Caramel-Glazed Monkey Bread

Photo: Iain Bagwell; Styling: Mary Clayton Carl
We'd wager our presents under the tree that this is the best pull-apart bread on Earth. The dough is soft and cakey, and the loaf dons a scrumptious sugary crust.

Yield:

Makes 10 to 12 servings

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 5 Hours, 5 Minutes

Ingredients

Wax paper
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
3/4 cup butter, melted
1 cup chopped toasted pecans

Preparation

1. Generously grease a 10-inch (12-cup) tube pan; line bottom with wax paper, and lightly grease wax paper.

2. Stir together granulated sugar and next 2 ingredients in a small bowl. Turn Breakfast Bread Dough out onto a lightly floured surface, and knead 3 or 4 times. Shape dough into about 60 (1 1/2-inch) balls. Dip each in melted butter; roll in sugar mixture.

3. Place a single layer of coated balls in prepared pan, covering bottom completely. Sprinkle with 1/3 cup pecans. Repeat layers twice. Top with any remaining sugar mixture; drizzle with any remaining melted butter.

4. Cover dough; let stand 1 hour.

5. Preheat oven to 350°. Uncover and bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Transfer to a wire rack, and cool 20 minutes. Remove from pan to wire rack, discarding wax paper. Invert onto a serving platter. Drizzle with glaze. Serve warm.

To make ahead: Prepare recipe through Step 3. Cover and chill up to 24 hours. Let stand 1 hour and 30 minutes. Proceed as directed in Step 5.

Note:

December 2013