Maple Pecan Monkey Bread Recipe (2024)

This is wonderful. But great shortcut..... use frozen bread dough that has been thawed. Cut into appropriate sized peevesEasier yet use Grands biscuits. Cut up.

It may be a shortcut, but biscuits are not brioche. -- heck, biscuits are not even bread, technically speaking. (The key to biscuits is to minimize gluten production, the opposite of bread.) You would be much wiser to use frozen bread dough if you want to create a shortcut. But be aware, as mentioned in the intro, this dough as prepared is a brioche -- more eggs and butter than a standard bread dough -- so the favor your final product will differ *significantly* from the original.

Recipe says “While beating, add 3/4 cup/1 1/2 sticks softened butter”. Are we using 3/4 cup of the butter?

Sorry, but I do not think that store-bought biscuit dough can ever substitute for extra-rich brioche dough. It truly will not be the same.

I like the idea of the Grands biscuits as a real time and effort saver. However, having never bought those, how many packages should I use for this recipe? And, do I just go to step 3 and skip the raising or do they need raising?Sorry if this seems intuitive to you, but I'm not a baker!!! : )

We made this recipe this weekend and it didn't come out well - the dough took a long time to come together so then it was tough and dry. I would go with the Grands biscuit suggestion and keep the maple and pecan components.

This is insanely delicious and easy too. Rises further in the oven to make a very pretty and very full Bundt pan. Freezes nicely if there's any left. Making ahead and refrigerating does work very nicely.

This is wonderful. But great shortcut..... use frozen bread dough that has been thawed. Cut into appropriate sized peeves Easier yet use Grands biscuits. Cut up.

Dry, too salty, threw it away before guests arrived :(

This did not turn out well for me, despite all the butter it was dry and had no maple flavour at all. Only change I made was to use walnuts instead of pecans, because I was out. It rose fine though, I will say that. I found it not sweet enough and actually a bit too salty.

I wanted to love this recipe! I always run into an issue with brioche-type bread where after I add the butter, the butter does not fully incorporate into the flour mixture & the dough sticks to the sides of the bowl while kneading. I tried adding more flour to have the sticky/wet dough mixture come together. This helped bring the mixture together, but the result was a dough that didn't rise at all after an hour+. Any suggestions for how to remedy this?

Lots of discussion and argument over prepackaged grands vs homemade brioche. I made homemade brioche, but I’m sure grands would be just fine. The real thing to discuss here is the flavor. And wow, what a magnificent one at that! It was a comfort that felt nothing short of true joy. It was the embodiment of that indescribable fuzziness that you feel around the holidays. A warm moment by the fireplace while snow falls gracefully outdoors. To be less poetic, the flavors are delicious!

Welp, just threw away the second failed batch of brioche dough. All my ingredients were fresh from the store. Both batches developed chunks and would not come together. Added water incrementally as directed and both batches became lumpy gluey messes that never came together. What a waste of good ingredients.

Made following recipe and it was good as is. The “top” which became the “bottom” when flipped, was a bit dry - will easily remedy next time w a few less minutes in the oven OR a double batch of butter/maple mix - but probably both! Quite good and fun for family to participate in the ball rolling!

3/4 c. butter IS 1 1/2 sticks butter.And pop-n-fresh biscuits are NOT brioche. That is not a shortcut; it’s an inferior recipe meant for someone who cannot bake.

This was good but not gooey enough. My husband also found it a tad salty. If making again, would reduce/eliminate salt in the butter syrup combo, and would pour some syrup in with each layer of the balls.

Note on the pan: if you use a tube pan make sure it does not have a removable bottom. Most of the maple butter leaked out and the end result wasn’t monkey bread gooey. Also, kneaded the dough by hand after the dough hook wasn’t picking up much. It was sticky but got to the right consistency after several minutes.

Note that recent grading recalibration has transformed the formerly Grade B maple syrup into Grade A - Dark Robust. Just a nomenclature change. I'm in Kansas City and have had no luck finding Grade C locally, which is frustrating, as it's my favorite for nearly every use (I like the deep, slightly bitter flavors).

This is so good my family of 4 ate half of it in a night. It turned out like more of a cake for me--you could pull it apart but you could also slice it. The brioche is really different than bread or biscuit dough so sub at your own risk it'll be good but different. I let it rise longer than recommended (lazy/distracted) so that could have something to do with its cakiness. The glaze is amazing and I would use more next time cause there is no such thing as too sweet/gooey for me.

I used the sticky bun monkey bread dough recipe because I didn’t want a brioche texture. I also think that the butter and syrup shouldnt be mixed since that much butter won’t incorporate into syrup. If making again I will roll dough balls in brown butter then dip into cinnamon sugar, drizzling maple syrup at each layer.

dough did not rise very well, so i was a bit worried, although i may have been using old yeast. ultimately it turned out fine, but it was not as fluffy as i would have expected. also slighty salty for my taste

Don't be like me and misread the recipe-- I put all the salt in the dough. Not a good result! Doh!

The dough was tough and dry for me as well.