Sticky Monkey Bread Recipe

bun-monkey-bread

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Sticky Monkey Bread
Make monkey bread personal-size with jumbo muffin cups and crescents!
sticky-monkey
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Desserts
Prep Time 165 minutes
Cook Time 65 minutes
Servings
people
Ingredients
Course Desserts
Prep Time 165 minutes
Cook Time 65 minutes
Servings
people
Ingredients
sticky-monkey
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes; set aside.
  2. Melt 1 stick butter in a medium saucepan over medium heat.
  3. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes.
  4. Stir in the vanilla, vinegar, rum, salt and the toasted pecans.
  5. Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan.
  6. Refrigerate until almost set, about 15 minutes. Set the remaining pecan mixture aside at room temperature.
  7. Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted.
  8. Put the granulated sugar in another bowl.
  9. Pinch off tablespoonfuls of dough and roll into 1-inch balls.
  10. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar; arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls.
  11. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.
  12. Preheat the oven to 350 degrees F.
  13. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175 degrees F), about 55 minutes; tent with aluminum foil if the top is getting too dark.
  14. Remove the bread from the oven and spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate. Pull off pieces to serve.

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