Caramel-Glazed Monkey Bread


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. 

Caramel-Glazed Monkey Bread
Photo: Iain Bagwell
Active Time:
30 mins
Total Time:
5 hrs 5 mins
10 to 12 servings


  • 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


  1. Generously grease a 10-inch (12-cup) tube pan; line bottom with wax paper, and lightly grease wax paper.

  2. 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.

  3. 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.

  4. Cover dough; let stand 1 hour.

  5. 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.

  6. 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.

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