PECAN PIE MONKEY BREAD
Quick Pecan Pie Monkey Bread. The BEST pecan praline sweet bread for an easy Christmas morning breakfast tradition with homemade caramel sauce.
Provided by Jessica (swankyrecipes.com)
Categories Breakfast
Time 55m
Number Of Ingredients 8
Steps:
- In a small saucepan, combine brown sugar, heavy whipping cream and butter over medium heat. Allow mixture to melt and slightly come to boil for a few seconds then stir well to dissolve mixture and remove from stove top; set aside.
- Grease a 15 cup bundt cake pan and preheat oven to 350 degrees F.
- In a small bowl, mix cinnamon and sugar. Open biscuit can and cut each circle biscuit into fourths. Repeat until done. Dunk each piece into melted butter and cover with cinnamon and sugar then place evenly into bundt cake pan.
- After one can of dough has been prepared, sprinkle 1/2 cup chopped pecans and 1/3 caramel mixture over the top. Repeat cutting the biscuits and preparing them the same way.
- Once done, sprinkle remaining pecans and caramel sauce over top.
- Bake in oven for 30-35 minutes. Turn upside down over serving plate and serve warm.
Nutrition Facts : Calories 319 kcal, Carbohydrate 40 g, Protein 2 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 43 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
CARAMEL-PECAN MONKEY BREAD
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 50m
Yield 20 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 334 calories, Fat 15g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 207mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL, PUMPKIN & PECAN MONKEY BREAD
If you've got refrigerated biscuits, you've got the beginnings of this scrumptious caramel-topped pumpkin pecan monkey bread.
Provided by My Food and Family
Categories Home
Time 1h
Yield 20 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 16 g, Protein 3 g
PECAN MONKEY BREAD WITH RHODES FROZEN ROLLS
Make and share this Pecan Monkey Bread With Rhodes Frozen Rolls recipe from Food.com.
Provided by pachilindo
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 256.9, Fat 16.1, SaturatedFat 7.1, Cholesterol 29.7, Sodium 86.5, Carbohydrate 27.1, Fiber 3.3, Sugar 22, Protein 4.5
PECAN BREAD
Pecan Praline Bread is a delicious quick bread recipe with a tender crumb and a ribbon of brown sugar pecans for added sweetness and crunch!
Provided by Samantha Skaggs
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- Adjust a rack to the center position and preheat the oven to 350°F. Grease a full-sized loaf pan (approximately 9" X 5" X 3") and line with parchment paper that slightly extends above the top edge of the pan, all the way around (see notes above the recipe for more detailed explanation). Set aside.
- In a small saucepan set over medium-high heat, add the butter, brown sugar, and salt. Allow to start melting and stir to combine. Bring to a boil, stirring occasionally, then remove from the heat and stir in the chopped pecans until well combined. Set aside to slightly cool.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, blend together the buttermilk, oil, and sugar until well-incorporated. Beat in the eggs, one at a time, and then the vanilla. Slowly stir the dry ingredients into the wet ingredients until just combined, then fold in the finely chopped toasted pecans.
- Pour the batter into the prepared loaf pan. Evenly pour about two-thirds of the pecan praline mixture over the top. Use a butter knife to gently swirl the pecan praline mixture into the bread, only going about halfway down into the batter (not all the way to the bottom). Pour the remaining pecan praline mixture over the top without swirling.
- Bake in preheated oven for 45 minutes. Lay a piece of foil over the top of the bread (so that the pecans on top don't burn) and then bake for 10 to 15 minutes longer, until a toothpick inserted in the center of the bread comes out clean (but be careful not to overbake).
- When the bread tests done, remove it from the oven and place the pan on a cooling rack for 15 minutes. Use the parchment paper sling to carefully lift the bread out of the pan and onto the cooling rack. You may gently peel back the parchment paper once the bread has cooled a bit more.
Nutrition Facts : Calories 4250 kcal, Carbohydrate 534 g, Protein 57 g, Fat 218 g, SaturatedFat 49 g, Cholesterol 475 mg, Sodium 3957 mg, Fiber 19 g, Sugar 325 g, ServingSize 1 serving
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.
SOUTHERN PECAN BREAD
Southern Pecan Bread is completely indescribable! Super buttery, sweet and loaded with pecans. Serve it with your morning coffee or as a totally addictive Thanksgiving side dish everyone will love! Guaranteed to be a new family favorite!
Provided by Shelly
Categories Bread
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper. Coat generously with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn mixer up to medium speed and mix for 1 minute until smooth.
- Turn mixer to low and mix in the flour until just combined. Fold in the pecans.
- Transfer mixture to your prepared pan and bake for 30-35 minutes, or until the center is just set and the edges are lightly golden.
- Cool completely in the pan, and then cut into squares.
Nutrition Facts : ServingSize 1 Square, Calories 473 calories, Sugar 33.3 g, Sodium 130.6 mg, Fat 30.7 g, SaturatedFat 13.3 g, TransFat 0 g, Carbohydrate 46.8 g, Fiber 1.7 g, Protein 5.2 g, Cholesterol 112.8 mg
PECAN PIE MONKEY BREAD
Steps:
- 1. Preheat the oven to 350°F. Coat a 12-cup fluted Bundt® cake pan with cooking spray.
- 2. Place ½ cup brown sugar in a large resealable plastic bag. Cut each biscuit round into quarters and toss in the sugar until evenly coated.
- 3. In a small bowl, whisk the honey, butter, vanilla, and remaining ¼ cup brown sugar until smooth. Place half of the biscuit pieces in the prepared pan and top with half of the pecans and honey mixture. Repeat layering once.
- 4. Bake until golden brown and the dough is cooked through, about 35 minutes. Cool in the pan on a wire rack for 10 minutes. Carefully invert onto serving plate or wire rack. Serve warm.
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- Coat a 12-cup muffin pan well with cooking spray. Sprinkle 1/2 cup of the pecans evenly into muffin cups.
- Place 4 tablespoons of the melted butter in a medium bowl. Cut dough into 1/2- to 3/4-inch pieces. Place pieces in bowl with butter; toss well to coat.
- Stir together granulated sugar and cinnamon in a separate medium bowl. Add dough pieces; toss well to coat. Arrange half of pieces evenly in muffin pan; sprinkle remaining pecans evenly on top. Arrange remaining pieces evenly over pecans in muffin pan.
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