Breakfast & Brunch | Desserts

Pecan Toffee Monkey Bread

by Julianne De Witt

December 2, 2022

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!


  • 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!

Pecan Toffee Monkey Bread

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


  • 9 X 11 baking pan
  • bundt pan


  • 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


  • 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.


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