Maple Pecan Monkey Bread Recipes

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MAPLE PECAN MONKEY BREAD



Maple Pecan Monkey Bread image

Maple syrup gives an autumnal feel and subtler sweetness to traditionally sugary monkey bread. Any grade of maple syrup works: B and C will give you a more robust maple flavor, while Grade A will deliver a more delicate, refined sweetness. Here, the syrup is mixed with brown butter and used to glaze extra-rich brioche dough rounds and toasted pecans. It all caramelizes together into a fluffy yet chewy pull-apart bread punctuated with the crunch of nuts. If you prefer a rustic look, you don't have to roll the pieces of dough into balls. Just cut them into even pieces and coat with the cinnamon sugar. This recipe is at its soft and gooey best the day it's made, but it can be kept at room temperature overnight and reheated in a 350-degree oven for 10 minutes.

Provided by Genevieve Ko

Categories     breakfast, brunch, snack, breads, pastries, dessert, side dish

Time 1h

Yield 12 servings

Number Of Ingredients 9

3 1/2 cups/450 grams all-purpose flour
1 tablespoon instant yeast
2 1/2 teaspoons fine salt
4 large eggs, at room temperature
1/2 cup/120 milliliters plus 2 tablespoons maple syrup
1 1/4 cups/285 grams unsalted butter (2 1/2 sticks), cut up and softened, plus more for the bowl and pan
1/4 cup/50 grams sugar
1 teaspoon ground cinnamon
1 cup/100 grams pecan halves, toasted

Steps:

  • In the bowl of a stand mixer fitted with the paddle attachment, mix flour, yeast and 1 1/2 teaspoons salt on low speed to blend. Add eggs, 2 tablespoons syrup and 3 tablespoons warm water, and beat on low speed until the mixture comes together. Switch to the dough hook and beat on low speed. While beating, add 3/4 cup/1 1/2 sticks softened butter, a few pieces at a time, until fully incorporated. Continue beating, scraping bowl and hook occasionally, until dough is smooth and elastic, about 10 minutes. (If the dough doesn't come together easily after a few minutes and remains shaggy, dry, or tough, add warm water, 1 tablespoon at a time, until the dough forms a smooth, soft ball.)
  • Lightly butter a large bowl. Turn dough into bowl, cover with a clean kitchen towel and let rise in a warm spot until doubled in bulk, about 1 1/2 hours. Gently press the dough down. If it feels very soft or greasy, cover tightly with plastic wrap and refrigerate until slightly firmer, about 15 minutes and up to 1 day.
  • When ready to assemble, melt remaining 8 tablespoons butter in a large saucepan over medium heat. Cook, stirring with a wooden spoon, until dairy solids turn golden brown and butter smells nutty. While stirring, add remaining 1/2 cup maple syrup and 1 teaspoon salt in a steady stream. Bring to a boil, stirring, then remove from the heat.
  • Mix sugar and cinnamon in a medium bowl. Butter a 10-inch Bundt or tube pan. Turn dough out onto a clean work surface and roll into a 2-inch thick rope. Cut into 8 even pieces, then cut each of those pieces into 8 pieces for 64 pieces total.
  • Gently roll a piece into a ball and drop in cinnamon sugar. Repeat until you have a single layer of balls at the bottom of the bowl. Shake the bowl to evenly coat the balls with the cinnamon sugar. Put the sugared balls in the pan and repeat until you have a single layer in the pan. Scatter some pecans all around. Repeat until all the balls and pecans are in the pan. Drizzle the brown butter syrup all along the sides of the pan and over the top of the balls. Cover with a clean kitchen towel and let rise until puffed and an inch away from the top of the pan, 30 to 45 minutes.
  • Heat oven to 350 degrees. Uncover pan and bake until golden brown on top, 35 to 40 minutes. Put pan on a wire rack and let stand for 5 minutes. Center a large plate over the pan, grip the plate and pan together, and quickly and carefully flip both together. Carefully lift off the pan. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 27 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 251 milligrams, Sugar 15 grams, TransFat 1 gram

EASY MAPLE PECAN MONKEY BREAD



Easy Maple Pecan Monkey Bread image

Make and share this Easy Maple Pecan Monkey Bread recipe from Food.com.

Provided by rpgaymer

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

1/2 cup sugar
1 teaspoon cinnamon
2 (16 ounce) cans refrigerated buttermilk biscuits
1/2 cup pecans, chopped
1 cup brown sugar
3/4 cup butter, melted
1 tablespoon maple syrup

Steps:

  • Preheat oven to 350 degrees and generously coat a 3 quart Bundt pan with non-stick cooking spray.
  • Combine the sugar and cinnamon in a gallon sized plastic bag.
  • Remove dough from canisters and separate into 16 biscuits. Use a sharp knife to cut each biscuit into quarters. Place 4 pieces in the bag and shake it up to coat the pieces well. Arrange in pan, and repeat with remaining biscuit pieces, sprinkling with chopped pecans as you layer.
  • In a small bowl, combine melted butter, brown sugar, and maple syrup.
  • Spoon the mixture evenly over the biscuit pieces.
  • Bake 25 to 30 minutes or until golden brown and cooked through. Allow bread to cool in pan 10 minutes. Carefully invert onto serving plate and serve warm.

Nutrition Facts : Calories 483.8, Fat 25.1, SaturatedFat 10.2, Cholesterol 31.3, Sodium 863.3, Carbohydrate 61, Fiber 1.1, Sugar 32.9, Protein 5.6

CARAMEL-PECAN MONKEY BREAD



Caramel-Pecan Monkey Bread image

The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 50m

Yield 20 servings.

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
5 tablespoons plus 1/2 cup butter, divided
1-1/4 cups warm 2% milk (110° to 115°)
2 large eggs, room temperature
1-1/4 cups sugar, divided
1 teaspoon salt
5 cups all-purpose flour
1 teaspoon ground cinnamon
CARAMEL:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
3/4 cup chopped pecans, divided
OPTIONAL GLAZE:
4 ounces cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
3 to 5 tablespoons 2% milk

Steps:

  • Dissolve yeast in warm water. Melt 5 tablespoons butter. Add milk, eggs and melted butter; stir in 1/4 cup sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Refrigerate, covered, overnight., Punch dough down; shape into 40 balls (about 1-1/4 in. diameter). Melt remaining butter. In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture., For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate., For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread.

Nutrition Facts : Calories 334 calories, Fat 15g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 207mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.

MAPLE BACON MONKEY BREAD



Maple Bacon Monkey Bread image

Sweet and salty monkey bread with a delicious twist - bacon! This recipe was created from two existing recipes, with the idea courtesy of the St. Louis Post Dispatch.

Provided by turquoise

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h25m

Yield 16

Number Of Ingredients 8

cooking spray
1 (12 ounce) package bacon
½ cup margarine
¾ cup packed dark brown sugar
½ cup maple syrup
¾ cup white sugar
2 teaspoons ground cinnamon
2 (16.3 ounce) packages refrigerated biscuit dough, separated and cut into quarters

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan (such as Bundt®) with cooking spray.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and remove extra fat.
  • Melt margarine in a small saucepan over medium heat; stir in brown sugar and maple syrup. Bring mixture to a boil; cook and stir until mixture begins to foam, about 1 minute. Remove saucepan from heat.
  • Mix white sugar and cinnamon in a resealable plastic bag; add 6 to 8 biscuit pieces at a time and shake until well coated. Pour any remaining sugar-cinnamon mixture into brown sugar mixture. Place saucepan over medium heat and cook and stir until sugar dissolves, 2 to 3 minutes.
  • Sprinkle 1/4 the bacon pieces in the bottom of the tube pan; pour in about 1/4 the brown sugar mixture. Arrange 1 layer of biscuit pieces in the tube pan; sprinkle in 1/4 the bacon pieces. Drizzle about 1/4 the brown sugar mixture over the biscuit pieces. Continue layering until all the ingredients are used, ending with a drizzle of brown sugar mixture.
  • Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in pan, 10 to 20 minutes; invert onto a serving plate.

Nutrition Facts : Calories 373.7 calories, Carbohydrate 51.2 g, Cholesterol 8.3 mg, Fat 16.3 g, Fiber 0.6 g, Protein 6.5 g, SaturatedFat 3.9 g, Sodium 801.1 mg, Sugar 29.5 g

MAPLE PECAN BREAD



Maple Pecan Bread image

The smell alone while baking will drive you crazy. I think I gain weight just from the aroma every time I make this bread.

Provided by Sassy in da South

Categories     Breads

Time 1h30m

Yield 1-2 Loaf(s), 8 serving(s)

Number Of Ingredients 12

2 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 cup half-and-half
1 teaspoon maple extract
3 tablespoons vegetable oil
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup pecans, chopped
1/2 cup confectioners' sugar
2 -3 teaspoons half-and-half or 2 -3 teaspoons milk
1 teaspoon maple extract

Steps:

  • Preheat oven to 350°F
  • Grease bottom or parchment paper line an 8 x 4-inch or a 9 x 5-inch loaf pan, or 2 (6 x 3-inch) small loaf pans.
  • With a wooden spoon, mix together all ingredients (except pecans and Maple Glaze) in a large bowl; stir until combined.
  • Stir in 1/2 cup pecans. Pour into prepared loaf pan(s).
  • Bake larger size loaves in preheated oven for 55 to 65 minutes, or if making smaller size loaves, bake loaves for 35-40 minutes, or until toothpick inserted in center comes out clean.
  • Cool loaf(s) for 10 minutes in pan(s).
  • Remove loaf(s) from pan, and cool on wire rack.
  • Cool completely, about 2 hours.
  • Instructions for Maple Glaze: Mix all ingredients until smooth and thin enough to drizzle over loaf(s).
  • Drizzle top(s) with Maple Glaze. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.

Nutrition Facts : Calories 375.7, Fat 14.6, SaturatedFat 3.6, Cholesterol 38.1, Sodium 326.7, Carbohydrate 56.6, Fiber 1.6, Sugar 27.2, Protein 6

PULL-APART MAPLE PECAN STICKY BUNS



Pull-Apart Maple Pecan Sticky Buns image

Discover hints of maple syrup and cinnamon in the creamy cream cheese centers of these decadent Pull-Apart Maple Pecan Sticky Buns. Fun to pull apart and eat, these are sure to be a huge hit.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 20 servings

Number Of Ingredients 7

3/4 cup chopped pecans
1/2 cup butter, divided
1/3 cup maple-flavored or pancake syrup
1/2 cup sugar
1 tsp. ground cinnamon
2 cans (12 oz. each) refrigerated flaky buttermilk biscuits
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 20 cubes

Steps:

  • Heat oven to 400°F.
  • Sprinkle nuts onto bottom of 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray. Melt 2 Tbsp. butter in small microwaveable bowl. Stir in syrup; drizzle over nuts in pan.
  • Melt remaining butter. Mix sugar and cinnamon in shallow dish. Separate dough into 20 biscuits; flatten each to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar until evenly coated; place 1 on center of each biscuit. Gather up sides of dough to enclose filling; press edges together to seal. Roll each into ball; dip top in remaining butter, then in remaining cinnamon sugar. Arrange half the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form second layer. Top with any remaining butter and cinnamon sugar.
  • Bake 30 min. or until golden brown. Cool buns in pan 1 min.; invert onto serving plate. Remove pan. Top buns with any remaining nuts in pan; cool slightly.

Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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