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      Peanut Butter Chocolate Chip Blondies

      ha scritto per te

      Nothing beats the dynamic duo of chocolate and peanut butter! These Peanut Butter Chocolate Chip Blondies are an easy weeknight dessert or lunchbox treat.

      If you’re looking for comfort on a plate – here it is! Eating too many of these peanut butter chocolate chip blondies is so easy. I’ve had more than my share and I’m not even sorry. Each slice is chewy, chocolaty, and incredibly peanut buttery with both flavors of chips sprinkled throughout.

      Who doesn’t love a good 13×9 pan dessert? The golden brown pillowed corners are a little chewier than the middle, so that’s the slice I went for first! These cut neatly, so I could see them being a nice addition to kid’s lunches, or any time you need a totable sweet. I adapted this recipe from a Bake Sale book I purchased years ago. So of course these would be perfect for bake sales (when we’re allowed to have those again!).

      With a creamy batter composed of butter, brown sugar, and peanut butter, there’s nothing not to love. It would be super easy to switch up this recipe with M&M’s or Reese’s Pieces, but honestly it’s wonderful as-is. If peanut allergies are an issue, then the creamy peanut butter can be swapped out for almond butter or sunflower butter. You could also omit the peanut butter chips and substitute vanilla or butterscotch morsels.

      Freeze some for later!

      There will be plenty to share, but no judgement here if you’re planning to keep them all for yourself. These freeze well (and taste pretty good straight from the freezer!) so you can enjoy some now and put the rest on ice. I like to slice them up and wrap them individually before freezing because it’s easier to grab one or two portions. And it takes less time to thaw.

      Making this recipe gluten-free would be easy using a 1-to-1 flour. King Arthur Baking’s Measure for Measure Flour is my favorite! I always keep a bag on hand because I have family with those dietary considerations.

      Peanut Butter Chocolate Chip Blondies

      Heather Baird

      These blondie bars are packed with a double dose of peanut butter flavor with creamy peanut butter and peanut butter chips in the mix. Mini chocolate chips disperse evenly and give the perfect amount of chocolate flavor against all that peanut butter. If you don’t have mini chips, regular chips will work.

      .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }No ratings yet

      Prep Time 15 minsCook Time 22 mins

      Course DessertCuisine American

      Servings 12

      Equipment13×9 inch pan
      Ingredients US CustomaryMetric 1/2 tablespoon butter for greasing pan2 cups all-purpose flour1 teaspoon baking powder1 teaspoon salt3/4 cup butter melted1 1/2 cup brown sugar1/2 cup granulated sugar1/2 cup creamy peanut butter1 teaspoon vanilla extract2 eggs1 cup peanut butter chips1 cup mini chocolate chips divided
      Instructions Preheat oven to 350 degrees.Evenly coat the inside of a 13×9 inch pan or baking dish with butter and set aside.Combine flour, baking soda and salt in a small bowl.In the bowl of an electric mixer combine the melted butter, brown sugar, white sugar and peanut butter. Beat together until well combined. Add in vanilla and eggs; mix well.Add the flour mixture to the creamed mixture a little at a time, mixing on low speed. Fold in the peanut butter chips and 3/4 cup of the chocolate chips.Spread the dough into the prepared pan evenly. Sprinkle the top with the remaining 1/4 cup of mini chips and press lightly into the dough.Bake 18-22 minutes until golden brown on the edges, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan before cutting.

      NotesIf peanut allergy is a consideration, shelf stable almond butter or sunflower butter will work in place of the creamy peanut butter. Swap the peanut butter chips for butterscotch or white chocolate morsels. 
      Make this recipe gluten-free with King Arthur Baking’s Measure for Measure flour. See blog post for link.  Make sure the peanut butter and baking chips you use are labeled gluten-free. Enjoy Life Foods is a purveyor of fine allergy-free and gluten-free baking morsels. 

      Keyword chocolate chips, creamy peanut butter, peanut butter chips

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Delicious Cinnamon Babka

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      This Homemade Cinnamon Babka Recipe is a sweet, buttery yeast bread with a delicious cinnamon swirl! Making babka from scratch is extra delicious! Perfect for a holiday breakfast, or even just a weekend when you’re feeling extra domestic. Slather it with butter and you will be in LOVE!

      This Fluffy Homemade Babka Recipe Is the BEST!
      Tired of whipping together batches of banana bread and zucchini bread? If you are, consider adding in more chocolate chips – that always renews my interest. But hold off on that for the moment, because you’re going to want to give this Cinnamon Babka Recipe a try.
      Cinnamon babka is so fluffy and tender, and the cinnamon-sugar combination is such a treat for the tastebuds. It’s really fun to make too! How many other bread recipes call for twisting the dough together?
      Also, can you think of a better indulgent breakfast? This babka is everything you love about cinnamon rolls, but with considerably less mess. Just slice yourself a piece, and be on your way!

      What is Babka?
      Babka originated in the Jewish communities of Poland and Ukraine – it’s essentially a braided bread that has become sweeter and sweeter over time. The first versions were made with challah dough, that was then twisted up and filled with jam, and baked. Now these dough twists can be packed with anything from cinnamon to chocolate – and don’t forget the sugar syrup either!

      What You’ll Need For This Babka Recipe:
      What goes into making cinnamon babka? Quite a bit, actually; these are the ingredients you’ll need to round up in order to get started:
      For the Dough
      Flour: This recipe uses all-purpose flour – I needed about 4 cups, but you may need a little less or a little more depending on how the dough shapes up while you’re mixing it.Salt: Kosher salt balances/enhances the sweetness of the bread.Sugar: I used granulated sugar, but you can substitute in brown sugar instead if you want to.Instant Yeast: Any brand of Instant Yeast will work.Milk: Let it come to room temperature before adding it to the dough.Vanilla Extract: For extra sweet flavor.Eggs and an Egg Yolk: Let these come to room temperature also.Butter: Once again, make sure it’s room temperature.
      For the Filling
      Butter: This time you’ll need to melt it.Cinnamon: Obviously you need some ground cinnamon for Cinnamon Babka!SugarKosher Salt
      For the Sugar Syrup
      WaterSugar
      How to Make Homemade Babka (With A Cinnamon Swirl!)
      Making cinnamon babka may seem like a daunting process, but this step-by-step guide is here to assist! Here’s what you’ll need to do, starting with the formation of the dough:
      Form the Dough: In the bowl of your stand mixer fitted with the hook attachment mix 3 1/2 cups flour, salt, granulated sugar, and yeast, until combined. Turn the mixer to low and add in the milk, vanilla, and eggs one at a time until mostly combined.
      Add in the Butter: One tablespoon at a time until incorporated. Turn the mixer up to medium speed and mix for 10 minutes. Add in more flour as needed until it becomes soft, smooth, and elastic. I generally add in 4 cups total.
      Let Dough Rise: Coat a large bowl in nonstick spray or oil and place the dough into the bowl, cover, and allow to rise for 1 hour in a warm, draft-free place.

      Make the Filling: In a medium bowl combine the butter, cinnamon, sugar, and salt. Set aside.

      Prepare the Sugar Syrup: In a small saucepan combine the water and sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from the heat and set aside to cool.
      Assembly: Coat 2 8×4- inch loaf pans with nonstick spray. Line the pans with parchment paper, allowing the paper to overhang the ends for easy removal.
      Split Dough in Half: When the dough has risen, divide it in half. Working with one half at a time, roll out on a lightly floured surface into a 10×12- inch rectangle. Spread half of the filling onto the dough. Roll up the dough tightly from the 10- inch side into a log.

      Slice the Dough: Cut the dough lengthwise down the middle, so the filling is exposed. Twist each half. Then twist the two halves together like a rope. Place the twisted dough into one of the prepared pans. Repeat this process with the remaining dough. Cover the pans and allow to rise for 30 minutes in a warm, draft-free place.

      Bake: Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown. To ensure the bread is baked it will reach an internal temperature of 190°F.

      Let Cool: Place a wire cooling rack on a baking sheet and remove the bread from the pans using the parchment paper, transferring them to the wire rack to cool. Sugar syrup will drip from the bottom of the bread as it cools.

      Tips for Success
      That was a lot of steps, I know, but the results are so worth your effort. Here are some extra tips to help you iron out the process:
      Let Babka Cool Before Slicing: This will cut down on crumbs and ensure that the cinnamon filling stays in the bread.Working with the Dough: If the ends of the dough halves are not sticking together in the twist, try adding a little bit of water to them. Also, before you bake the loaf, poke a couple of small holes in the dough so that there won’t be separation between the bread and the filling. Variations: Make the filling using chocolate or Nutella for an even more decadent treat.

      Serving Suggestions
      I like to serve cinnamon babka warm, or at room temperature. It’s great with a steaming cup of coffee, or a big glass of milk. If you want to make it into a dessert, serve it with a scoop of vanilla ice cream and a drizzle of chocolate syrup!
      How to Store Leftovers
      Store this babka in an airtight container at room temperature for up to 3 days. Or, if you store it in the fridge, it can last for up to a week.
      Can I Freeze Cinnamon Babka?
      Sure. You can opt to freeze your loaves for up to 30 days.

      Print

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      Cinnamon Babka Recipe

      Description:
      If you love sweet breads or cinnamon rolls, you will fall in love with this Cinnamon Babka recipe – guaranteed. It’s tender, fluffy, so sweet, and the perfect indulgent breakfast or snack to give you a burst of energy for the day ahead!

      Ingredients:

      For the Dough:

      4 – 4 1/2 cups all purpose flour
      1 teaspoon kosher salt
      1/2 cup granulated sugar
      1 (1- ounce) package Instant Yeast (2 1/4 teaspoons)
      1/2 cup milk, room temperature
      1 teaspoon vanilla extract
      3 large eggs, room temperature
      1 egg yolk, room temperature
      10 tablespoons butter, room temperature

      For the Filling:

      1/2 cup butter, melted
      1 1/2 tablespoons ground cinnamon
      1 cup granulated sugar
      1/8 teaspoon kosher salt

      For the Sugar Syrup

      2/3 cup water
      2/3 cup granulated sugar

      Instructions

      For the Dough:

      In the bowl of your stand mixer fitted with the hook attachment mix 3 1/2 cups flour, salt, granulated sugar, and yeast, until combined. Turn the mixer to low and add in the milk, vanilla, and eggs one at a time until mostly combined. Add in the butter one tablespoon at a time until incorporated. Turn the mixer up to medium speed and mix for 10 minutes. Add in more dough as needed until it becomes soft, smooth, and elastic. I generally add in 4 cups total.
      Coat a large bowl in nonstick spray or oil and place the dough into the bowl, cover, and allow to rise for 1 hour in a warm, draft-free place.

      For the Filling and the Sugar Syrup:

      In a medium bowl combine the butter, cinnamon, sugar, and salt. Set aside.
      In a small saucepan combine the water and sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from the heat and set aside to cool.

      Assembly:

      Coat 2 8×4- inch loaf pans with nonstick spray. Line the pans with parchment paper, allowing the paper to overhang the ends for easy removal.
      When the dough has risen, divide it in half. Working with one half at a time, roll out on a lightly floured surface into a 10×12- inch rectangle. Spread half of the filling onto the dough. Roll up the dough tightly from the 10- inch side into a log.
      Cut the dough lengthwise down the middle, so the filling is exposed. Twist each half. Then twist the two halves together like a rope.
      Place the twisted dough into one of the prepared pans. Repeat this process with the remaining dough. Cover the pans and allow to rise for 30 minutes in a warm, draft-free place.
      Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown. To ensure the bread is baked it will reach an internal temperature of 190°F.
      Place a wire cooling rack on a baking sheet and remove the bread from the pans using the parchment paper, transferring them to the wire rack to cool. Sugar syrup will drip from the bottom of the bread as it cools.

      Notes:

      Serve warm or at room temperature. Store airtight for up to 3 days. Alternately you can freeze this for up to 30 days.

      Keywords:: cinnamon babka bread, sweet bread recipe

      Want To Save This Recipe?
      More Easy Sweet Bread Recipes
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      PIN for later: LEGGI TUTTO

    • in Recipes

      How to Make a Pretty Dessert Board

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      This dessert “charcuterie” board trades meats and cheeses for sweet treats, and it’s easier to put together than you might think!

      I recently created an article for Food Network about one of my new obsessions: Dessert Boards! These bountiful arrangements are inspired by charcuterie boards. Instead of meats, cheeses, and savory fare, these boards offer an array of sweet things. I’ve done my best to demystify the process with ingredients that need little prep work. I’ve also included tips on how to arrange your spread with style.

      The Right Stuff.

      I’m talking about ingredients! The fillers for your pretty dessert board will begin at the grocery store with some smart shopping. I personally enjoy using striped wafer cookies and cute waffle pretzels. Not only are they tasty, but they’re pretty cool to look at!

      Use some of those store-bought items to make low-prep desserts that will truly make for a pretty dessert board. You’ll find instructions for marbled strawberries, dip-dyed marshmallows, frosted brownie bites, and more in the article. All are quick fixes, but if you need more ideas, then 3 Ingredient Peanut Butter Fudge and 3 Ingredient Chocolate-Peanut Butter Marshmallow Candy are ideal for saving time. They’ll also make it so easy to fill up a board because both make big batches!

      The right arrangement and placement can make ordinary ingredients extraordinary! These yogurt-covered pretzels look kind of plain in the container, but fan them around a bowl and they almost look like flower petals. I’ve laid out all of my tips and tricks using line, shape, and symmetry. My best tip? Tile, tile, tile! Cookies, donuts, graham crackers, chocolate squares – they all lend themselves well to being tiled like dominos and create lovely repeating patterns.

      You’ll find every detail covered in this article – from choosing a board, to shopping smart for ready-made items, to composing an eye-pleasing spread. It’s absolutely brimming with the best info I could gather with DIYs, and loads more how-to pictures. Find it at this link on FoodNetwork.com.

      You may also enjoy: LEGGI TUTTO

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      Mini Cassata Siciliana Cakes

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      The classic Italian cake Cassata Siciliana shines as a traditional favorite at Easter. This version uses a muffin pan to create individual servings. I’m squeezing in one more Easter recipe before the holiday on Sunday. I’ve wanted to explore Cassata Siciliana for more than 2 years now! There are a few different versions with varying instructions, but this one with its marzipan cover is an Easter classic. The green is so springy and the candied fruit adds a pop of color that is irresistible to my eye.When I began this recipe, I’d planned to make it as a single cake using a deep dish pie pan. I guess my pan grew legs and walked off, and it remains MIA. My improvisation involved a jumbo muffin tin to make 6 little cakes. They’re just the cutest! Now I’m almost glad that I couldn’t find that pie pan. (Almost.)If you love cannoli, then you’ll love eating this cake. The filling is practically cannoli cream. The ricotta cheese needs to drain overnight so it loses some of its moisture. This keeps the cakes from becoming soggy and protects the marzipan from breaking down. I must have researched at least 20 cassata filling recipes – and all of them different. Some opted for nuts and chocolate chips, others went all-in with candied fruit. I’m a huge fan of chocolate and pistachio together, so that’s what I put in this filling. It also has a little sugar along with the zest of one orange.A sheet of sponge cake will provide the tops and bottoms of the mini cakes. You’ll need some circle cookie cutters, around 2 3/4 inches and 3 1/2 inches. I own a set of round cutters just like this one that I use all the time. They’re so useful! If you don’t have cutters that size, you could use similar size jar or bottle caps, or cut some templates to trim around.Marzipan is easy to make, but ready-made will shortcut this recipe. I recommend using it. Just knead in some food color to create your favorite Easter green color. Roll it on a dusted surface and cut it into 2-inch strips. Line each muffin cavity with an overlapping piece. Press in evenly and trim away the excess. Now you’re ready to fill!The smaller cake pieces go in first. Lay them in and gently tamp them down. There’s no need to force them into the bottom. Next, fill with that delicious ricotta cheese mixture. Last, cover the filling with the large cake rounds. Refrigerate for about an hour. The marzipan coverings will be dusty with powdered sugar when you turn them out. I used a little almond extract and an art brush to remove it. The extract will evaporate quickly.Simple confectioners’ glaze whisks together with just powdered sugar, lemon juice, and a little milk. Be sure it’s thick and opaque. You’ll be using it to cover the top centers of the cakes, and you’ll also use it to pipe a few swags on the sides. Some Cassata Siciliana have elaborately piped designs on the green marzipan.Piping with this glaze is not as precise as I’d like it to be, but if you keep your design simple then things will work out fine. I think they’re real cute with single line swags and a few dotty embellishments!You’ll have a little ricotta filling left over, and if you save your cake scraps, you can make some mini trifles like I did! Just crumble the cake and layer with the ricotta in tiny dessert cups. I added some whipped cream and marzipan flowers. These little confections are deceptively light with their spongy cake layers and whipped ricotta filling. Individual desserts always feel special on the table, and these are not only tasty but a cheerful sight to behold. Sharing them has been a delight.  LEGGI TUTTO

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      Coconut Easter Bunny Cake

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      Serve up the cutest coconut bunny cake for Easter! It’s a nostalgic favorite made from a single yellow 9-inch cake layer and decorated with flaked coconut. Growing up I remember my mom making a version of this coconut cake around Easter, and she’d use a pink jellybean for a rabbit nose. I thought the whole thing was so clever, and it was truly a special holiday with a bunny cake on our table.  I just had to make one this year. I’ve been missing my family and our big holiday meals, and the tradition of making this cake makes me feel closer to them. It’s fashioned from a single yellow cake layer, and with some easy carving it is transformed into a cute, furry-looking bunny.This cut-out cake design has been around for decades. I’ve seen so many home-baked versions over the years from friends and neighbors. I didn’t deviate much from the original design. I did opt for edible candy ears instead of the usual construction paper ears, but you should use whatever best suits your time constraints. The candy ears do take a little more effort. The cake layer is so delicious with a big dose of sour cream added to the batter. Slice it in half, frost with yummy coconut buttercream, and stick it together so that it looks like a big taco. Cut a notch out of the top of the cake and be sure to save the scraps. It looks fairly bunny body-shaped at this point. Stick a couple of scrap pieces on top of the head area with frosting and trim it to a roundish shape. The video at the end of this blog post will be helpful to follow for the carving technique – definitely check it out!Another smaller scrap piece will make the tail on the opposite end of the head. Cover the entire thing with frosting. You don’t have to be too precious with this step, just get it all covered. Shredded coconut will cover up most imperfections.As I mentioned earlier, mom always made the bunny ears using construction paper. It’s easiest, really. But I decided to make candy ears. I cut out two rabbit ear shapes out of heavy card stock and coated them with a thick layer of candy. While they’re still wet, lift one end using a toothpick and transfer them to a parchment-lined baking sheet. After a chill in the freezer peel the card stock from the backs of the candy. Again – the video will be helpful here. Melted pink candy and sanding sugar will give the bunny’s ears more detail. I also brushed the white areas with corn syrup and added coconut for a fuzzy appearance. A little buttercream dotted on the back of a real satin bow holds it in place and makes the cake look cuddly like a toy. (Aw!)Two black Sixlets eyes and a heart-shaped candy nose gives this bunny a cute face. If you don’t have those candies on hand then black and pink jellybeans will work.How could I NOT make some green coconut ‘grass’? It’s so classic with this cake. I layered it with grassy green sprinkles and a few gorgeous Sconza Jordan almonds. I could go on and on about how perfect this candy is. Each candy almond is so polished and unblemished. They look like little bird eggs! This is such a good recipe for a single cake layer. It’s tender and the sour cream helps it retain its softness. It is the perfect blank canvas for nearly any small baking project, but especially this one. Have a sweet Easter! 

        LEGGI TUTTO

    • in Recipes

      Carrot Cake Cheese Ball

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      This cheese ball is such a simple and delicious alternative to carrot cake. It has all of the classic flavors with a fraction of the work!I discovered a fondness for carrot cake flavors mixed with sweet, cheesy goodness when I made this Carrot Cake Swirl Cheesecake. (It’s sooo good!). This cheeseball recipe tastes a lot like carrot cake cheesecake, without having to bake anything. It makes a great starter if you’re entertaining, but it’s also sweet enough to serve as dessert.The first order of business is sautéing up some grated carrot in butter. You could skip this step and use fresh carrot, but sautéing makes the carrot tender and it incorporates easier in the cheese. A touch of honey and spices, along with raisins, pineapple and pecans… heaven! If you love carrot cake you’re going to love everything about this cheeseball.When everything is mixed and folded together, you’ll plop the cheese mixture in the center of a sheet of plastic wrap. Then, gather it up into a ball shape.  An overnight chill is best for this, and it can be made a couple of days in advance. The coating is all about texture! Toasted coconut, fresh grated carrot, and pecans are the crunchy wrapping for all the creamy goodness inside. We’ve almost completely polished this cheeseball off in just a few days! It’s so easy to sneak a few bites on from the fridge on a graham cracker. It’s also really good with buttery wafer cookies, as pictured. And you cannot go wrong serving this with pecan sandies. This is a great little recipe for Easter, and a good alternative to making an elaborate dessert for the holiday. It’s chock full of good things – and most are fairly wholesome ingredients! LEGGI TUTTO

    • in Recipes

      Pull Apart Praline Monkey Bread

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      Monkey Bread is a sweet, pull-apart, pastry-style bread. Each piece is coated in melted butter and cinnamon sugar and baked to perfection in a bundt pan! I top mine with an out of control praline style-brown sugar icing that is to die for!
      If you love Monkey Bread, try my Cheese Stuffed Garlic Pull-Apart Bread for a savory option!

      My Monkey Bread Recipe Is A Family Favorite!
      I am SO excited to share this recipe with you! It’s a recipe that I shared in my book that is such a favorite I decided it needed a permanent place here on my site! It’s a Praline Pull Apart Monkey Bread that is ridiculously decadent and delicious.
      What makes this monkey bread so special is that it is 100% from scratch. The dough is a simple yeast dough that makes all the difference in the world. Of course there are so many monkey bread recipes out there that used canned biscuit dough, but the homemade dough is what sets this recipe apart.
      What Is Monkey Bread?
      Monkey Bread is a pastry that you pull apart and eat with your fingers (like a monkey I guess?). I didn’t create the name! What you generally have is cinnamon-coated dough pieces that are baked together in a larger pan, creating a cobbly-looking bread.
      I used to make Monkey Bread growing up with my grandma. We would bake it and take it over to her friend’s houses for their “coffee hour”. We always made the shortcut version with canned biscuits, but oh how I loved dipping each biscuit piece into melted butter first, and then that sweet cinnamon-sugar mixture. Sometimes we would add nuts, other times we would leave them out, but the addition of chopped pecans adds a little extra texture and flavor that I love.
      When I decided to create a homemade version of my childhood favorite for my book I wanted to have all the elements of the nostalgia, but make it a little more indulgent! That’s where the chopped pecans and brown sugar, praline-style, icing comes in! You can absolutely skip this step, but it sure does make it extra delish!

      Ingredients:
      There are a few steps to this recipe, but don’t let that intimidate you! Everything is easy to do, and it’s also a great make ahead recipe!
      Dough:
      Dry active yeast. You can also use Instant or “Rapid Rise” yeast as well. If you do use Instant, the rise time will be about 45 minutes to 1 hour, as opposed to 2 hours.granulated sugarwarm watervegetable oilkosher saltall purpose flour
      Coating:
      light brown sugarmelted butterchopped pecans – you can omit the nuts if you have an allergy or just prefer no nuts!
      Icing:
      butterlight brown sugarheavy creampowdered sugar

      Tips On How To Make Monkey Bread:
      The full recipe is below in the printable recipe card, but I definitely want to share some of my favorite tips so your Monkey Bread turns out perfectly!
      Make sure to grease your bundt pan well. This is kind of a no-brainer, but there is always that moment when you invert the bundt pan and pray that nothing sticks! Luckily Monkey Bread is a pretty “rustic” looking bread, so imperfections will never be noticed! Plus you’re covering the top in icing!Allow the dough to rise in a warm, draft-free place. My oven has a “proof” setting which I use all the time and really love. But if you don’t have that on your oven, just try to place your bowl of dough in the warmest part of your kitchen. Another trick I have used in the past if you don’t have a proof setting on your oven is before you start making the dough, turn the oven on to the lowest temperature. Allow it to preheat, then turn the oven off. Start making your dough and by the time you’re ready to allow it to rise, the oven will have cooled down enough that it will be the perfect place to let your dough rise. Make sure the oven isn’t too warm. You just want it to be a little warmer than room temp!Leave out the nuts if you aren’t a fan…same with the frosting. You can easily make this “plain” and it’s still great!Serving this warm is a NEXT LEVEL experience. Highly recommend!

      Do You Have To Use A Bundt Pan?
      You don’t have to, but it sure is pretty! You can make this recipe in 2, 8×4 loaf pans if that’s what you have!
      Do You Have To Make the Icing?
      Nope! The bread on its own is sweet, but the addition of that brown sugar praline icing is really outstanding!!!

      Can You Make the Dough Ahead?
      Absolutely! I have included in the recipe that if you would prefer to make the dough ahead you can! Allow the dough to rise in the refrigerator instead of at room temperature. You can do this overnight or up to 3 days!
      Can You Use Canned Biscuits For This Monkey Bread Recipe?
      If you love the idea of this recipe but just don’t have the time to make your own dough, I totally get it. You can use 2 (16- ounce) cans of canned biscuits.(I recommend the Grands! Flaky Biscuits). Cut each biscuit into 4 equal pieces and dip each piece in your melted butter, then cinnamon sugar mixture!

      How To Store:
      Honestly, this bread is best is enjoyed the same day, but you can absolutely store it if you just can’t finish it! I don’t recommend more than 2 days though for freshness. Just store it airtight at room temperature!
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      Pull Apart Praline Monkey Bread

      Description:
      This Monkey bread is out of control delicious! It’s the perfect breakfast or brunch recipe for special occasions.

      Ingredients:

      Dough:

      2 teaspoons dry active yeast
      1 teaspoon granulated sugar
      1 1/3 cups warm water
      2 tablespoons vegetable oil
      2 teaspoons kosher salt
      3 1/2 – 4 cups all purpose flour

      Coating:

      1 1/4 cup light brown sugar, packed
      1/2 cup butter, melted
      3/4 cup chopped pecans

      Icing:

      4 tablespoons butter
      1 cup light brown sugar, packed
      1/4 cup heavy cream
      1 cup powdered sugar

      Instructions

      Dough: Mix the yeast, sugar and water together in a bowl and allow the mixture to sit for 4 minutes until the yeast is dissolved. 
      In the bowl of the stand mixer fitted with the dough hook attachment mix 3 ½ cups flour, salt and oil together on low speed. Stir the yeast mixture and then slowly add it to the bowl with the flour. Mix this on medium speed for 5- 6 minutes. If the dough is excessively sticky add the remaining flour 1 tablespoon at a time until it becomes it becomes smooth.
      Spray the inside of a large bowl with cooking spray and transfer the dough into the bowl, cover with a clean dish cloth, place in a warm place and allow it to raise for 2 hours or until it has doubled in size. Alternately you can place the dough into a sprayed gallon sized zip-top bag and allow it to rise in the refrigerator overnight (you get the same results and the dough is ready in the morning for breakfast).
      Coating and Assembly: Preheat your oven to 350°F/175°C
      Spray a bundt pan with cooking spray. Sprinkle half of the pecans into the bottom of the pan evenly and it set aside.
      Place the brown sugar and melted butter in a small bowl and stir to combine. 
      Punch the risen dough down and tear pieces of the dough off and roll into 1- inch balls. Dip each dough ball into the brown sugar/butter mixture and place in the prepared pan. Continue this with all the dough, placing it in the pan evenly. Drizzle any remaining brown sugar/butter mixture on top of the dough and finally sprinkle on the remaining pecans.
      Bake the bread for 30- 35 minutes until it’s risen and lightly golden.
      Remove the pan from the oven and place on a wire rack to cool slightly.
      Icing: While the bread is cooling make your icing by combining the butter, brown sugar and heavy cream into a medium saucepan. Cook the mixture, stirring frequently, until it comes to a boil and boil for one minute. Remove from the heat immediately and whisk in the powdered sugar.
      Invert the bundt pan onto a cake stand or serving platter. Drizzle the icing evenly on top of the bread.
      Serve warm.

      Notes:

      Store airtight at room temperature for up to 2 days

      Keywords:: cookies and cups, monkey bread, pull apart bread, yeast dough, bundt pan, breakfast, brunch

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