Monkey Bread with Pecans + Video
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This Monkey Bread with Pecans is an easy bread recipe perfect for a holiday breakfast, brunch or even dessert. Using store-bought frozen yeast dough simplifies the process and you’ll be eating these yummy rolls in no time!
Don’t you just love a no-fail baking recipe that’s easy to make and screams comfort food? Monkey bread hits all those notes and more. One of my favorite additions to this recipe is the pecans and the sticky glaze on top – sooo good!
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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Today I’m sharing a variation of a bread recipe that has been in my family for years. My Mom would make these yummy rolls for holidays and weekend brunch when I was growing up.
Of course, she made the bread dough from scratch. Longtime readers know that I LOVE shortcuts, as long as they don’t compromise the taste. For this recipe, I’m swapping out store-bought frozen roll dough for the homemade dough.
Let me assure you the end result is still fantastic! The frozen dough is convenient, saves time and gives you consistent results. No need to worry if your yeast is active or not.
Today I make pecan monkey bread for holiday breakfasts or weekend brunches. Although some may consider this a dessert it falls into the same category as cinnamon rolls and buns, sweet but light, and such a crowd pleaser.
My semi-homemade easy Cruffin recipe and air fryer French toast muffins are more quick breakfast treats.
If you love old-fashioned recipes like this one, check out more of my favorites:
Ingredients for Monkey Bread with Pecans
Frozen Yeast Roll Dough – any brand will work, just make sure they are plain without any seasoning
Sugar – we will be using brown sugar and granulated white sugar
Pecans – feel free to chop pecan halves or you can grab some chopped pecans from the baking aisle
Other Ingredients: butter, cinnamon, vanilla, and nonstick spray
Kitchen Tools & Gadgets I Use for this Recipe:
Bundt Pan – I love this one with handles
Mixing Bowl
Baking pan – to catch overflow from the bundt pan
Get the complete ingredients & directions in the recipe card below.
How to Make Pecan Monkey Bread
Prepare your bundt pan by spraying it with nonstick spray then adding the pecans to the bottom.
Melt the butter and set aside. Then combine the white sugar and cinnamon in a small bowl.
Dip each dough ball into the butter, then the cinnamon mixture making sure they are completely covered.
Add the dough balls in a single layer in the bottom of the bundt pan. You can add more cinnamon and sugar after each layer if desired. Repeat until all of the dough has been added.
Cover the pan with plastic cling wrap or a clean dish towel and wait for the rolls to rise. The rising process could take two to four hours, depending on how warm your kitchen is.
Once the dough is ready, top with cinnamon and sugar. Melt the remaining butter and mix it with the brown sugar and vanilla. Pour evenly over the bread and bake.
Tips for Making
- It’s easier to remove the bread from the bundt pan when it is still warm.
- To remove bread from the pan, place a large plate over the top of the bundt pan and very carefully turn it over. Lift pan off the bread.
- If you’re feeling a little naughty, drizzle warm monkey bread with cinnamon roll icing – it’s freaking amazing!
How to Store
Pecan Monkey Bread is best eaten warm, but you can tightly wrap leftovers for 2 days. To reheat simply microwave for 10-15 seconds.
Can You Freeze Monkey Bread?
Like other breads and loaves, you can! We recommend cutting the bundt cake in half, wrapping it with aluminum foil or plastic wrap, then sealing it in a freezer bag. It will stay fresh for up to 3 months.
More Easy Dessert Recipes:
- S’mores Rice Krispie Treats {No Bake}
- Glazed Cherry Bars {an Easy Dessert Recipe}
- Cast Iron Skillet Cookie
- No Bake Peanut Butter Squares
- Chocolate Oreo Lasagna
**Save the Easy Monkey Bread Recipe for Later**
Monkey Bread with Pecans
Equipment
Ingredients
- 24 ounces frozen yeast roll dough
- ¾ cups butter, (1½ sticks), divided
- 1 cup granulated white sugar
- 2 teaspoons ground cinnamon
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- Nonstick cooking spray
Instructions
- Spray a bundt pan with nonstick cooking spray and set aside.
- Evenly distribute the chopped pecans in the bottom of the bundt pan.
- Melt ½ cup butter (1 stick) in a pan or the microwave.
- Combine granulated sugar and cinnamon in a bowl.
- Dip a frozen dough ball in the melted butter and then in the cinnamon and sugar mixture, making sure it’s evenly coated.
- Put the coated dough ball in the bottom of the greased bundt pan. Repeat until the bottom of the pan is covered in a single layer of coated rolls.
- Sprinkle with more cinnamon and sugar if desired. Repeat the previous steps with the remaining dough balls.
- Cover the bundt pan with plastic wrap or a clean kitchen towel. Allow the rolls to rise in a warm place until they have doubled in size. This could take two to four hours.
- Preheat the oven to 350 degrees Fahrenheit.
- When the rolls have risen, top with additional cinnamon and sugar if desired.
- Melt the remaining ¼ cup (half stick) of butter in a pan or microwave and combine with brown sugar and vanilla.
- Pour the butter and brown sugar mixture evenly over the bread.
- Bake for about 35 minutes on the middle rack of the oven. I recommend placing a baking pan on the rack below the bundt pan to catch any overflow.
- Let cool for 5-10 minutes. Place a large plate over the the top of the bundt pan, carefully turn it over and lift the pan off the bread. Allow to cool slightly on a cooling rack.
Notes
- Best eaten warm but leftovers can be stored tightly wrapped on the counter for 2 days. Microwave for 10-15 seconds to reheat.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
