Cinnamon-Pecan Monkey Bread

Quinta Zoe

Vergara Sur   Centro Historico , Queretaro, 76000 Messico


  • dry yeast
  • sweet butter
  • milk
  • sugar
  • salt
  • egg
  • all-purpose flour
  • pecans
  • brown sugar
  • cinnamon


  1. Add 2 c milk, ¼ c sugar, 1 tsp salt, 1 egg and yeast to butter. Mix well. Beat in 4 c all-purpose flour. Add 1-2 c more flour until sticky ball is formed.
  2. Put in greased bowl and let rise 1½ hours, til doubled, OR cover the bowl with plastic and refrigerate until the following morning, then remove and make topping. Make a topping of 1 c pecans, whole, ½ cup each of white and brown sugar and 2 T cinnamon. Melt ½ stick butter in a small bowl.
  3. Tear off fist-sized (portion) pieces of dough, dip in butter then in sugar mixture. Put balls close together in a greased 9x13” pan (or may use a tube pan).
  4. Allow to rise ½ hour.
  5. Bake at 350 degrees for 45 minutes to 1 hour.
  6. Pour 1 pkg dry yeast over ¼ c warm water. Let sit until yeast bubbles. Melt 1 stick sweet butter in large glass bowl in microwave.
About this recipe:

Cinnamon-Pecan Monkey Bread