Upgrade your dessert game with this delightfully sticky-sweet Upside-Down Monkey Bread, featuring a delicious blend of pecans and cinnamon and baked to perfection in your cast-iron skillet.
Upside-Down Monkey Bread
Makes about 6 servings
Ingredients
- Master Dough½ cup unsalted butter
- ¾ cup firmly packed light brown sugar
- 3 tablespoons hot coffee
- ½ cup plus 2 tablespoons chopped pecans, divided
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare Master Dough, and let rise as directed.
- Preheat oven to 350°.
- In a 10-inch cast-iron skillet, melt butter over medium heat. Add brown sugar and coffee; bring to a boil. Cook, stirring frequently, until sugar is dissolved, about 3 minutes. Remove from heat. Sprinkle with ½ cup pecans.
- In a large resealable plastic bag, combine granulated sugar and cinnamon.
- Lightly punch down dough; shape dough into 2-inch balls. Working in batches, place dough balls in plastic bag. Shake until coated with sugar mixture. Arrange dough over butter mixture in skillet. Sprinkle with remaining 2 tablespoons pecans.
- Bake until golden brown, about 30 minutes. Let cool for 2 minutes. Invert onto a serving platter or tray. Serve immediately.
