Bourbon Pecan Monkey Bread

This post may contain affiliate links, please visit our privacy policy for details.

Sweet and warming Bourbon Pecan Monkey Bread. It’s the perfect sticky pull-apart bread year long, but especially during the colder months. Simple sweet dough made without eggs, rolled in a simple cinnamon sugar, and baked in a bundt pan with a delicious bourbon pecan sauce. There’s just SO much to love here! Turn out while this monkey bread is still warm and the bourbon sauce oozes from the top through each nook and cranny to create a truly delicious treat. Serve at on weekend breakfast or brunches, during the holiday’s, or any special occasion! This Bourbon Pecan Monkey Bread is guaranteed to be a crowd pleaser.

pulled back shot of bourbon pecan monkey bread on white plate with cinnamon sticks, chopped pecans, glass of bourbon, and flowers

About The Recipe

It’s OFFICIALLY the last day of February and we are finishing off the month with something a little different and something we’ve been promising since last December…Monkey Bread! Which, we have been really excited to share with all of you, as this is no ordinary monkey bread. We decided to put our little twist on the recipe and have some fun with it.

So, say “hello” to this absolutely delicious (and oh so easy) Bourbon Pecan Monkey Bread!

Though, developing this recipe was a bit more complicated than we expected it to be.

Since we make a lot of pull-apart recipes and sweet doughs, we knew this had to be different. It HAD to be special. So…we decided to make an eggless sweet dough!

The dough itself turned out almost perfect the first time, which we were ecstatic about, but when it actually came to the monkey bread and the proper amounts…that’s where the trouble started.

Our first monkey bread was perfect (flavor and texture-wise), but the actual monkey bread was much too short. It just felt…flat? It was beautiful, but definitely nowhere NEAR enough dough. Naturally, we doubled the recipe and tried again.

angled shot of bourbon pecan monkey bread on white plate with glass of bourbon and cinnamon sticks

YIKES!

It was waaaaay too much. It rose so far out of the bundt pan that it was just a disaster. So, we halved the doubled recipe…and it was still too much.

Now, let me remind you this was our fourth day testing this recipe. We almost gave up, but we decided to give it one more shot, but with the recipe now increased by a quarter. Turns out, that amount was absolutely perfect. The dough rose beautifully, didn’t become misshapen (like it had in previous attempts), and it also stayed TOGETHER after turning out.

We seriously couldn’t be happier with the end result! Every bite is soft, fluffy, sticky, perfectly sweet, and full of flavor. There is no better bake to enjoy for breakfast, brunch, or even dessert! SO. GOOD.

overhead shot of monkey bread on white plate with cheese cloth and cinnamon sticks

What is Monkey Bread?

If you’ve made it this far and are still wondering what the heck I’m talking about, let me explain.

Monkey bread is a type of bread that is pull-apart. You pick it apart like…well, a monkey! It’s a sweet and buttery dough, coated in cinnamon sugar, with a brown sugar sauce generally poured over it before cooking. In our case, we put the sauce in the bottom of the bundt so, when you turn it out, you have all this wonderful gooey and sticky sauce dripping through every part of this monkey bread. In my opinion, it might just be the best way to make it! Especially with the addition of pecans.

So, while this recipe is really close to a traditional monkey bread, we did add bourbon and pecans to the sauce and omitted an icing. If you’d like to see a traditional monkey bread recipe on our blog, be sure to let us know in the comments below! But for now, let’s get to baking!

Why You Will Love This Bourbon Pecan Monkey Bread

  • Made entirely WITHOUT eggs!
  • Super simple to make.
  • The bourbon is cooked so, you get to enjoy the flavor without the alcohol!
  • Perfectly balanced between sweet and spiced.
  • Makes a great breakfast, brunch, or even dessert.
  • A real crowd pleaser!
close up of piece missing from monkey bread

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Sweet Dough:

  • All-Purpose Flour
  • Granulated Sugar
  • Baking Soda
  • Salt
  • Whole Milk
  • Unsalted Butter
flour, baking soda, yeast, butter, milk, sugar, and salt on marble surface

For The Sauce:

  • Dark Corn Syrup
  • Light Brown Sugar
  • Salted Butter
  • Ground Cinnamon
  • Bourbon
  • Finely Chopped Pecans
dark corn syrup, brown sugar, butter, cinnamon, bourbon, and chopped pecans on marble surface

For The Coating:

  • Ground Cinnamon
  • Granulated Sugar
  • Melted Salted Butter
sugar, cinnamon, and melted butter on marble surface

How To Make Bourbon Pecan Monkey Bread

Step 1: Make the sweet dough and let proof

Combine the flour, sugar, baking soda, salt, yeast, butter, and milk in the bowl of a stand mixer. Mix on low speed for 3-4 minutes. Increase speed to medium and knead for another 5-6 minutes.

Turn into prepared bowl. Let rise at warm room temperature (78 degrees F) until doubled in bulk 1-1/2 hours.

Step 2: Make the bourbon sauce

In a small pot, combine the brown sugar, butter, and corn syrup. Place over low heat and stir until butter is melted and sugar is dissolved.

Stir in bourbon and chopped pecans.

Pour into greased bundt pan and set aside.

brown sugar sauce in bundt pan

Step 3: Make the coating

Whisk together cinnamon and sugar in a medium sized mixing bowl.

Step 4: Assemble and proof

Divide dough into 1 ounce pieces, being sure to roll them smooth. Coat in melted butter. Roll in cinnamon sugar and place in pan with sauce. Repeat with all pieces until no more dough remains. Let proof for 30 minutes – 1 hour, until doubled in bulk.

Step 5: Bake

Bake at 350 degrees for 30-45 minutes. Let cool for 5 minutes (but not ANY longer!) and turn out onto lipped plate.

How To Store

While monkey bread is best enjoyed the day you make it, it can be stored! Cover the leftovers in a cloche or airtight container and refrigerate for 4-5 days.

Substitutions

  • You can use rum instead of bourbon.
  • While pecans work best in this recipe, walnuts are a decent substitute.
monkey bread on white plate with glass of bourbon and stack of plates behind with chopped pecans around

Expert Tips

  • Check your yeast and make sure it’s in-date.
  • A properly kneaded dough should be smooth and clean the bowl. If you have an instant read thermometer, it will read about 70 degrees F.
  • Do NOT boil the brown sugar sauce. Cook over low heat just until the sugar is dissolved.
  • Make sure the nuts are finely chopped.
  • Use a bread proofer for best results with the raising of the dough.
  • If you aren’t using a bread proofer for the dough, you will need to cover it with plastic wrap.
  • When baking, you may need to cover it with foil about 20 minutes into the bake time.

When you make this Bourbon Pecan Monkey Bread, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

pulled back shot of bourbon pecan monkey bread on white plate with cinnamon sticks, chopped pecans, glass of bourbon, and flowers

Bourbon Pecan Monkey Bread

Traci
Sweet, sticky, nutty, perfectly bourbon-y, and so delicious! This Pull-Apart Monkey Bread is the perfect breakfast, brunch, or even dessert any time of year. SO. GOOD.
5 from 1 vote
Prep Time 35 mins
Cook Time 40 mins
Proofing Time 4 hrs
Course Breakfast
Cuisine American
Servings 12
Calories 561 kcal

Ingredients
 

Sweet Dough

  • 4 ¼ cups all purpose flour
  • cup granulated sugar
  • 4 ¼ teaspoons instant yeast
  • ¾ teaspoons kosher salt
  • teaspoon baking soda
  • 6 Tablespoons unsalted butter, room temperature
  • 1 ½ cups buttermilk

Sauce

  • ¼ cup salted butter
  • ½ cup brown sugar
  • ¼ cup dark corn syrup
  • ½ teaspoon ground cinnamon
  • ¼ cup bourbon
  • ½ cup pecans, finely chopped

Coating

  • ½ cup melted butter
  • 1 ½ cups granulated sugar
  • 1 Tablespoon ground cinnamon

Instructions

Sweet Dough

  • Spray a medium bowl with cooking spray. Set aside.
  • In the bowl of an electric mixer fitted with the dough hook, combine flour, sugar, yeast, salt, soda, butter, and buttermilk.
  • Mix on low speed 1 minute, until well combined.
  • Increase speed to medium.
  • Knead for 8 minutes, until dough is smooth and elastic.
  • Turn into prepared bowl.
  • Let rise at warm room temperature (78 degrees F) until doubled in bulk, about 2-2 1/2 hours. (If not using a proofing box with a water tray, cover dough with plastic wrap.)

Sauce

  • When dough is nearly done proofing, spray a bundt pan with cooking spray. Set aside.
  • In a small sauce pan, combine butter, sugar, corn syrup, and cinnamon.
  • Heat over medium-low heat until sugar has dissolved completely.
  • Remove from heat.
  • Stir in bourbon and pecans.
  • Pour into bottom of prepared pan.

Coating

  • In a small bowl, combine sugar and cinnamon.

Putting It All Together

  • Divide dough into 1 ounce pieces.
  • Roll each piece into a ball.
  • Dip dough ball in butter.
  • Roll in sugar mixture.
  • Place in bundt pan on top of sauce.
  • Let rise at warm room temperature (78 degrees F) for 30-45 minutes, until noticeably risen. (If not using a proofing box with a water tray, cover with plastic wrap.)
  • While dough is proofing, heat oven to 350 degrees.
  • Bake for 35-45 minutes, until golden brown and cooked through. (190 degrees F)
  • Remove from oven.
  • Carefully flip out onto serving tray.

Notes

Substitutions:
  • You can use rum instead of bourbon.
  • While pecans work best in this recipe, walnuts are a decent substitute.
Expert Tips:
  • Check your yeast and make sure it’s in-date.
  • A properly kneaded dough should be smooth and clean the bowl. If you have an instant read thermometer, it will read about 70 degrees F.
  • Do NOT boil the brown sugar sauce. Cook over low heat just until the sugar is dissolved.
  • Make sure the nuts are finely chopped.
  • Use a bread proofer for best results with the raising of the dough.
  • If you aren’t using a bread proofer for the dough, you will need to cover it with plastic wrap.
  • When baking, you may need to cover it with foil about 20 minutes into the bake time.

Nutrition

Serving: 3piecesCalories: 561kcalCarbohydrates: 83gProtein: 8gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 49mgSodium: 357mgPotassium: 170mgFiber: 3gSugar: 47gVitamin A: 583IUVitamin C: 1mgCalcium: 67mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

Here are a few recipes may like!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.