How to Make Sticky Monkey Bread

Learn how to make monkey bread with this easy step-by-step guide from Food Network Magazine.
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Photo By: Johnny Miller

Photo By: Johnny Miller

Photo By: Johnny Miller

Photo By: Johnny Miller

Photo By: Johnny Miller

Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes; set aside. Melt 1 stick butter in a medium saucepan over medium heat. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes. Stir in the vanilla, vinegar, rum, salt and toasted pecans. Pour all but 1/2 cup of the pecan mixture into an 8-inch-across, 3-inch-deep cake pan. Refrigerate until almost set, about 15 minutes. Set the remaining pecan mixture aside at room temperature.

Get the Recipe: Sticky Monkey Bread

Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted. Put the granulated sugar in another bowl. Pinch off tablespoonfuls of dough and roll into 1-inch balls. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar.

Arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls. Let rise, uncovered, in a warm place until doubled in size, about 1 hour and 30 minutes.

Preheat the oven to 350 degrees F. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175 degrees F), about 55 minutes; tent with aluminum foil if the top is getting too dark.

Remove the bread from the oven and spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate. Pull off pieces to serve.

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