Food and Recipes Recipes Caramel-Glazed Monkey Bread 1.0 (2) 2 Reviews We'd wager that this is the best pull-apart bread on the planet. It's hard to beat the scrumptious sugary crust on the outside of the soft, cakey round; but it's the caramel glaze that really adds the winning touch. By Southern Living Editors Updated on July 10, 2018 Print Rate It Share Share Tweet Pin Email Photo: Iain Bagwell Active Time: 30 mins Total Time: 5 hrs 5 mins Yield: 10 to 12 servings Ingredients Wax paper 3/4 cup granulated sugar 3/4 cup firmly packed light brown sugar 1 tablespoon ground cinnamon Breakfast Bread Dough 3/4 cup butter, melted 1 cup chopped toasted pecans 3/4 cup firmly packed light brown sugar 6 tablespoons butter 3 tablespoons milk 1 teaspoon vanilla extract Directions Generously grease a 10-inch (12-cup) tube pan; line bottom with wax paper, and lightly grease wax paper. Stir together granulated sugar and next 2 ingredients in a small bowl. Turn Breakfast Bread Dough out onto a lightly floured surface, and knead 3 or 4 times. Shape dough into about 60 (1 1/2-inch) balls. Dip each in melted butter; roll in sugar mixture. Place a single layer of coated balls in prepared pan, covering bottom completely. Sprinkle with 1/3 cup pecans. Repeat layers twice. Top with any remaining sugar mixture; drizzle with any remaining melted butter. Cover dough; let stand 1 hour. Preheat oven to 350°. Uncover and bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Transfer to a wire rack, and cool 20 minutes. Remove from pan to wire rack, discarding wax paper. Invert onto a serving platter. Drizzle with glaze. Serve warm. For caramel glaze: Bring first 3 ingredients to a boil in a small saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat, and stir in vanilla. Stir constantly 2 minutes; use immediately. Rate it Print