Pecan Pie Stuffed Monkey Bread

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Warm yeasted bread is filled with pecan pie in this decadent pecan pie stuffed money bread.

Imagine the warmth of pecan pie combined with the gooey, pull-apart goodness of monkey bread. This Pecan Pie Stuffed Monkey Bread recipe is a showstopper for Thanksgiving or Christmas morning. Not only does it bring together two beloved desserts, but it’s also sponsored by Bob’s Red Mill, ensuring quality in every bite. Drizzled with a rich brown sugar glaze, it’s a treat that’s as decadent as it sounds. Using Bob’s Red Mill Organic All-Purpose Flour guarantees a fluffy, reliable dough that works beautifully for homemade monkey bread. Let’s make it. 

Recipe for Pecan Pie Stuffed Monkey Bread

For the Monkey Bread Dough:

• 1 .25 Ounce Pack of Instant or Dry Active Yeast
• ¼ Cup Brown Sugar of Choice, spooned and leveled (not packed)
• ⅔ Cup Whole or 2% Milk, warmed to about 110°F (160 ml)
• ⅓ Cup Salted Butter, softened to room temperature (75 grams)
• 1 Large Egg, room temperature
• ½ Teaspoon Salt
• 2 ¼ Cups Bob’s Red Mill Organic All-Purpose Flour, plus more for dusting and rolling the dough out (280 grams)

For the Pecan Pie Filling:

• ½ cup light corn syrup (120 ml)
• 2 large eggs
• ⅓ cup brown sugar of choice (65 g)
• 3 tablespoons salted butter, melted and slightly cooled (42 g)
• 1 teaspoon pure vanilla bean paste (5 ml)
• 2 cups shelled and finely chopped pecans (220 g)

For the Brown Sugar Glaze:

• ½ cup salted butter, melted (113 g)
• ½ cup brown sugar of choice (100 g)
• ½ cup powdered sugar, sifted to remove any lumps (60 g)
• 2 teaspoons pure vanilla bean paste (10 ml)
• 2 tablespoons half and half, more or less for desired consistency (30 ml)

Instructions

Step 1: Make the Dough

1. In a large mixing bowl, combine the warm milk (about 110°F or 43°C) and the yeast. Let it sit for 10-20 minutes or until foamy.
2. Add the brown sugar, softened butter, egg, and salt to the yeast mixture. Stir to combine.
3. Gradually add the flour, mixing until a dough forms. If the dough is sticky, add a little more flour, 1 tablespoon at a time, until it’s smooth and workable.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 2: Prepare the Pecan Pie Filling

1. In a medium bowl, whisk together the corn syrup, eggs, brown sugar, melted butter, and vanilla bean paste until well combined.
2. Stir in the chopped pecans. Set aside.

Step 3: Assemble the Monkey Bread

1. Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface.
2. Roll the dough into small balls, about 1-1.5 inches (2.5-4 cm) in diameter.
3. Flatten each ball slightly and spoon a small amount of the pecan pie filling into the center.
4. Pinch the dough around the filling to seal, rolling it back into a ball. Repeat with the remaining dough balls.

Step 4: Layer and Bake

1. Preheat your oven to 350°F (175°C). Grease a bundt pan or tube pan.
2. Place the filled dough balls into the pan, layering them slightly as you go. Pour any remaining pecan filling over the top if desired.
3. Bake for 30-35 minutes, or until the monkey bread is golden brown and cooked through. Let cool in the pan for about 10 minutes before turning it out onto a serving plate.

Step 5: Make the Brown Sugar Glaze

1. In a small bowl, whisk together the melted butter, brown sugar, powdered sugar, vanilla bean paste, and half and half until smooth. Adjust the consistency as needed with a little more half and half.
2. Drizzle the glaze over the warm monkey bread and serve immediately.

Enjoy your delicious Pecan Pie Stuffed Monkey Bread!

Frequently Asked Questions

1. What other fillings could I try?

If you’d like to experiment with other flavors, try a classic cinnamon-sugar filling or even a chocolate hazelnut spread. The pecan pie filling is perfect for fall, but other fillings can work well year-round.

2. Can I make this recipe ahead of time?

Yes, you can assemble the dough balls with the pecan filling the night before, then cover and refrigerate them. The next morning, let them come to room temperature for about 30 minutes before baking.

3. How should I store any leftovers?

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in the microwave for about 15-20 seconds to restore the gooey texture.

Products Used 

Here is one link to several of the products I used in making this monkey bread. I've included an 8" Bundt pan, wooden roller, glass bowls, and some basic whisks. 

Monkey Bread Products 

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream. 

Use dairy free milk in place of the whole milk. I suggest unsweetened almond for the most natural flavor substitute. 

Perfect for Any Celebration

Pecan Pie Stuffed Monkey Bread is a delightful fusion of two holiday favorites and an ideal way to bring family and friends together for breakfast or brunch. Imagine the rich, buttery pecan filling wrapped inside fluffy dough, with every piece coated in a sweet glaze. Using Bob’s Red Mill Organic All-Purpose Flour elevates the texture of this recipe, making it a true holiday indulgence.

This unique spin on monkey bread is guaranteed to make your holiday mornings special —whether it’s Thanksgiving, Christmas, or a cozy fall weekend. Try this recipe for your next gathering and watch everyone gather around for seconds!

A sincere thank you to Bob’s Red Mill for sponsoring this recipe. Peruse bobsredmill.com to see the full lineup of theme quality products! 

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather 

PS: try my Biscoff Stuffed Browned Butter Monkey Bread for a cookie butter twist of this fabulous bread!