Pecan Toffee Monkey Bread

Pecan Toffee Monkey Bread

by | Dec 2, 2022 | Breakfast & Brunch, Desserts

This sweet cinnamon sugary, pull-apart bread is a sharable treat that the whole family will love. Think bite-sized sticky buns with toasted pecans and Skor toffee bits baked right in. This recipe is as easy to make as it is delicious. Perfect for your next Sunday Brunch!

Tips:

  • Frozen dinner roll dough works perfectly here. I use Knead to Bake which can be found at Save-On Foods and Stongs. The dough takes some time to thaw – directions are on the back of the bag. If you are making this recipe for breakfast set the prepared dough on the counter just before you go to bed.

  • You will need a bundt pan to make the bread. Spray generously with cooking spray. You’ll be flipping the bread out onto a plate and this will stop it from sticking to the pan.
  • Toast the pecans first for extra flavour.

Here’s brief overview of the recipe:

  • Thaw the dough overnight on the counter.
  • When the dough has thawed and risen, cut each roll into quarters. Add the pieces to a mixture of cinnamon and sugar.
  • Add half of the dough pieces to the bundt pan, sprinkle with pecans.
  • And the second half of dough pieces to the pan and sprinkle with more pecans
  • Melt the butter with the brown sugar, then pour over the dough and bake.
  • Tip the monkey bread upside down onto serving platter or cake stand.
  • Top with toffee bits and serve.
Monkey bread can be stored in an airtight container in the refrigerator for 2-3 days but it won’t last that long!
Print Recipe

Pecan Toffee Monkey Bread

Sweet Sticky Pull-Apart Bread topped with Pecans and Toffee. Delicious!
Course: Breakfast, Dessert

Equipment

  • 9 X 11 baking pan
  • bundt pan

Ingredients

  • 15 frozen dough balls i.e. Knead to Bake frozen dinner roll dough
  • olive oil spray
  • 1/3 cup granulated sugar
  • 2 tsp cinnamon
  • 1/2 cup chopped pecans
  • 2/3 cup butter
  • 1 cup brown sugar
  • 1/2 cup Skor toffee bits

Instructions

  • Spray 9 x 11 baking pan with olive oil spray. Place dough balls into pan, spaced evenly apart. Spray tops of buns with a little more oil then cover pan with plastic wrap to prevent dough from drying out. Set on counter. Dough will thaw and rise in 5 hrs to overnight depending on how warm your kitchen is.
  • When dough has thawed and doubled in size, preheat oven to 350°. Add granulated sugar and cinnamon to a plastic zip back or container with lid and shake to combine. Cut dough balls into quarters using a dough scraper or sharp knife. Place dough into sugar mixture and shake until dough balls are coated.
  • Place pecans in a single layer in a non stick frying pan and toast over medium heat, stirring frequently, until nuts are fragrant and lightly browned.
  • Spray bundt pan generously with olive oil spray. Add a third of the pecans in an even layer to the pan. Arrange 1/2 of the dough balls in pan, sprinkle another third of the pecans over the dough. Top with remaining dough and pecans.
  • Melt butter with the brown sugar in a small saucepan over medium heat. simmer for a couple of minutes until sugar has dissolved. Pour over the dough.
  • Place bread in oven and bake for 30 - 35 minutes until dough is browned and cooked through. Carefully flip monkey bread onto a plate, top with toffee pieces and serve.