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Stuffed Monkey Bread with Pecans & Caramel

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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.

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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4.48 from 19 votes
Secret Monkey Bread Recipe with Pecans & Caramel
Prep Time
25 mins
Cook Time
40 mins
proofing time
40 mins
Total Time
1 hr 5 mins

My homemade Monkey Bread recipe is made from scratch featuring sweet, cinnamon-dusted dough, toasted pecans, and a rich caramel sauce.

Course: Breakfast, Dessert
Cuisine: American
Servings: 10
Calories: 554 kcal
Author: Gemma Stafford
To Make the Sweet Dough:
  • 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
To Make the Caramel Sauce:
  • 1 cup (8oz/225g) butter
  • 2 cups (12oz/340g) packed dark brown sugar
  • 1/2 cup (4floz/115ml) heavy cream
  • pinch of salt
To Make the Cinnamon Sugar:
  • ½ cup sugar
  • 2 tablespoons ground cinnamon
To Make the Sweet Dough:
  1. Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook.

  2. In a microwavable measuring jug, heat together the milk, water, butter until luke warm and the butter is melted.

  3. Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast.
  4. 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.

  5. Coat a large bowl with vegetable oil (or any flavorless oil). Place the dough in the bowl and turn to coat lightly.

  6. Cover the bowl with plastic wrap and let the dough rise until doubled, 1 ½ -2 hours.

To Make the Caramel:
  1. by combining the ingredients in a pot and heating until the sugar dissolves and the butter melts. set aside to cool.

  2. To form the bread, gently remove the dough from the bowl and knead lightly on a floured surface knocking out the air.
  3. Using a bench scraper or knife, cut the dough into big and small pieces, a nice mix.
  4. For the secret ingredient: Smear some cream cheese in the middle of some dough pieces (do as many as you want).

  5. Wrap the dough around the cream cheese sealing it in a ball. Pinch to secure closed.
  6. In a large bowl mix together the sugar and cinnamon and toss in your dough pieces covering each piece generously.

To Assemble the Monkey Bread:
  1. In a Bundt pan, Drizzle in a layer of the caramel sauce and ⅓ of the pecans.

  2. Layer in ½ of the dough pieces.

  3. Repeat the second layer by scatter on another ⅓ of the pecans and go another round with the caramel sauce.

  4. Top off with the remaining dough pieces, pecans and the last of the caramel sauce.

  5. 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)

  6. 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.

  7. 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!
  8. Store leftovers covered at room temperature for 3 days.

Watch the Recipe Video!

Nutrition Facts
Secret Monkey Bread Recipe with Pecans & Caramel
Amount Per Serving (1 slice)
Calories 554 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 14g88%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 62mg21%
Sodium 527mg23%
Potassium 91mg3%
Carbohydrates 72g24%
Fiber 3g13%
Sugar 48g53%
Protein 5g10%
Vitamin A 700IU14%
Vitamin C 0.8mg1%
Calcium 50mg5%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.




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Katherine Cowgill by Teren Oddo Oct. 2015

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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Write a Comment and Review

  1. juliaamylia on July 26, 2019 at 4:41 am

    hello julia..ive tried your monkey bread recipe and it turns out great..will try to upload the picture for you to see it later..thanks for all the coolest recipe you have showned..

    • Gemma Stafford on July 26, 2019 at 11:31 am

      I’m thrilled to hear that Julia! Thanks so much for trying it out and letting me know 🙂


  2. Maferima on May 19, 2019 at 8:36 pm

    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!

    • Gemma Stafford on May 21, 2019 at 2:13 am

      great explanation. That will help others for sure.


  3. Morgan on April 26, 2019 at 3:29 pm

    I made this recipe for the first time today. I absolutely loved the end result! Thank you for all of your awesome recipes Gemma.

    • Gemma Stafford on April 27, 2019 at 8:33 am

      I am delighted to hear this Morgan, thank you so much for this kind review,
      Gemma 🙂

  4. Fran Rairdon on December 27, 2018 at 8:28 pm

    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.

    • Gemma Stafford on December 28, 2018 at 7:12 am

      Hi Fran! As long as you enjoy it, that’s what counts. 😉

  5. Ginger on December 15, 2018 at 6:53 am

    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.

    • Gemma Stafford on December 16, 2018 at 5:47 am

      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 🙂

      • Fran on December 28, 2018 at 4:30 am

        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

        • Gemma Stafford on January 2, 2019 at 12:50 pm

          Hi there, i use all goodcook and sweet creation brand bake and cook ware.

    • Norizan Mohamed Said on March 20, 2019 at 8:27 pm

      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 ????

  6. Hina on November 15, 2018 at 12:14 am

    Hey Gemma I love all ur recipes.. They turn out wonderful. Love from Pakistan

    • Gemma Stafford on November 15, 2018 at 1:28 am

      Hi Hina,
      Love to you in Pakistan, and thank you for your very kind words,
      Gemma 🙂

  7. Mary on November 14, 2018 at 2:58 pm

    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?

    • Gemma Stafford on November 14, 2018 at 4:18 pm

      Hi, this will work, it might not have the exact same bake time, but you can follow a similar method 🙂

  8. Sarah on August 6, 2018 at 3:32 pm

    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 bake it in the day after making the you put it in the fridge after or before the second rise ..thank you

    • Gemma Stafford on August 8, 2018 at 9:23 am

      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!

  9. Hope on June 9, 2018 at 8:59 am

    Help i made the dough left if to rise then realized that the yeast didn’t activate :/

    • Gemma Stafford on June 10, 2018 at 3:50 am

      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 🙂

      • Hope on June 13, 2018 at 6:09 am

        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

        • Gemma Stafford on June 14, 2018 at 8:28 pm

          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 :).


          • Hope on June 15, 2018 at 8:48 am

            Ill try it
            Thank you! <3

  10. Aisha on May 21, 2018 at 10:32 am

    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.

    • Gemma Stafford on May 22, 2018 at 1:16 am

      Hi Aisha,

      You sure can. Just make sure they are toasted first so the flavor will be better.


  11. SmritiJhamb on January 24, 2018 at 11:46 pm

    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.

    • Gemma Stafford on January 25, 2018 at 6:11 am

      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 🙂

  12. Christine on December 28, 2017 at 2:15 pm

    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?

    • Gemma Stafford on December 29, 2017 at 4:14 am

      Hi Christine,
      I will go back to this recipe to check it. A teaspoon of vanilla will do it for you,
      Gemma 🙂

  13. Cheryl on December 23, 2017 at 9:44 am

    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!

    • Gemma Stafford on December 23, 2017 at 2:57 pm

      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 🙂

  14. Laura on March 26, 2017 at 7:23 pm

    Hi Gemma,

    Loooove you recipes and videos. ?Just wondering, when you say butter in your ingredients, do you mean salted or unsalted?

    • Gemma Stafford on March 27, 2017 at 11:42 am

      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 🙂

  15. Rawan on January 18, 2017 at 11:00 am

    Hi gemma
    Can I use homemade brown sugar (sugar +molasses )to make the caramel? Will the result changer

    • Gemma Stafford on January 19, 2017 at 11:56 am

      sure you can, it is the same thing Rawan,
      Gemma 🙂

  16. Rawan on January 18, 2017 at 10:27 am

    Hi gemma
    Can you please tell me two sticks of butter is how many gram

    • Gemma Stafford on January 19, 2017 at 11:55 am

      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 🙂

  17. Essie on January 6, 2017 at 9:25 pm

    Hi, Gemma, thanks for the recipe! Not hard to make and delicious!

    • Gemma Stafford on January 7, 2017 at 2:44 am

      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 🙂

  18. Raisyah on December 1, 2016 at 9:55 am

    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

    • Gemma Stafford on December 2, 2016 at 12:45 pm

      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 🙂

  19. Hayley on November 15, 2016 at 1:49 am

    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! 🙂

    • Gemma Stafford on November 15, 2016 at 2:34 am

      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 😉

      • Hayley on November 18, 2016 at 1:29 am

        Thanks So much! Can’t wait to get baking! 🙂

        • Gemma Stafford on November 18, 2016 at 6:03 am

          It is good to have you with us 🙂

  20. meenaKadhimi on September 7, 2016 at 1:23 pm

    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

    • Gemma Stafford on September 8, 2016 at 12:30 am

      I am happy that you are able to work with this recipe, that is the idea, get it to suit you! 🙂

  21. Catalina on July 18, 2016 at 6:57 pm

    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 🙂

    • Gemma Stafford on July 19, 2016 at 1:31 am

      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 🙂

  22. mila on July 2, 2016 at 4:12 pm

    Hi Gemma, can you please tell me what 2 sticks of butter is in grams?
    Can’t wait to try this!
    Thank you 🙂

    • Gemma Stafford on July 3, 2016 at 6:31 am

      Hi Mila,
      That is 8 oz, or 226g,
      Gemma 🙂

  23. Chantell on June 4, 2016 at 8:42 pm

    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.

    • Gemma Stafford on June 5, 2016 at 2:13 pm

      Hi Chantell,
      thank you for that suggestion, I appreciate your input, and I am glad you liked this recipe,
      Gemma 🙂

  24. Svenja Geissler on June 4, 2016 at 1:26 am

    Hi Gemma
    Does one have to use toasted nuts to caramalize?

    • Gemma Stafford on June 6, 2016 at 3:05 am

      Hi there,
      No, bot they are better!
      Gemma 🙂

  25. Emma on April 8, 2016 at 1:02 pm

    Hi Gemma! This looks great! I was wondering, can you leave the dough overnight to prove and make it the next day?

    • Gemma Stafford on April 8, 2016 at 2:32 pm

      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 🙂

  26. ashley on March 26, 2016 at 1:07 pm

    hi gemma for the caramel sauce cn i use milk instead of cream.. i dnt hve access to tht since i live in guyana

    • Gemma Stafford on March 27, 2016 at 5:12 am

      Hi Ashley,
      Yes you can, full fat milk, , but reduce the quantity a little,
      Gemma 🙂

  27. Jane on March 16, 2016 at 10:01 am

    Hi Gemma!
    Do you have a recipe for single serving monkey bread in a mug? 🙂

    • Gemma Stafford on March 16, 2016 at 2:36 pm

      Hi Jane,
      I have many mug recipes, but not this, I will have to think about how it might be done,
      Gemma 🙂

  28. Dani on March 5, 2016 at 6:48 am

    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 🙂

    • Gemma Stafford on March 5, 2016 at 3:30 pm

      Hi Dani, I do hope you have a good result. I will add your suggestions to my list,
      Gemma 🙂

  29. Cristina on February 20, 2016 at 10:56 am

    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?

    • Gemma Stafford on February 22, 2016 at 2:52 pm

      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 🙂

  30. Zainab on February 18, 2016 at 7:21 pm

    Hi!Gemma can i substitute the pecans for other nuts or can just leave it out

    • Gemma Stafford on February 18, 2016 at 7:43 pm

      You can use any other nut you prefer or leave them out. Hope this helps 🙂

      • Zainab on February 19, 2016 at 7:18 pm

        Okay, Thankyou!

  31. Sophie on February 17, 2016 at 5:59 am

    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…. ?

    • Gemma Stafford on February 17, 2016 at 6:52 pm

      You can eat it either way. I would recommend eating it while it’s warm. Yum! 🙂

  32. Tou on January 26, 2016 at 10:08 pm

    Hi, Gemma! Thank you for this recipe. What can I use as a substitute for the heavy cream?

    • Gemma Stafford on February 6, 2016 at 7:18 pm

      Sorry for my late reply. You can sub half and half but not milk. However cream is best of all 🙂

  33. Priscilla on December 21, 2015 at 10:50 pm

    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?

    • Gemma Stafford on December 31, 2015 at 5:57 pm

      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 🙂

  34. Danielle Chong on November 12, 2015 at 1:18 am

    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

    • Gemma Stafford on November 12, 2015 at 11:40 am

      Thank you so much for visiting my website, Danielle. Really glad you liked this recipe. Let me know how yours turns out 🙂

      • Danielle Chong on November 12, 2015 at 6:25 pm

        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

  35. Andrew Walters on October 26, 2015 at 11:11 am

    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.

    • Gemma Stafford on October 27, 2015 at 5:30 pm

      Thanks so much, Andrew. Really glad you liked this recipe 🙂

  36. Shavoya Beecher on September 12, 2015 at 1:43 am

    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?

    • Gemma Stafford on October 8, 2015 at 3:32 pm

      You can mix it by hand, but it will take a little bit longer. 🙂

  37. nabeeha on July 24, 2015 at 3:52 am

    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 ?

    • Gemma Stafford on July 29, 2015 at 11:06 am

      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 🙂

  38. Joya Daniels on July 5, 2015 at 11:31 pm

    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!

    • Gemma Stafford on July 6, 2015 at 12:10 pm

      Thank you so much for watching. I will add your request to my list 🙂

  39. Priscilla Guy on June 3, 2015 at 6:01 am

    Hi there, i was wondering, can i make the cinnamon rolls with this dough recipe?

    • Gemma Stafford on June 7, 2015 at 5:28 pm

      Hi Priscilla, you can because I made tried it It works well 🙂

    • Katherine Burwash on March 29, 2016 at 8:08 am

      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.

      • Gemma Stafford on March 30, 2016 at 11:56 am

        Hi Katherine,
        I will think about this and add it to my list, what a fabulous ingredient this is!
        Gemma 🙂

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