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    Pull Apart Praline Monkey Bread

    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!
    Print

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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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    Pecan Pie Muffins

    Pecan Pie Muffins have all the flavors of pecan pie in a sweet muffin that works as perfectly as a side dish as it does dessert!
    Love a sweet bread that works as an unexpected side dish? Try my Southern Pecan Bread too!

    Pecan Pie Muffins Have All the Flavors Of the Classic Pie!
    We all now that Pecan Pie is a classic dessert…but the flavor profile works so well in all sorts of other recipes! Of course, make sure to try my Pecan Pie Recipe if you like to stay classic, but if you want to mix things up, these Pecan Pie Muffins are REALLY FUN!
    Pecan Pie Muffins Can Be Dessert, Breakfast, Or A Sweet Side Dish!
    Pecan Pie Muffins are going to be your new favorite sweet treat or an unexpected side dish. Think about these at your holiday table paired along side turkey and mashed potatoes or even along side a plate of BBR Ribs! Leave out the chocolate if you want to enjoy these with dinner, but as breakfast or dessert chocolate makes these extra sweet!
    Ingredients:
    chopped pecanslight brown sugarall purpose flourbuttervanilla extracteggsmini chocolate chips
    Instructions:
    Liberally coat cupcake liners or a muffin tin with nonstick spray.The amount of sugar in this recipe can cause the muffins to stick to paper liners, so make sure you’re greasing them properly!Combine the pecans, brown sugar, and flour in a large bowl and then add in the melted butter, vanilla, and eggs until evenly incorporated. Lastly, stir in the chocolate chips.Fill muffin tins with batter evenly and bake for 20 – 25  minutes. These muffins don’t rise too much, so you can fill the liners up almost to the top.Serve warm or at room temperature.Can You Leave Out the Chocolate?
    Yep, absolutely! And if you’re serving these as a side dish you might prefer them without the chocolate! The recipe will remain the same otherwise!
    Serving Ideas:
    These muffins are totally versatile! Here are my serving suggestions:
    For breakfast! I mean they are muffins after all!As a side dish. It might seems crazy, but if you leave out the chocolate chips, these make a sweet bread that can pair great with your holiday meal or even a BBQ! Think about them like you would a sweet cornbread…same idea!Dessert! I mean they’re based on classic pie with a similar flavor profile, and they are certainly sweet enough to be enjoyed as a sweet treat after dinner!
    How To Store:
    Of course I love these served warm, but they’re just as good as room temperature! Just store them airtight for up to 3 days at room temperature. You can also freeze them for to to 30 days!
    Love Pecan Pie? Try These Other Pecan Pie Inspired Treats:
    Print

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    Pecan Pie Muffins

    Description:
    These Pecan Pie Muffins are perfect as breakfast, a side dish on Thanksgiving or for a BBQ or even dessert!

    Ingredients:

    1 cup chopped pecans
    3/4 cup light brown sugar
    1/2 cup all purpose flour
    10 tablespoons butter, melted
    1/2 teaspoon vanilla extract
    2 eggs, whisked
    1/2 cup mini chocolate chips

    Instructions

    Preheat oven to 350°F. Line a muffin tin with liners and coat liberally with nonstick spray.* Set aside.
    In a large bowl combine the pecans, brown sugar, and flour. Add in the melted butter and vanilla stirring to moisten. Then add the whisked eggs and stir until evenly incorporated. Lastly, stir in the chocolate chips.
    Fill muffin tins with batter evenly and bake for 20 – 25  minutes.
    Transfer to a wire rack to cool. Can be served warm or at room temperature.

    Notes:

    *I prefer using the aluminum, coated liners or silicone liners in this recipe, as the paper liners tend to stick more. Again, make sure to coat liberally with nonstick spray. You can also do these without liners in the muffin tin as long as the pan is coated liberally with nonstick spray.
    Store airtight for up to 3 days at room temperature. Freeze airtight for up to 30 days.

    Keywords:: cookies and cups, pecan pie muffins, pecan pie, side dish, muffins, breakfast

    Want To Save This Recipe?
    PIN for later: LEGGI TUTTO

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    Pecan Sour Cream Coffee Cake

    Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!Looking for more coffee cake recipes? Don’t forget to try my recipe for The Best Coffee Cake ever! You won’t be disappointed!Pecan Sour Cream Coffee Cake Is Going To Be Your Favorite Breakfast Cake! I will always be an advocate for cake for breakfast. Cake just tastes better in the morning if you ask me…and if you call it a “coffee cake”, it automatically becomes less taboo and more nostalgic. And to prove to you how PRO Cake For Breakfast I am here are some of the other breakfast cake recipes I have here on my site:Let’s Talk About How To Make Pecan Sour Cream Coffee Cake!First, I’ll begin with how easy it is. I promise you. Of course there are a few steps, you have the filling and topping, the cake itself, and the easy icing drizzle. But none of these elements is difficult in anyway. Plus, the pecan streusel is OUTRAGEOUSLY DELICIOUS. Like I can’t keep myself from eating half of it with a spoon before I assemble the cake. It’s a sweet, crunchy, cinnamon, buttery mixture that should be illegal.What Does the Sour Cream Do?Some of my most favorite cake recipes use sour cream. Now, before you tell me you don’t like it, let’s just clarify that you don’t TASTE the sour cream. What it does is add the exact right amount of moisture, while the acidity in the sour cream aids in giving the cake a tender crumb.It works a lot like buttermilk, but adds a little more weight making the cake slightly denser, which works perfectly for a coffee cake.THE TOPPING!!Oh, blessed be. The pecan streusel in this cake is absolutely everything. It is the most perfect combination of finely chopped pecans, butter, salt, cinnamon, and brown sugar.I can’t seem to keep my spoon out of the mixture, all in the name of taste-testing of course, while I am making this cake.It adds the exact right amount of crumbly-crunch that all good coffee cakes need.Serve this Coffee Cake Warm, At Room Temperature, Or Freeze It For Later!This cake is incredibly versatile. Of course enjoying a slice warm is the ultimate indulgence, but it’s perfect to make the night before so it’s ready and waiting for breakfast.How Do You Freeze Coffee Cake?Or absolutely make this and freeze it for later! Here’s what you do:Bake the cake and allow it to cool completely.Don’t drizzle it with icing. Wait and save that step for when you are ready to serve it. The icing will melt a bit and get sticky if you freeze and thaw it out.You can freeze it right in the pan you baked it in so if that pan has an airtight lid that will work great. Or I would recommend baking it in a disposable aluminum pan if you’re planning on making it and freezing it.Cover the pan tightly in plastic wrap and then again in aluminum foil. Freeze it for up to 30 days.To thaw, allow it to thaw at room temperature. If you would like to reheat it, cover the cake in foil and bake it at 300°F for about 15 minutes, or until warmed through.Here Are Some More Sour Cream Cake Recipes You Might Like:PrintPecan Sour Cream Coffee Cake Description:Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!Ingredients:Pecan Streusel3 tablespoons butter, melted2/3 cup light brown sugar1 teaspoon ground cinnamon1/2 teaspoon kosher salt2 tablespoons all purpose flour1 1/2 cups finely chopped pecansCake1/2 cup butter, room temperature1 cup granulated sugar2 eggs1 tablespoon vanilla extract1 cup sour cream1/2 teaspoon kosher salt1 teaspoon baking powder3/4 teaspoon baking soda1 3/4 cups all purpose flourIcing3/4 cup powdered sugar1 tablespoon milkInstructionsPreheat oven to 350°F. Coat a 9×9 baking dish with nonstick spray. Set aside.Streusel: Combine melted butter, brown sugar, cinnamon, salt, flour, and pecans in a medium bowl. Stir until evenly combined. Set aside.Cake: In the bowl of your stand mixer fitted with the paddle attachment mix the butter and the sugar together on medium speed for 2 minutes. Add in the eggs and continue mixing on medium for 2 more minutes, scraping the sides of the bowl as necessary.Add in the vanilla, sour cream, salt, baking powder, and baking soda. Mix for 1 minute until combined.Turn the mixer to low and add int he flour until just combined. Don’t over mix.Spread half of the batter in the bottom of the pan. Sprinkle half of the streusel mixture on top of the batter. Carefully spread the remaining batter on top of the streusel, spreading it out with a spatula or offset spatula. Sprinkle the remaining streusel on top.Bake for 30-35 minutes.Icing: Whisk together the powdered sugar and milk until no lumps remain. Drizzle this on top of the cake while warm.Notes:Store airtight at room temperature for up to 3 daysKeywords:: cookies and cups, coffee cake, pecan cake, sour cream coffee cake, easy coffee cake, best coffee cake Want To Save This Recipe?PIN for later LEGGI TUTTO