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Praline Cinnamon Monkey Bread
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Chef Eddy Recipe
Praline Cinnamon Monkey Bread
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Chef Eddy's decadent Praline Cinnamon Monkey Bread oozes with sweet caramel and Vietnamese cinnamon. We guarantee there won't be a single bite left!

Prep time
Bake/Cook time
0:45 to 0:60
One big loaf
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Praline Cinnamon Monkey Bread
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:45 to 0:60
Yield :
One big loaf


  • 1 cup buttermilk (room temperature-72-75°F)
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons honey
  • 1 tablespoon salt
  • 4 1/2 cups bread flour*
  • 4 tablespoons instant yeast
  • 1/4 cup water lukewarm
  • 3/4 cup (1 1/2 sticks) unsalted butter, soft
  • 1 cup pecan pieces
  • 1/2 cup (1 stick) unsalted butter for rolling dough balls
  • 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons cinnamon (preferably Vietnamese)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Pour buttermilk in a bowl followed by eggs, vanilla, sugar, honey and salt. Place flour on top.
  2. Combine yeast with lukewarm water and add the paste to the bowl.
  3. Using the dough hook mix dough until elastic and smooth, about 5-7 minutes on medium speed.
  4. Gradually add pieces of butter to the dough allowing it to be fully incorporated before adding next amount.
  5. Cover the bowl with plastic food wrap and set in a warm place (top of the refrigerator or sunny window) and allow the dough to rise until doubled in volume, about 60-80 minutes.
  6. Meanwhile generously spread soft butter into a 10 inch bundt pan and sprinkle with a small handful of pecans.
  7. Remove the dough from the bowl, this will make the dough collapse and is normal and is required. Fold dough onto itself to make tight and firm. Cover and let sit for 10 minutes.
  8. Meanwhile melt 1 stick of remaining butter until lukewarm-do not boil. Mix sugar and cinnamon and set aside. Cut dough into 25-30 pieces.
  9. Dip each dough piece into melted butter and then roll into cinnamon sugar. Place into prepared pan and sprinkle pecans between dough balls.
  10. Cover with plastic food wrap and place in a warm area. When dough has gained about 60% in volume preheat oven to 350°F.  
  11. Place in oven when ready and bake for approximately 46-50 minutes or until an inserted thermometer reads 190°F-195°F.
  12. Turn bread upside down onto a serving platter.  


  1. This recipe freezes tremendously well, allowing you to make it ahead of time and reheat in a microwave right before serving.
  2. Yeast works best in a warm environment. Make sure that buttermilk, eggs and butter are all at room temperature. Preferably the kitchen temperature should be above 73°F for fast action of the yeast.
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