Cinnamon and Pecan Monkey Bread

"Yummy yummy, I got love in my tummy" <3

By far my favorite recipe I have yet made. My bestie Bria helped out, which made it quite interesting. If you're on a diet this is definitely not the recipe for you, because there's more butter and sugar in it than in anything I have ever seen. But if you're looking to indulge for one night or two, stop drooling and get to it!

Ingredients needed:

3 packs dry yeast 

3/4 warm water

3 3/4 warm milk

1 c butter

3/4 c sugar

6 eggs

3 tsp. salt

9 cups flour 

bundt cake pan 

2 bags of chopped pecans

Caramel Sauce

2 c brown sugar

3/4 c butter 

3/4 cup heavy whipping cream

Sugar Mix

3 c sugar

3 tsp cinnamon

1 1/2 c melted butter

(These measurements work for 2 pans of bread!)

First, you may see that the measurements for all the ingredients are kinda messed up. That's because we kinda played around with them to see what would work best. These measurements work for 2 pans so cut in half if your wanting to only make one.

Alright lets begin :)

1. Dissolve the yeast in warm water. Then slowly stir in the heated milk, making sure not to 'kill' the yeast by adding it too fast. Then add the beated eggs, sugar, salt, and melted butter. Add the flour until dough is firm. Knead for about 6-8 minutes or until smooth then roll into a ball and throw it in a bowl, covered. Let it rise until it has doubled, about 2 hours. 

2. While waiting you can mix up the caramel sauce and sugar mix that you'll be using later. Bring to a boil the brown sugar, butter, and heavy whipping cream. Set aside. Then mix together the sugar and cinnamon. Set aside.

3. Once the dough is done rising, beat down the air bubbles and starting forming into balls. It really doesn't matter the size. We made large ones and small ones, so whatever you like. Grab your pan and spray it with some non stick cooking spray then pour a small layer of the caramel sauce on the bottom. Take the dough balls and dip them in the melted butter then in the sugar mixture. Cover the bottom of the pan then cover with the caramel sauce and sprinkle with pecans. Repeat this with another layer.

It'll look something like this when your done with these steps. YUMMY!!!

4. Cover again and let rise for another 45 minutes or so. Once done, throw in the oven at 350 degrees for 40-45 minutes.  

Tip: We might have wanted to overload on the caramel sauce, but we saved some for when the bread was done and poured it over the finish product. 

If you try this out I hope you have as much fun as we did. It gets super messy but the turn out is SO GOOD!!!