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 Tbsp ground cinnamon
- 1 cup packed light brown sugar
- ¾ cup butter
- ⅓ cup heavy cream
- 2 tsp 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 Tbsp 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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