Instructions

1. In a large mixing bowl, you will activate the yeast in warm water. It usually takes about 5 minutes, but you will know it is ready when the top is foamy. Once the yeast is ready, you can add in 5 tablespoons melted butter, eggs, 1/4 cup sugar, salt, and 3 cups of flour.
2. Using a dough hook, mix the dough on low for about 3 minutes. Add the remaining flour, a little bit at a time until the dough is firm enough to work with. I actually had to add the whole extra cup, but you may not need it all.
3. Lightly flour your work surface and knead for about 6-8 minutes, or until the dough is smooth and bounces back when you press into it.
4. If you are making the dough the night before, follow the next section labeled “overnight”. Otherwise, skip down to the section labeled “same day” to continue making it.
   1. Overnight:
      1. Spray a large mixing bowl with nonstick cooking spray, and place the dough inside.
      2. Spray a piece of plastic wrap with nonstick spray and cover the bowl securely with the greased side down. If the dough rises to the top of the bowl, it will not stick to the plastic wrap.
      3. Place the dough in the fridge until you are ready to work with it in the morning. The dough will proof overnight in the refrigerator and should double in size.
   2. Same day:
      1. Cover the bowl with a dishtowel and let it rest for about 30 minutes in a warm place. At this point, the dough should have doubled in size. If it hasn’t, give it additional time to rise further.
5. The dough should now be double in size. Use your fist to punch down the dough to remove some of the excess air. Set aside.
6. In one small bowl, melt 2 tablespoons butter. Set aside.
7. In a second small bowl, mix together the cinnamon and 1 cup sugar. Set aside.
8. Spray your pan with a very heavy layer of non-stick cooking spray. Be sure to get all of the nooks and crannies of the bundt pan.
9. In a small saucepan over medium heat, bring the brown sugar, butter and cream to a boil. Allow to lightly boil for about 3 minutes, stirring very frequently.
10. Pour half of the caramel sauce into the bottom of the bundt pan. Spread half of the pecans on top of the caramel sauce.
11. Tear off pieces of dough, about 1-1/2 to 2 tablespoons in size, and roll into a ball using your palms. It doesn’t need to be perfect. Roll the dough in the butter, then roll it in the cinnamon sugar mixture until all sides are covered. Toss into the bundt pan.
12. Continue adding the prepared balls until the bundt pan is about half full. Pour the remaining caramel sauce evenly over the top of the dough. Pour the remaining walnuts on top of the caramel.
13. Continue to fill up the bundt pan until you use up all of the dough. Cover the pan with a dishtowel and allow to double in size. This could take between 20-45 minutes, depending on how warm your home is.
14. Before your dough is fully proofed, you can start preheating the oven to 350 degrees Fahrenheit.
15. Bake the monkey bread for about 30-40 minutes, or until it is golden brown. To make sure the dough isn’t too doughy, carefully nudge one of the dough balls to peek underneath to check for doneness. You want the dough balls to be baked, but still soft and a little gooey. If it starts to brown too quickly, place aluminum foil loosely on top of the pan.
16. Allow to cool for 10 minutes before carefully inverting onto your serving platter.

Making the frosting

1. Beat the cream cheese and butter until smooth and creamy. Gradually beat in the confectioner’s sugar until well incorporated.
2. Add just enough milk to get to your desired consistency. If you want a drippy frosting you will want to add more milk, but thick, stiff frosting will use less milk.
3. Drizzle the frosting on top of the monkey bread. It’s best served warm.