Caramel Pecan Monkey Bread Food

CARAMEL-PECAN MONKEY BREAD

Steps:

• Dissolve yeast in warm water. Melt 5 tablespoons butter. Add milk, eggs and melted butter; stir in 1/4 cup sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Refrigerate, covered, overnight., Punch dough down; shape into 40 balls (about 1-1/4 in. diameter). Melt remaining butter. In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture., For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate., For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread.

PECAN PIE MONKEY BREAD

Steps:

• For the dough: Dissolve the yeast in the water in the bowl of a stand mixer. Add 3 cups of the flour, the milk, butter, sugar, salt and eggs. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a firm dough. Turn out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
• For the caramel: Generously butter a 10-inch bundt pan. Bring the brown sugar, butter and cream to a boil in a small saucepan. Cook and stir for 3 minutes. Pour half into the greased bundt pan and sprinkle with the pecans.
• For assembly: Punch the risen dough down and shape into 40 balls (1 to 1 1/4 inches in diameter). Mix together the sugar and cinnamon in a shallow bowl.
• Pour the melted butter into another bowl. Roll the balls in the butter and then roll in the cinnamon-sugar mixture. Place 20 balls in the bundt pan and top with remaining caramel and the pecans. Lastly, place the final 20 balls of dough into the pan. Cover the bundt pan and let rise until doubled, about 45 minutes.
• Preheat the oven to 350 degrees F.
• Bake until the top is a deep golden brown, 45 to 50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

CARAMEL PECAN MONKEY BREAD

Steps:

• Coat a bundt cake pan with cooking spray. Sprinkle the pecans on the bottom of the pan. Place frozen rolls in bundt pan, staking as needed. In a separate bowl mix dry pudding, brown sugar and cinnamon. Sprinkle over the frozen rolls. Melt butter and pour over rolls. Cover with plastic wrap and refrigerate overnight. Remove plastic wrap and place pan in oven. Preheat oven to 350*F Bake for 35 minutes. Remove from oven and let stand for 10 minutes. Flip onto a platter and enjoy!

PECAN MONKEY BREAD WITH RHODES FROZEN ROLLS

Steps:

• Place the frozen yeast rolls in a single layer on a platter, and thaw on the counter for 30 minutes. Cut in fourths.
• Preheat the oven to 350 °F. Spread the pecan pieces in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely.
• Spray angel food cake pan with cooking spray.
• Mix together 2/3 cup of granulated sugar and 1 Tbsp of ground cinnamon.
• Toss with the quartered rolls in a large plastic storage bag until evenly coated.
• Sprinkle 1/3 of the toasted pecans on the bottom of the pan.
• Layer half of the quartered rolls on top of the pecans in the pan.
• Sprinkle the first layer of rolls with 1/3 of the remaining pecan pieces.
• Layer the remaining quartered rolls on top.
• Sprinkle any leftover cinnamon and sugar over all.
• Top with the last 1/3 cup of toasted pecan pieces.
• On the stove top, melt the brown sugar, butter and heavy cream together over medium-high heat. Bring to a boil, stirring constantly. Cook for 1 minute.
• Remove from the heat and stir in the vanilla.
• Pour evenly over the rolls in the pan. Cover with a damp cloth and allow to rise for 45 minutes.
• Bake at 350 °F for 35-40 minutes until golden. Rest for 5-10 minutes before carefully inverting onto a platter.

CARAMEL, PUMPKIN & PECAN MONKEY BREAD

Steps:

• Heat oven to 350°F.
• Cook and stir caramels, milk and butter in medium saucepan on medium heat 8 to 10 min. or until caramels are completely melted and mixture is well blended. Add pumpkin; mix well. Pour half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; sprinkle with nuts.
• Mix sugar and cinnamon. Dip biscuit pieces in sugar mixture, turning to evenly coat each piece; place in layers over pumpkin mixture in pan. Cover with remaining pumpkin mixture.
• Bake 35 min. or until golden brown. Cool in pan 10 min.; invert onto serving plate. Remove pan. Serve warm.

PECAN MONKEY BREAD

Steps:

• Crème Anglaise Place cream in a small saucepan and scrape in vanilla seeds. Heat over medium until just simmering, about 5 minutes. Remove from heat.
• Whisk yolks and granulated sugar in a medium bowl until pale and light, about 2 minutes. Gradually whisk half of cream into yolk mixture. Then whisk mixture in bowl back into cream in saucepan. Cook over medium-low, stirring constantly with a wooden spoon, until sauce is thickened and coats spoon, about 5 minutes.
• Transfer to a medium bowl; let cool.
• Do ahead: Sauce can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
• Monkey Bread and Assembly: Preheat oven to 350°. Coat muffin cups with nonstick spray. Toast pecans on a rimmed baking sheet, tossing occasionally, until slightly darkened and fragrant, 8-10 minutes. Let cool; coarsely chop.
• Stir granulated sugar and cinnamon in a small bowl; set aside. Bring brown sugar, butter, and 1/2 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Pour syrup into muffin cups. Top with pecans and raisins.
• Gently roll out pastry on a lightly floured surface just to smooth. For a 14-ounces package, fold sheet in half. For a 17.3-ounces package, stack sheets. Cut pastry into an 8x6 grid to make 48 squares. Roll into balls; toss in cinnamon sugar. Fill muffin cups with balls; press lightly to compact.
• Bake until pastry is golden brown and puffed, 25-30 minutes. Let cool slightly, but unmold before caramel hardens.
• Serve monkey bread, caramel side up, on a pool of crème anglaise.