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Caramel Monkey Bread on a tray.

Caramel Monkey Bread

Caramel Monkey Bread is one of our very favorite brunch foods! Light, fluffy balls of homemade dough covered in rich caramel sauce and crunchy pecans. It's a perfect centerpiece for Christmas morning or just a lazy weekend morning.
Course Breakfast, Bread
Cuisine American
Keyword Monkey Bread
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 12
Calories 607kcal
Author Erica Walker



Caramel Sauce

If you REALLY want it gooey and caramely you can double the sauce


  • In a large bowl dissolve yeast in warm water. Add milk, butter, sugar, eggs, salt and half of the flour (2 1/2 cups) Beat on medium speed for 3 minutes. Stir in remaining flour until it forms a firm dough. Turn onto a floured surface and knead until smooth and elastic (about 7-8 minutes).
  • Place in greased bowl and turn over to get the whole dough ball greasy. Cover and let rise for about an hour or until dough doubles in size.
  • In a saucepan, combine brown sugar, butter, and cream and bring to a boil. Stir for about 3 minutes until it's nice and melted together. Pour half of the caramel sauce into a greased fluted pan. If you are using pecans, add half of them to the pan as well.
  • When dough is done, punch it down and form into 35-40 balls. In a pie pan or shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in cinnamon/sugar mixture. Arrange dough balls into the fluted pan.
  • Pour the remaining caramel sauce evenly on top of the dough balls.
  • Bake at 350 degrees for 30-35 minutes or until golden brown (if they are browning too fast you can loosely cover it with tin foil). Cool for 10 minutes, then turn up-side down onto a serving plate.


Calories: 607kcal | Carbohydrates: 74g | Protein: 10g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 95mg | Sodium: 402mg | Potassium: 159mg | Fiber: 2g | Sugar: 35g | Vitamin A: 793IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg