use a bundt tin as it just looks iconic and pretty. If you do not have a bundt tin, you can use a regular large cake tin, but the effect is not quite the same. It’ll still taste GREAT though!
How can you tell monkey bread is done?
This monkey bread bakes up perfectly. Even though the balls of dough may be different in size, they still bake up in the same amount of time. Once the pecan monkey bread has cooled slightly I turn the tin out, revealing toasted nuts and a beautifully caramel glazed monkey bread. This monkey bread tastes every bit as good as it looks.
It’s one of my favorite things to serve to people because it’s not only super gorgeous, but so much fun to eat!
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My homemade Monkey Bread recipe is made from scratch featuring sweet, cinnamon-dusted dough, toasted pecans, and a rich caramel sauce.
- 3 1/4 cups (1 lb 1oz/461g ) all-purpose flour
- 2 1/4 teaspoon (6g/1/4 oz) active dried yeast
- 1/4 cup (2oz/57g) sugar
- 2 teaspoons salt
- 1 cup (8floz/225ml) milk
- 1/3 cup (2 1/2floz/71ml) water
- 2 tablespoons (1oz/28g) butter , divided
- 1/2 cup (4oz/115g) cream cheese (for stuffing)
- 1 cup (5oz/142g) toasted pecan , chopped
- 1 cup (8oz/225g) butter
- 2 cups (12oz/340g) packed dark brown sugar
- 1/2 cup (4floz/115ml) heavy cream
- pinch of salt
- ½ cup sugar
- 2 tablespoons ground cinnamon
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Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook.
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In a microwavable measuring jug, heat together the milk, water, butter until luke warm and the butter is melted.
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Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast.
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Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be saggy and on the wet side.
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Coat a large bowl with vegetable oil (or any flavorless oil). Place the dough in the bowl and turn to coat lightly.
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Cover the bowl with plastic wrap and let the dough rise until doubled, 1 ½ -2 hours.
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by combining the ingredients in a pot and heating until the sugar dissolves and the butter melts. set aside to cool.
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To form the bread, gently remove the dough from the bowl and knead lightly on a floured surface knocking out the air.
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Using a bench scraper or knife, cut the dough into big and small pieces, a nice mix.
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For the secret ingredient: Smear some cream cheese in the middle of some dough pieces (do as many as you want).
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Wrap the dough around the cream cheese sealing it in a ball. Pinch to secure closed.
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In a large bowl mix together the sugar and cinnamon and toss in your dough pieces covering each piece generously.
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In a Bundt pan, Drizzle in a layer of the caramel sauce and ⅓ of the pecans.
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Layer in ½ of the dough pieces.
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Repeat the second layer by scatter on another ⅓ of the pecans and go another round with the caramel sauce.
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Top off with the remaining dough pieces, pecans and the last of the caramel sauce.
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Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise at room temperature for 25-30 minutes or until puffy and they have risen 1-2 inches from the top of the pan (To make the day before refrigerate the bread once assembled, bake the next day)
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Heat the oven to 350oF (180oC). Unwrap the pan and bake for 35-40 minutes or until the top is beautifully brown and caramel begins to bubble around edges.
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Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes. Enjoy straight away!
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Store leftovers covered at room temperature for 3 days.
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Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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The recipe turned out great, my whole family loved it, but I made some changes that I highly recommended doing:
If you’re using INSTANT dry yeast, then follow the recipe as instructed
But if you’re using ACTIVE dry yet, take the 1/3 cup of water listed in the recipe, add 1 tsp of sugar, and then warm up until the water is blood/lukewarm. Then add the yeast and let it sit for about 5 minutes until it starts to foam, and then add that in to the dry ingredients with the rest of the wet ingredients. The difference in yeast is really important because how you use it will make it rise better and get overall better results. Hope this helps!
great explanation. That will help others for sure.
Best,
Gemma.
I made this recipe for the first time today. I absolutely loved the end result! Thank you for all of your awesome recipes Gemma.
I am delighted to hear this Morgan, thank you so much for this kind review,
Gemma 🙂
I love your recipe Gemma, but I have to confess I sometimes cheat. When I need a last minute dessert I substitute Rhodes yeast rolls for homemade. Not as tasty as fresh, but does the trick in a pinch.
Hi Fran! As long as you enjoy it, that’s what counts. 😉
I made the mistake of trying to bake it in a spring form pan thinking it would be easier to turn out. The caramel leaked out into the oven. Next time I’ll stick with the bundt pan.
Hi Ginger,
Oh dear! I am sorry to hear this. I have leak proof spring form pans which I totally rely on. When you are replacing yours remember there is such a thing. I hope you liked the bread though, despite the issues,
Gemma 🙂
I would love to find out what kind of spring form pan that you have? Can’t find any that don’t leak. Thank you
Hi there, i use all goodcook and sweet creation brand bake and cook ware.
My trick is to turn the bottom lip side up and line the bottom with baking paper fr outside in. I then place the pan in a baking tray or whatever is bigger than my springform pan.
Works every time. Hardly any leaks 😉
Hey Gemma I love all ur recipes.. They turn out wonderful. Love from Pakistan
Hi Hina,
Love to you in Pakistan, and thank you for your very kind words,
Gemma 🙂
Hi Gemma! Love love your videos! Thank you so much…. I have a question…. for a short cut, could you use frozen bread loafs from the freezer section in the store? It’s unbaked and you have to let it proof as well. Your thoughts?
Hi, this will work, it might not have the exact same bake time, but you can follow a similar method 🙂
Hello Gemma ,I made your recipe many times and all of them was successful and so good everyone went crazy about it ..but I have a question..to bake it in the day after making the dough..do you put it in the fridge after or before the second rise ..thank you
I’m delighted to hear that! I would suggest putting it in the fridge before the second rise. Then bring it to room temperature and allow it to fully proof a second time before baking. Enjoy!
Help i made the dough left if to rise then realized that the yeast didn’t activate :/
Hi there hope,
I am really sorry to hear this, so disappointing.
If you have more of that yeast you can prove it works by sponging it.
This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar. Or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
I hope this is of help to you, it is always possible to do this, no matter which yeast you use. To work well directly in the flour the yeast should be an INSTANT one, there may not be anything wrong with yous, ‘prove’ it!
Gemma 🙂
Hey Gemma!
So this is what happened that day…..
It was getting kind of late and I didn’t know whether it was possible to keep the dough for later or if it had to be dealt with immediately so I chose to stick with the latter, my mom suggested I add a warm liquid to it so I added a little lukewarm milk to it but since that would mess up the ratio I decided to add more butter, sugar and of course flour. I kneaded it for I while but then I felt kind of hopeless so I just left it sitting on the kitchen slab, after a while when a came back to do something about it I saw it had risen a little so I kept it in a warm place for around an 1 hour and a half ….it doubled!
It was a tiny but soggy because I guess my flour to milk ratio was off but doable.
Everyone loved it! Thank you Gemma for this wonderful recipe!
I have a few questions….
Most of the recipes I have come across use the method you mentioned, why not for this monkey bread? Or is it supposed to be used if the yeast you use isn’t an instant one, I use active dry yeast.
Before trying this I watched other recipes too there is this person used buttermilk biscuit dough, would you recommend that?
Thanks again Gemma <3
Hi Hope,
I don’t bloom the yeast. You can if you want but I don’t.
Yes you can use buttermilk biscuit if you wish. It’s fast and easy to do. Thats up to you :).
Gemma.
Ill try it
Thank you! <3
Hi Gemma,
I was wondering if i could substitute walnuts or almonds for the pecans in the monkey bread recipe?
I love all your recipes by the way.
Thank you.
Hi Aisha,
You sure can. Just make sure they are toasted first so the flavor will be better.
Best,
Gemma.
Hi Gemma
What is the size of your bundt pan?
Instead of making this caramel sauce,
Can I use your signature salted caramel sauce?
It’s already in my fridge.
Hi Smriti,
My bundt pan is 9 inches, and I think 3 inches deep.
I think you can use the salted caramel sauce for this, heat it through to get it to sit right.
Carry on baking, you are great!
Gemma 🙂
Hi Gemma,
I just wanted you to know that you did not add the vanilla extract in your recipe but have it in the video. How much vanilla are we supposed to use?
Hi Christine,
I will go back to this recipe to check it. A teaspoon of vanilla will do it for you,
Gemma 🙂
I usually make this for Christmas morning breakfast, along with a Wifesaver.
In the past, I have used frozen bread dough so that it can proof over night, then I just pop it in the oven. I’m wondering if I could make this dough and freeze it in the small pieces, then have it proof overnight with all the other ingredients?
You are wonderful! Thank you SO much for sharing your wisdom and skill. You make it all look so easy!
Hi Cheryl,
Really yes! I do not see why not. Bread will proof at room temperature, and in the fridge, just more slowly at the lower temperature.
This type of dough is quite forgiving, so I suggest you proof it first time, then form it, then refrigerate. In the morning you can get it back to room temperature and bake. Do get it into shape before you refrigerate, so that it grows together. All will be well,
Gemma 🙂
Hi Gemma,
Loooove you recipes and videos. ?Just wondering, when you say butter in your ingredients, do you mean salted or unsalted?
Hi Laura,
Usually I will say unsalted, or salted if it matters.
Growing up we only had salted butter, but we did not then add any salt to a recipe, so it balanced out.
For this recipe it really will not make any great difference, give it a shot!
Gemma 🙂
Hi gemma
Can I use homemade brown sugar (sugar +molasses )to make the caramel? Will the result changer
Rawan☺
sure you can, it is the same thing Rawan,
Gemma 🙂
Hi gemma
Can you please tell me two sticks of butter is how many gram
Rawan?
1 stick of butter is 4oz, 113g.
2 sticks 8 oz 226g.
In the US a pound of butter is divided into 4 sticks withing the pack, of 4oz each, wrapped separately. it is handy!
Gemma 🙂
Hi, Gemma, thanks for the recipe! Not hard to make and delicious!
Hi Essie,
I am really happy to hear that this recipe suitd you, it is a good one for the repertoire. Try the savory version too!
Gemma 🙂
Hi Gemma, It’s me again!
I have a question. For most recipes that required heavy cream what can I substitute it with?
Can I use UHT WHIPPING CREAM (BRAND ANCHOR) ? cause that is what we usually have here.
TQ for your help! love you x
This is a good question, and a common one. I use fresh dairy cream. This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Whipping cream (Anchor brand) is as far as I know, a UHT (ULTRA HEAT TREATED) dairy cream, usually found in hot countries where it will last longer than fresh dairy cream. It is useful for many things, and holds its’ shape well for decorating cakes etc. I am not sure if this will work for my ice cream recipe, but I suspect it will. The fat content of a heavy cream will be above 35%, this may be on the carton.
Gemma 🙂
Hi Gemma, I was wondering if one could make this recipe with a no-knead dough? I tried making this once long before I saw your video and it did not turn out quite right and I am looking forward to trying out your recipes going forward! 🙂
Hi Hayely, yes you can, all of the bread recipes can be made by this method, it is a fermentation process.
Take a look at the cinnamon roll recipe too, reading recipes gives you a good understanding of how things work.
Good luck with your baking,
Gemma 😉
Thanks So much! Can’t wait to get baking! 🙂
It is good to have you with us 🙂
Hi Gemma, thanks for this amazing recipe .. I made half portion just to make sure it’ll work well with me. it was soft full of flavour, but for next time I’ll try to reduce the caramel and wont be using the sugar and cinnamon coz the dough balls were not sticky so only little were used. thanks again
I am happy that you are able to work with this recipe, that is the idea, get it to suit you! 🙂
Hi Gemma! I’m from Colombia and I’m a huge fan of your recipes! 🙂 I’ve tried some of them and everyone loved them. I was wondering if you can store this monkey bread (already baked) for the next day(s). Thank you 🙂
Hi Catalina,
yes you can, preferably in the fridge. when it is cold wrap it well in cling film or a freezer bag, refrigerate it, then the following day refresh it in a warm oven, will be perfect,
Gemma 🙂
Hi Gemma, can you please tell me what 2 sticks of butter is in grams?
Can’t wait to try this!
Thank you 🙂
Hi Mila,
That is 8 oz, or 226g,
Gemma 🙂
I made this recipe during Christmas time, and it was a big hit. gobbled up in seconds! Although the recipe says to let it set for 5 minutes before flipping, I highly recommend longer as when I flipped the dish, the excess sauce had not thickened enough and went everywhere. So make sure to let it set and flip onto a plate with a bit of a lip to catch extra sauce.
Hi Chantell,
thank you for that suggestion, I appreciate your input, and I am glad you liked this recipe,
Gemma 🙂
Hi Gemma
Does one have to use toasted nuts to caramalize?
Hi there,
No, bot they are better!
Gemma 🙂
Hi Gemma! This looks great! I was wondering, can you leave the dough overnight to prove and make it the next day?
Hi Emma,
Yes you can, but it would be best to refrigerate it, then leave a room temperature before you bake it. This works well for all yeast dough,
Gemma 🙂
hi gemma for the caramel sauce cn i use milk instead of cream.. i dnt hve access to tht since i live in guyana
Hi Ashley,
Yes you can, full fat milk, , but reduce the quantity a little,
Gemma 🙂
Hi Gemma!
Do you have a recipe for single serving monkey bread in a mug? 🙂
Hi Jane,
I have many mug recipes, but not this, I will have to think about how it might be done,
Gemma 🙂
Just put my monkey bread into the oven cant wait to taste it. I was wondering if you can make Talenti Gelato and Sorbet. Thanks 🙂
Hi Dani, I do hope you have a good result. I will add your suggestions to my list,
Gemma 🙂
Hey!
I’ve tried your recipe and my dough came out amazing. But my caramel sauce just didn’t come out right. Since I live in Switzerland and they don’t sell brown sugar here I had to make my own with white sugar and molasses. When I made the sauce It didn’t look right and smelled kind of funny. I made the monkey anyway with the sauce but when I took a bite it just tasted horrible.
Is there any way to make the caramel sauce without brown sugar?
Sorry to hear that, Cristina. You can use white sugar to make the caramel sauce if you don’t have access to brown sugar. Hope this helps 🙂
Hi!Gemma can i substitute the pecans for other nuts or can just leave it out
You can use any other nut you prefer or leave them out. Hope this helps 🙂
Okay, Thankyou!
Hi Gemma, this bread looks really delicious, but is it supposed to be eaten warm or cold? In belgium we don’t have monkey Bread, so i don’t know what it tastes like…. ?
You can eat it either way. I would recommend eating it while it’s warm. Yum! 🙂
Hi, Gemma! Thank you for this recipe. What can I use as a substitute for the heavy cream?
Sorry for my late reply. You can sub half and half but not milk. However cream is best of all 🙂
Hi Gemma! I just want to ask that when you say to assemble the bread before does that mean putting in the sauce and the pecans too? And do I have to bring the bread to room temp. before I bake it too?
Thanks for your question, Priscilla. You can assemble it all, with the sauce and pecans too, if you’d like to do it ahead of time. You can bake it as soon as you take it out of the fridge. Hope this helps 🙂
Omigooodnesss thank you so much Gemma for this big and bold recipe! Firstly, I never made caramel sauce before and your recipe was amazing (I didn’t care how hot it was, just sticked my finger in there YUMMMYY)
And this monkey bread recipe was awesome! Thank you for showin me how to make it and all from scratch! Definitely doing this for Christmas this year. Cheers!
Love from Malaysia,
Danielle! X
Thank you so much for visiting my website, Danielle. Really glad you liked this recipe. Let me know how yours turns out 🙂
I absolutely love your website! Your videos are really comforting :’)
My monkey bread came out absolutely perfect, slightly crisp on the outside and just soft and gooey inside thanks to the cream cheese. I added chocolate chips and nutella to a few, they were amazing!
Trying your gorgeous Mug Cakes now! 🙂 X
We made this when the recipe first appeared and it was a huge hit. I found it an easy way to make a big hit at holiday parties. We’re making it again today for no reason! This is going to be a standard special occasion recipe for us.
Thanks so much, Andrew. Really glad you liked this recipe 🙂
Hi, I’m dying to try this recipe but I was wondering if a mixer is needed to make the dough or is there another way I can make it?
You can mix it by hand, but it will take a little bit longer. 🙂
please can u make a lemon flavoured bread becuase i love lemons and lemonade
a lot and making it into a bread is the best and also can we bye the caramal suace
and add chocalate sauce to the pecan monkey bread ?
Thanks for your request, I will add it to my list. You can add whatever you’d like to the monkey bread. Get creative with it 🙂
I have watched this video multiple times and I can’t wait to try it. However, I’m obsessed with snickerdoodle cookies and I was wondering if a snickerdoodle monkey bread is possible. Honestly, any other snickerdoodle desserts would be great. Thanks again for the dessert ideas!
Thank you so much for watching. I will add your request to my list 🙂
Hi there, i was wondering, can i make the cinnamon rolls with this dough recipe?
Hi Priscilla, you can because I made tried it It works well 🙂
I am big fan of your show. And I was wondering if you could make an maple syrup based desert or ice cream. Because I’m from Montreal and I would love to do that.
Hi Katherine,
I will think about this and add it to my list, what a fabulous ingredient this is!
Gemma 🙂