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–+ servings
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

5 from 1 vote
Prep Time: 35 minutes
Cook Time: 40 minutes
Proofing Time 4 hours
Author: Traci Crossland
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.

Ingredients

Sweet Dough

  • 4¼ cups all purpose flour
  • ⅓ cup granulated sugar
  • 4¼ teaspoons instant yeast
  • ¾ teaspoons kosher salt
  • ⅔ teaspoon baking soda
  • 6 Tablespoons unsalted butter room temperature
  • 1½ 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

US Customary - Metric

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℉) 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℉) 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℉.
  • Bake for 35-45 minutes, until golden brown and cooked through. (190℉)
  • 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: 560kcalCarbohydrates: 83gProtein: 8gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 49mgSodium: 347mgPotassium: 170mgFiber: 3gSugar: 47gVitamin A: 583IUVitamin C: 0.1mgCalcium: 67mgIron: 2mg

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