Homemade Monkey Bread is so easy to make and the rolls are always, soft and fluffy, topped with a caramel pecan topping making this perfect for breakfast, brunch or a delicious side to dinner.
In a large mixing bowl or stand mixer whisk together the flour, yeast, sugar and salt.
Add in the butter and mix until it is broken up into small pieces. (I like to use a cheese grater to make this quick and easy)
Add the egg and mix until just combined.
Pour in the water, you want it to be about 120ºF, and mix the dough for at least 5 minutes, until a soft dough that pulls away from the sides of the bowl is formed. Add more flour one tablespoon at a time if needed.
Cover the bowl with a clean towel or plastic wrap and let rest for 10 minutes.
Pecan Caramel Sauce
In a saucepan combine the pecans, butter, brown sugar, cinnamon and heavy cream. Bring to a boil and stir until combined. Remove from the heat.
To assemble the monkey bread, grease a bundt cake pan with cooking spray.
Pour 1/4 cup of the caramel sauce into the bottom of the pan. Roll pieces of dough into one inch balls and drop into the bottom of the pan in a single layer, add more sauce on top and then more dough balls, until the dough is all used.
Pour any additional sauce over the dough in the pan.
Cover the pan and allow to rise, covered, for 30-45 minutes.
Heat the oven to 400º F and bake for 20-25 minutes, until golden brown.
Rest the rolls in the pan for 5 minutes before inverting onto a serving dish.
Notes
Nutrition facts are just an estimate
If you do not own a bundt pan, this recipe can be made in a 9 x 13 inch baking dish, just bake for 15-20 minutes.
Salted or unsalted butter can be used, just note you might need to adjust the salt if using salted butter