Pumpkin Spice Caramel Pecan Monkey Bread | Pull Apart Bread Recipe (2024)

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Author: Camber Wilson of Food Snots

Monkey Bread Dough

• 1 pkg quick rise dry yeast
• 1/4 cup warm water
• 1/4 cup warm milk
• 1 cup solid-pack pumpkin
• 1/2 cup butter melted
• 1/4 cup sugar
• 1 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 2 eggs beaten
• 4.5 - 5 cups all purpose flour

Caramel

• 1/4 cup butter
• 1/2 cup heavy cream
• 1/2 cup packed brown sugar
• 1 tbsp light corn syrup
• 1 tsp vanilla extract

During Assembly

• 3/4 cup chopped pecans
• 1 1/2 cup sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/2 cup butter melted

• In a small bowl, dissolve yeast in warm water. Set aside. In a large mixing bowl, combine the milk, pumpkin, butter, sugar, salt, and pumpkin pie spice.

• Beat in eggs and dissolved yeast mixture. Add 2 1/2 cups of flour and mix until just combined. Add the remaining 2 - 2 1/2 cups flour until dough is no longer sticky.

• At this point either change to the kneading attachment on your mixer or turn onto floured surface; knead until dough is smooth and elastic, about 3-5 minutes.

• Place dough in a bowl coated with cooking spray, turning once to coat entire surface of dough. Cover and let rise in a warm place for 1 hour or until doubled in size.

• Meanwhile, make caramel by combining butter, heavy cream, brown sugar, corn syrup, and vanilla in a medium saucepan. Bring to a boil over medium heat and cook, continuously stirring, until caramel has reach 210-215 degrees F (about a minute after boiling). Pour half of caramel into a greased 10-inch fluted pan. Sprinkle half of the pecans over caramel.

• Punch down dough and shape into 40 balls (about 1-inch diameter). In a small bowl, combine sugar, cinnamon, and pumpkin pie spice.

• Place melted butter in another bowl. Roll balls in butter, then roll in sugar mixture. Place 20 balls in the pan over the caramel. Top with remaining caramel and pecans.

• Roll remaining balls in butter and sugar and place over balls in tubed pan. Let stand for 20 minutes.

• Place fluted pan on a baking sheet and bake at 350 degrees F for 30-35 minutes or until top is golden brown. Cool bread in the pan on a wired rack for 10 minutes before inverting onto a serving plate. Serve warm.