Monkey Bread!

It's gooey and moist and a perfect dessert mascarading as a breakfast bread!

My friend Heather made this beautiful bread. She and her girls came over to play with the bread all ready. All we had to do was pop it in the oven to bake it. It was so delicious fresh out of the oven!

This is a picture of the baked Monkey Bread before it was flipped right-side up to reveal all of its delicious "gooey-ness!"

One monkey... Two monkey... Three monkey...

Four!

It's as delicious as it is fun to eat!

Happy Baking!

Caramel-Pecan Monkey Bread- Taste of Home

Ingredients:
1 pkg. (1/4 oz.) active dry yeast
1/4 cup water (110 to 115 degrees)
1-1/4 cups warm 2% milk (110 to 115 degrees)
1/3 cup butter, melted
1/4 cup sugar
2 eggs
1 tsp. salt
5 cups all-purpose flour

CARAMEL:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream

ASSEMBLY:
3/4 cup chopped pecans (left out this time)
1 cup sugar
1 tsp. ground cinnamon
1/2 cup butter, melted

Method:
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 let rise in a warm place until doubled, about 1 hour.

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 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 minutes.

Bake at 350 for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Tip: Save time by kneading the dough and refrigerating overnight. The next day, let the dough sit on the counter for 30 minutes, then continue as the recipe directs.