Elizabeth's Caramel-Pecan Monkey Bread

Caramel-pecan monkey bread

1 pkg active dry yeast
1/4 cup water (110-115F)
1 1/4 cups warm 2% milk (110-115F)
1/3 cup butter, melted
1/4 cup sugar
2 eggs
1 tsp salt
5 cups flour
caramel:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
assembly:
3/4 cup chopped pecans
1 cup sugar
1 tsp cinnamon
1/2 cup butter, melted

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in fluted tube pan; sprinkle with half of the pecans.

Punch dough down; shape into 40 balls (about 1 1/4 in diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture. Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until double in size, about 45 minutes.

Bake at 350F for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly) Cool for 10 minutes before inverting onto a serving place. Serve warm.