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Sticky Monkey Bread Recipe

2 years ago

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 Sticky Monkey Bread
Make monkey bread personal-size with jumbo muffin cups and crescents!
sticky-monkey
Votes: 1
Rating: 5
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Rate this recipe!
Course Desserts
Prep Time 165 minutes
Cook Time 65 minutes
Servings
people
MetricUS Imperial
Ingredients
Course Desserts
Prep Time 165 minutes
Cook Time 65 minutes
Servings
people
MetricUS Imperial
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.
Recipe Notes

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