Overnight Monkey Bread

Overnight Monkey Bread

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • 310 cal
  • 11g sat (5g sat)
  • 25mg chol
  • 190mg sodium
  • 54g carb
  • 1g fiber
  • 30g sugars
  • 4g protein


  • 16 ounces frozen pizza dough
  • 2/3 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon bourbon (optional)


The night before, grease a loaf pan. Thaw the frozen dough for 30 minutes and use a sharp knife to cut into pieces about 1 inch across. (If the dough is sticky, keep the knife blade wet, or use your fingers.)

Mix granulated sugar and cinnamon together in a 1-gallon sealable plastic bag, add dough pieces and shake until they’re coated with sugar mixture. Sprinkle half the pecans in the bottom of the pan. Top with half the dough pieces, then remaining pecans, then remaining dough pieces. Place any remaining cinnamon-sugar mixture in a small saucepan with brown sugar, butter and cream. Bring to a boil over high heat, stirring constantly. Cook for 1 minute, then remove from the heat and stir in vanilla and bourbon. Carefully pour hot caramel evenly over the dough. Cover pan loosely with a clean dish cloth and let rise on the counter overnight.

Preheat oven to 350° F. Bake bread for 25 to 30 minutes. Let stand for 2 minutes, then carefully flip pan upside down onto a serving platter. Serve warm.