Pecan Pie Stuffed Monkey Bread

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

Course: Dessert, Holiday, Snack

Cuisine: American

Keyword: butter pecan pie, dessert bread, monkey bread, pecan pie stuffed monkey bread, pie filling, stuffed bread, stuffed monkey bread, yeast, yeast bread

Servings: 8

Ingredients

For the Monkey Bread:

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)2

Instructions

Step 1: Make the Dough
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.
Add the brown sugar, softened butter, egg, and salt to the yeast mixture. Stir to combine.
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.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
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
In a medium bowl, whisk together the corn syrup, eggs, brown sugar, melted butter, and vanilla bean paste until well combined.
Stir in the chopped pecans.
Set aside.
Step 3: Assemble the Monkey Bread
Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface.
Roll the dough into small balls, about 1-1.5 inches (2.5-4 cm) in diameter.
Flatten each ball slightly and spoon a small amount of the pecan pie filling into the center.
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
Preheat your oven to 350°F (175°C). Grease a bundt pan or tube pan.
Place the filled dough balls into the pan, layering them slightly as you go. Pour any remaining pecan filling over the top if desired.
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
Enjoy your delicious Pecan Pie Stuffed Monkey Bread!
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.
Drizzle the glaze over the warm monkey bread and serve immediately.

Notes

See blog for:

Dietary substitutions for dairy and gluten

Links for products used in the making of this creation

FAQ's (frequently asked questions)

METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER.

ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.