This ooey gooey Praline-Pecan Monkey Bread is a Southern spin off of a pull apart bread classic. Rounds of dough, quartered then coated in melted butter, cinnamon and sugar are then soaked in a buttery praline sauce laced with toasted pecans. It's truly a one-of-a-kind sensation. For the lovers of all things gooey these sweet roils never disappoint.
Praline Pecan Monkey Bread
I can still remember my first ooey gooey taste of monkey bread. It tasted like a bite of heaven, I thought to myself. Today, I still have the same reaction. After all, small bites of dough rolled in cinnamon and sugar, and smothered with a buttery caramel sauce couldn't possibly be called anything else. This variation is unapologetically indulgent and makes the perfect sweet ending to a casual pizza party or a fancy brunch.
Skip the Canned Biscuits and Use Dinner Rolls
Traditionally, monkey bread would begin with quartered refrigerated biscuit dough. Just like my savory version of pull apart rolls garlic Parmesan pull apart bread, I begin this recipe with rounds of frozen yeast rolls thawed so, they're easier to quarter. I've found that dinner rolls give a more bread-like texture and take this dish to another level. Smothered with a decadent praline sauce and filled with plenty of toasted pecans....and voila this praline pecan variation was are born. The rest, as they say, is history. For more snacking inspiration, checkout my Parade article featuring 12 Creative Takes On Monkey Bread.
Other Sweet and Savory Pull Apart Bread Recipes to Add to the Menu
- Garlic Parmesan Pull Apart Bread
- Pull Apart Cinnamon Sugar Bread Sticks
- Pull Apart Pepperoni Bread Sticks
- Chicken Bacon Ranch Pull Apart Rolls
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Helpful Kitchen Items:
Praline Pecan Monkey Bread
Servings: 16 servings
Calories: 342kcal
Ingredients
- 1 cup pecan pieces toasted & divided
- 20 frozen yeast rolls thawed but still cold, quartered [I used Rhodes]
- ⅔ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup packed light brown sugar
- ¾ cup butter
- ⅓ cup heavy cream
- 2 teaspoon pure vanilla or rum extract
- sea salt optional
Instructions
- Prior to preparing: Place the frozen yeast rolls in a single layer on a platter, and thaw on the counter for 30 minutes. If the rolls are slightly frozen in the middle, they're much easier to quarter. Use a sharp knife and quarter each roll.
- Toast the pecans: Preheat the oven to 350 °F. Spread the pecan pieces in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely
- To assemble: Spritz a tube pan with cooking spray. [The rolls will rise while baking. A Bundt pan is not quite deep enough for this monkey bread]
- Mix together ⅔ cup of granulated sugar and 1 tablespoon of ground cinnamon.
- Toss with the quartered rolls in a large plastic storage bag until evenly coated.
- Sprinkle ⅓ of the toasted pecans on the bottom of the tube pan.
- Layer half of the quartered rolls on top of the pecans in the pan.
- Sprinkle the first layer of rolls with ⅓ of the remaining pecan pieces.
- Layer the remaining quartered rolls on top.
- Sprinkle any leftover cinnamon and sugar over all.
- Top with the last ⅓ cup of toasted pecan pieces.
- On the stove top, melt the brown sugar, butter and heavy cream together over medium-high heat. Bring to a boil, stirring constantly. Cook for 1 minute.
- Remove from the heat and stir in the vanilla or rum extract. The mixture will be hot, handle carefully.
- Pour evenly over the rolls in the pan. Cover with a damp cloth and allow to rise for 45 minutes.
- Bake at 350 °F for 35-40 minutes until golden. Rest for 5-10 minutes before carefully inverting onto a platter.
- All of the gooey praline sauce will drizzle down the sides. Sprinkle the top with sea salt.
- Pull apart and enjoy!
Nutrition
Serving: 1serving | Calories: 342kcal | Carbohydrates: 48g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 364mg | Potassium: 117mg | Fiber: 3g | Sugar: 23g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Jonanne Pike
So good! Can this be made ahead of time and stored in the fridge over night and then baked in the morning?
Melissa
It's a great question. I haven't tested it but my thought is you could. The baking time may need to be extended, though. If you try it let us know how it goes!
Candi
I have made this several times, both full and 1/2 batches and it has always turned out good. Any issues were totally operator error. This morning I made a 1/2 batch and my sauce turned out rock hard and clumped. Still tastes good but much harder to eat. What did I do wrong? I followed the directions. At least I thought I did!
Melissa
Hi Candi, I'm not certain I can tell you exactly why the sauce was harder with the half batch. Unless, the sauce was cooked too long initially which effected the texture after baking. I'm super happy you're enjoying it!
Cathy Grindstaff
I made this tonight and it was delicious..I just had a Bundt pan so I just used 18 dinner rolls and it work perfectly..absolutely the best monkey bread ever.
Melissa
Thanks so much!
Susan
Mine is ready for the oven...according to the recipe. After 45 min of 'raising' I don't see any swelling and nervous about putting the wonderful mixture in the oven so soon.
Melissa
If yours needs more rise time, let it sit longer.
Linda Thomason
Fantastic!!!
Melissa
Thanks so much!
kirstjen
Easy recipe to make. I actually divided the recipe in half, and made two separate batches in loaf pans. My boyfriend wanted raisins and I wanted pecans. I think this would be an easy recipe to riff off of, using coconut & pineapple instead of pecans for a new twist. I would also consider adding bourbon to the sauce for a slightly different flavor.
Heather
Made these tonight and used a tube pan like you suggested. A lot of the praline sauce leaked out. Any suggestions? Does yours leak? Thanks
Melissa
I haven't had an issue with a tube pan leaking with this recipe. Next time, you could wrap the bottom with foil to prevent leaking, if needed.
Patty
Made this recipe per the instructions and it was fabulous! It was a test batch for my holiday brunch and is sure to be a staple for special occasions from now on.
Melissa
I'm so happy you loved this, thank you!
Chelsea
Should this be refrigerated if there are leftovers or would it keep in a vacuum sealed bag at room temp???
Melissa
Store in an airtight container at room temperature or chilled, your choice.
Sherry Peterson
Best monkey bread recipe ever!! You could cut down on the rolls and bake in a bundt pan, which is what I did. I think I will cut down on the topping next time. Maybe it was to much since I only use 14 rolls instead of 20. We just don't need that much sugar. It did get eaten though! These are just amazing!! Thanks for sharing!
Jess
If I dont have enough pecans do you think adding some walnuts would mess up the taste?!
Melissa
I would use one or the other but, it's totally up to you.
Lisa
This was delicious! I made it for Easter dinner. We used two bread pans and sampled some the night before. It was a hit for sure!! Love it and sharing the recipe with my sister.
Melissa
Thanks so much!