Cinnamon-Pecan Monkey Bread

Quinta Zoe

Vergara Sur   Centro Historico , Queretaro, 76000 Mexique


  • 1 package dry yeast
  • 1 1/2 sticks sweet butter
  • 2 cups milk
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 egg
  • 6 cups all-purpose flour
  • 1 cup pecans
  • 1/2 cup brown sugar
  • 2 tablespoons cinnamon


  1. Pour 1 pkg dry yeast over ¼ c warm water. Let sit until yeast bubbles. Melt 1 stick sweet butter in large glass bowl in microwave.
  2. Add 2 c milk, ¼ c sugar, 1 tsp salt, 1 egg and yeast to butter. Mix well. Beat in 4 c all-purpose flour. Add 1-2 c more flour until sticky ball is formed.
  3. Put in greased bowl and let rise 1½ hours, til doubled, OR cover the bowl with plastic and refrigerate until the following morning, then remove and make topping. Make a topping of 1 c pecans, whole, ½ cup each of white and brown sugar and 2 T cinnamon. Melt ½ stick butter in a small bowl.
  4. Tear off fist-sized (portion) pieces of dough, dip in butter then in sugar mixture. Put balls close together in a greased 9x13” pan (or may use a tube pan).
  5. Allow to rise ½ hour. Bake at 350 degrees for 45 minutes to 1 hour.
About this recipe:

Cinnamon-Pecan Monkey Bread