In a large bowl, dissolve yeast in warm water.
Add the milk, butter, sugar, eggs, 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, about 6-8 minutes. Place in a
greased bowl, turning once to grease the top.
Cover and refrigerate overnight.
For caramel, in a small saucepan, bring the brown
sugar, butter and cream to a boil. Cook and stir
for 3 minutes. Pour half into a greased 10-in.
fluted tube pan; sprinkle with half of the pecans.
Punch dough down; shape into 40 balls (about 1-1/4-
in. diameter). In a shallow bowl, combine sugar and
cinnamon. Place melted butter in another bowl. Dip
balls in butter, then roll in sugar mixture.
Place 20 balls in the tube pan; top with
remaining caramel and pecans. Top with remaining
balls. Cover and let rise until doubled (about 45
min.)./ Bake at 350 degrees for 30-35 min. or
until golden brown. (cover loosely with foil if
top browns too quickly.) Cool for 10 min. before
inverting onto a serving plate. Serve warm.
Serving
Suggestions
2 pieces equals 334 calories
Originally Submitted
6/25/2013
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