I cut this recipe out of Taste of Home magazine a long time ago but never got around to making it...until now. I wish I hadn't waited so long!
A couple of tips...I stirred 4 3/4 c flour into the dough and then spread the remaining 1/4 c on the counter for kneading. Once that was absorbed, I had to put down a bit more. Also, between the rising and baking, my bread was overflowing the pan. Next time, I plan to wedge the dough balls in a bit more firmly. Also, the recipe notes that you can refrigerate the dough overnight (after kneading) and then let it sit on the counter for 30 mins before continuing with the recipe.
Caramel-Pecan Monkey Bread
2 1/4 tsp (1 pkg) active dry yeast
1/4 c warm water (110-115 deg)
1 1/4 c warm milk (110-115 deg)
1/3 c butter, melted
1/4 c sugar
1 tsp salt
5 c all-purpose flour
2/3 c packed brown sugar
1/4 c butter, cubed
1/4 c heavy whipping cream
3/4 c chopped pecans
1 1/2 c sugar
1 1/2 tsp ground cinnamon
1/2 c butter, melted
1) In a large bowl, dissolve yeast in water.
2) Add the milk, butter, sugar, eggs, salt and 3 c flour; beat on medium speed for 3 minutes.
3) Stir in enough remaining flour to make a firm dough.
4) Turn dough onto floured surface; knead until smooth and elastic, about 6-8 minutes.
5) Place in a greased bowl, turning once; cover and let rise until doubled, about 1 hour.
6) For caramel, bring the brown sugar, butter and cream to a boil in a small saucepan.
7) Cook and stir for 3 minutes.
8) Pour half into a greased bundt pan; sprinkle with half of the pecans.
9) Punch dough down; shape into 40 balls (about 1 1/4 in. diameter).
10) In a shallow bowl, combine sugar and cinnamon.
11) Dip balls in butter, then roll in sugar mixture.
12) Place 20 balls in the tube pan; top with remaining caramel and pecans.
13) Top with remaining balls; cover and let rise until doubled, about 45 mins.
14) Bake at 350 deg for 30-35 mins; cover loosely with foil if top browns too quickly).
15) Cool for 10 mins before inverting onto a serving plate. Serve warm.