Sticky Pecan Caramel Monkey Bread
This Sticky Pecan Caramel Monkey Bread is an irresistible pull-apart treat! Made with a homemade self-rising flour and Greek yogurt dough, each dough ball is rolled in cinnamon sugar before baking atop a layer of gooey pecan caramel. Served warm with a scoop of vanilla ice cream, it’s the perfect indulgent dessert or brunch centerpiece.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
All-purpose flour
Baking powder
Baking soda
Salt
Greek yogurt (it HAS to be Greek yogurt for these measurements)
Granulated sugar
Cinnamon
Chopped pecans
Salted butter
Brown sugar
Maple syrup
Vanilla ice cream, for serving
Why You’ll Love Sticky Pecan Caramel Monkey Bread:
Gooey Pecan Caramel Layer: The sticky pecan caramel at the bottom creates a rich, buttery topping that coats each piece with sweet, nutty flavor.
Soft and Tender Dough: Made with a homemade self-rising flour and Greek yogurt dough, this monkey bread is incredibly soft and fluffy with a satisfying, pillowy texture.
Cinnamon Sugar Coating: Each dough ball is rolled in cinnamon sugar, adding a sweet, spiced layer that enhances the flavor of the warm, gooey bread.
Warm and Cozy Dessert: Served warm, this monkey bread is a comforting, indulgent treat that’s perfect for sharing at brunch, dessert, or any cozy gathering.
Easy to Make: With simple ingredients and a straightforward process, this monkey bread is beginner-friendly, making it a great recipe for all skill levels.
Perfect for Special Occasions: Its pull-apart style makes it ideal for parties, gatherings, and holiday brunches, allowing everyone to dig in and enjoy together.
Pairs Perfectly with Vanilla Ice Cream: Served with a scoop of vanilla ice cream, this warm, sticky bread creates a perfect hot-and-cold dessert experience that’s utterly irresistible.
No Yeast Required: Made with self-rising flour, there’s no need for yeast or rising time, making this a quick and easy alternative to traditional monkey bread recipes.
Tips for Making Sticky Pecan Caramel Monkey Bread:
Prepare Homemade Self-Rising Flour: Make your own self-rising flour by combining 2 1/2 cups of all-purpose flour with 3 teaspoons of baking powder, 1/4 tsp baking soda, and 1/2 teaspoon of salt. This ensures the perfect rise and consistency for the dough.
Use Greek Yogurt Only: Use any percentage of Greek yogurt, but be sure it’s Greek yogurt to achieve the right dough texture. Dairy-free yogurt will make the dough too sticky with these measurements.
Coat Dough Balls Generously in Cinnamon Sugar: Roll each dough ball thoroughly in the cinnamon sugar to infuse each piece with a sweet, spiced flavor that complements the caramel.
Prepare Pecan Layer First: Add the chopped pecans to the bottom of the pan before layering the dough balls on top, and then pouring the caramel mixture on top. This way, the caramel coats each piece as it bakes, creating a gooey layer.
Layer Dough Balls Evenly: Arrange the dough balls in even layers, gently pressing down to ensure uniform baking. This also helps each piece soak up the caramel flavor.
Bake Until Golden: Watch for the monkey bread to turn golden brown around the edges to ensure it’s fully baked and has a beautiful caramelized exterior.
Let Cool Briefly Before Inverting: Allow the monkey bread to cool for 5-10 minutes before inverting onto a serving plate. This slight cooling period helps the caramel set and adhere to each piece.
Serve Warm with Vanilla Ice Cream: Serve the monkey bread warm with a scoop of vanilla ice cream for the ultimate hot-and-cold dessert experience.
Store Leftovers Properly: Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat gently to restore the sticky, gooey texture before enjoying again.
How to Store Sticky Pecan Caramel Monkey Bread:
Room Temperature: Store monkey bread in an airtight container at room temperature for up to 2 days. To keep the cinnamon sugar coating and caramel layer fresh, place a piece of parchment paper between layers if stacking.
Refrigeration for Longer Freshness: For up to 5 days of freshness, store the monkey bread in an airtight container in the refrigerator. Reheat portions before serving to restore the soft, gooey texture.
Freeze for Extended Storage: Wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator or at room temperature before reheating.
Reheat Before Serving: To serve warm, reheat portions in a 300°F (150°C) oven for 5-10 minutes or in the microwave for 15-20 seconds. This restores the sticky caramel texture and soft dough.
Store Caramel Separately (If Prepping Ahead): If making the monkey bread ahead of time, prepare the caramel mixture separately and store it in a container in the refrigerator. Drizzle it over the bread and reheat before serving for fresh gooeyness.
Serve Fresh with Vanilla Ice Cream: For best flavor, serve the monkey bread warm with a scoop of vanilla ice cream. Keep ice cream in the freezer until ready to serve to maintain the ideal hot-and-cold experience.
FAQs:
Q: What makes this monkey bread different from traditional recipes?
A: This monkey bread is made with a homemade self-rising flour and Greek yogurt dough, giving it a soft, fluffy texture without the need for yeast. Each dough ball is coated in cinnamon sugar, and the caramel layer with chopped pecans adds a sticky, nutty bottom.
Q: Do I need to use Greek yogurt specifically?
A: Yes, Greek yogurt is required for the right dough texture. Any percentage works, but avoid dairy-free yogurt, as it will make the dough too sticky with these measurements.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the monkey bread in advance and reheat it before serving. If possible, store the caramel mixture separately and drizzle it over just before reheating to keep the sticky texture fresh.
Q: How should I store leftover monkey bread?
A: Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat portions before serving to restore the gooey caramel and soft dough.
Q: Can I freeze the monkey bread?
A: Absolutely! Wrap individual pieces in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw in the refrigerator or at room temperature, and reheat before serving.
Q: How should I serve this monkey bread for the best experience?
A: For the ultimate treat, serve this monkey bread warm with a scoop of vanilla ice cream on the side. The combination of warm, sticky caramel and cold ice cream creates a delicious contrast.
Q: Can I use store-bought self-rising flour?
A: This recipe calls for homemade self-rising flour, which combines all-purpose flour, baking powder, and salt for just the right consistency and flavor in the dough.
Q: What is the caramel made of, and how does it bake with the dough?
A: The caramel is made with butter, brown sugar, and maple syrup. It’s poured over the cinnamon sugar-coated dough balls, and as it bakes, it sinks down to the pecans at the bottom, creating a sticky, caramelized layer.
Check out my other pecan recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this sticky pecan caramel monkey bread. Happy baking!
