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Pull Apart Monkey Bread with praline icing on a platter

Pull Apart Praline Monkey Bread

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  • Author: Shelly
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 65 minutes + rise time
  • Yield: serves 12 1x
  • Category: Bread
  • Method: Oven
  • Cuisine: Breakfast


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




  • 2 teaspoons dry active yeast
  • 1 teaspoon granulated sugar
  • 1 1/3 cups warm water
  • 2 tablespoons vegetable oil
  • 2 teaspoons kosher salt
  • 3 1/24 cups all purpose flour


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


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


  1. 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. 
  2. 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.
  3. 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).
  4. Coating and Assembly: Preheat your oven to 350°F/175°C
  5. Spray a bundt pan with cooking spray. Sprinkle half of the pecans into the bottom of the pan evenly and it set aside.
  6. Place the brown sugar and melted butter in a small bowl and stir to combine. 
  7. 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.
  8. Bake the bread for 30- 35 minutes until it’s risen and lightly golden.
  9. Remove the pan from the oven and place on a wire rack to cool slightly.
  10. 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.
  11. Invert the bundt pan onto a cake stand or serving platter. Drizzle the icing evenly on top of the bread.
  12. Serve warm.


Store airtight at room temperature for up to 2 days

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