Stuffed Monkey Bread with Pecans & Caramel is a decadent treat that combines gooey caramel, crunchy pecans, and soft, pillowy dough. Each bite offers a perfect balance of sweet and nutty flavors, with a satisfying pull-apart texture that’s irresistible. In just over an hour, you can create this crowd-pleasing dessert that feels both indulgent and comforting. The caramel drizzle adds a glossy finish, while the pecans bring a delightful crunch, making it a feast for the senses.
This recipe is surprisingly simple, with a prep time of 25 minutes and a bake time of 40 minutes, plus a quick proofing period. The warm, buttery aroma filling your kitchen will have everyone eagerly waiting for the first bite. Whether it’s for brunch, dessert, or a special occasion, this monkey bread is guaranteed to impress. Its rich, caramel-infused layers and nutty surprises make it a standout dish that’s as fun to make as it is to eat.
Ingredients for Stuffed Monkey Bread with Pecans & Caramel
- For the Sweet Dough:
- 3 1/4 cups (1 lb 1 oz/461g) all-purpose flour
- 2 1/4 teaspoons (6g/1/4 oz) active dried yeast
- 1/4 cup (2 oz/57g) sugar
- 2 teaspoons salt
- 1 cup (8 fl oz/225ml) milk (whole or 2% recommended)
- 1/3 cup (2 1/2 fl oz/71ml) water
- 2 tablespoons (1 oz/28g) butter, divided (unsalted preferred)
- 1/2 cup (4 oz/115g) cream cheese (for stuffing, softened)
- 1 cup (5 oz/142g) toasted pecans, chopped
- For the Caramel Sauce:
- 1 cup (8 oz/225g) butter
- 2 cups (12 oz/340g) packed dark brown sugar
- 1/2 cup (4 fl oz/115ml) heavy cream
- Pinch of salt
- For the Cinnamon Sugar:
- 1/2 cup sugar
- 2 tablespoons ground cinnamon
Step-by-Step Instructions
- Make the Sweet Dough: In a standing mixer with a dough hook, combine flour, yeast, sugar, and salt. In a microwavable jug, heat milk, water, and butter until lukewarm and butter is melted. Turn the mixer on low and slowly add the milk mixture. Mix for 2 minutes to activate the yeast. Increase speed to medium and mix until dough is shiny and smooth, 6-8 minutes. The dough should be slightly wet. Coat a large bowl with oil, place dough inside, and turn to coat. Cover with plastic wrap and let rise until doubled, 1 ½ – 2 hours.
- Make the Caramel Sauce: In a pot, combine butter, brown sugar, heavy cream, and salt. Heat until sugar dissolves and butter melts. Set aside to cool.
- Form the Bread: Gently remove dough from the bowl and knead lightly on a floured surface to knock out air. Cut into a mix of large and small pieces. Smear cream cheese in the center of some dough pieces and wrap dough around it, sealing into a ball. In a large bowl, mix sugar and cinnamon, then toss dough pieces to coat generously.
- Assemble the Monkey Bread: In a Bundt pan, drizzle a layer of caramel sauce and ⅓ of the pecans. Layer in ½ of the dough pieces. Repeat with another ⅓ of pecans and caramel sauce. Top with remaining dough pieces, pecans, and caramel sauce. Cover tightly with plastic wrap and let rise at room temperature for 25-30 minutes, or until puffy and risen 1-2 inches from the pan. (To make ahead, refrigerate once assembled and bake the next day.)
- Bake: Preheat oven to 350°F (180°C). Unwrap the pan and bake for 35-40 minutes, or until the top is golden brown and caramel bubbles around the edges.
- Cool and Serve: Let the bread cool in the pan for 5 minutes (no longer, or it will stick!). Turn out onto a platter and cool slightly, about 10 minutes. Enjoy warm. Store leftovers covered at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions
This Stuffed Monkey Bread with Pecans & Caramel is a showstopper on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. For a brunch twist, serve it alongside fresh fruit or a warm cup of coffee to balance the sweetness.
Make-Ahead Magic: Storage & Reheating Tips
To save time, assemble the monkey bread the night before and refrigerate it overnight. When ready to bake, let it sit at room temperature for 20 minutes before popping it in the oven. Leftovers can be stored covered at room temperature for up to 3 days. Reheat individual slices in the microwave for 10-15 seconds to restore that gooey caramel goodness.
Creative Twists: Recipe Variations
Switch up the flavors by using different fillings like Nutella, peanut butter, or jam instead of cream cheese. For a nut-free version, skip the pecans and add dried fruit or chocolate chips. You can also experiment with spices like cardamom or nutmeg in the cinnamon sugar mix for a unique twist.
Essential Equipment: Tools You’ll Need
A sturdy Bundt pan is key for this recipe, ensuring the bread bakes evenly and releases cleanly. A stand mixer with a dough hook makes kneading the sweet dough a breeze, but you can also mix and knead by hand if needed. Don’t forget a bench scraper for cutting the dough into pieces—it’s a game-changer!
Pro Tips for Success: Common Questions Answered
If your dough isn’t rising, check that your yeast is fresh and the milk mixture is lukewarm, not hot. To prevent the bread from sticking, generously grease your Bundt pan before assembling. And remember, let the bread cool in the pan for just 5 minutes—any longer, and it might get too sticky to remove cleanly!
Stuffed Monkey Bread with Pecans & Caramel
Ingredients
To Make the Sweet Dough:
- 3 1/4 cups all-purpose flour 1 lb 1oz/461g
- 2 1/4 teaspoon active dried yeast 6g/1/4 oz
- 1/4 cup sugar 2oz/57g
- 2 teaspoons salt
- 1 cup milk 8floz/225ml
- 1/3 cup water 2 1/2floz/71ml
- 2 tablespoons butter 1oz/28g, divided
- 1/2 cup cream cheese 4oz/115g, for stuffing
- 1 cup toasted pecan 5oz/142g, chopped
To Make the Caramel Sauce:
- 1 cup butter 8oz/225g
- 2 cups packed dark brown sugar 12oz/340g
- 1/2 cup heavy cream 4floz/115ml
- 1 pinch salt
To Make the Cinnamon Sugar:
- 1/2 cup sugar
- 2 tablespoons ground cinnamon
Instructions
- To Make the Sweet Dough: Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook.
- In a microwavable measuring jug, heat together the milk, water, butter until luke warm and the butter is melted.
- Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast.
- 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.
- Coat a large bowl with vegetable oil (or any flavorless oil). Place the dough in the bowl and turn to coat lightly.
- Cover the bowl with plastic wrap and let the dough rise until doubled, 1 ½ -2 hours.
- To Make the Caramel: by combining the ingredients in a pot and heating until the sugar dissolves and the butter melts. set aside to cool.
- To form the bread, gently remove the dough from the bowl and knead lightly on a floured surface knocking out the air.
- Using a bench scraper or knife, cut the dough into big and small pieces, a nice mix.
- For the secret ingredient: Smear some cream cheese in the middle of some dough pieces (do as many as you want).
- Wrap the dough around the cream cheese sealing it in a ball. Pinch to secure closed.
- 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: In a Bundt pan, Drizzle in a layer of the caramel sauce and ⅓ of the pecans.
- Layer in ½ of the dough pieces.
- Repeat the second layer by scatter on another ⅓ of the pecans and go another round with the caramel sauce.
- Top off with the remaining dough pieces, pecans and the last of the caramel sauce.
- 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).
- 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.
- 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!
- Store leftovers covered at room temperature for 3 days.
