MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramel-Pecan Monkey Bread
 Categories: Breads, Desserts, Nuts, Dairy, Cheese
      Yield: 20 servings
 
    1/4 oz Env active dry yeast
    1/4 c  Water; warm (115°F/46°C)
    1/2 c  Butter; +5 tb, divided
  1 1/4 c  Warm milk (115°F/46°C)
      2 lg Eggs; room temperature
  1 1/4 c  Sugar; divided
      1 ts Salt
      5 c  A-P flour
      1 ts Ground cinnamon

MMMMM--------------------------CARAMEL-------------------------------
    2/3 c  Brown sugar; packed
    1/4 c  Butter; in cubes
    1/4 c  Heavy whipping cream
    3/4 c  Pecans; chopped, divided

MMMMM-----------------------OPTIONAL GLAZE----------------------------
      4 oz Cream cheese; softened
    1/4 c  Butter; softened
  1 1/2 c  Confectioners' sugar
      3 tb Milk; up to 5 tb
 
  Dissolve yeast in warm water. Melt 5 tb 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 to
  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" diameter). Melt
  remaining 1/2 cup butter. In a shallow bowl, combine cinnamon, and
  remaining 1 cup sugar. Dip balls into 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
  the caramel into a greased 10" fluted tube pan; layer with half the
  pecans and half the dough balls; repeat. Cover and let rise until
  doubled, about 45 minutes.
  
  Set oven @ 350°F/175°C.
  
  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.
  
  Taste of Home Test Kitchen
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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