STICKY PECAN CARAMEL MONKEY BREAD

Preheat the oven to 375F. Grease a 9x13” or 9” square/round baking dish with avocado oil cooking spray or butter.

Sprinkle the chopped pecans evenly along the bottom of the pan. Set aside.

Prepare the monkey bread dough. In a large bowl, combine the flour, baking powder, baking soda, salt, and greek yogurt. Mix until a dough forms. Then, use your hands to knead in the bowl or out on a floured surface, until the dough becomes smooth. If the dough is too sticky, you can add 1 tbsp more flour at a time, and continue to knead until it comes together more and is pliable. The dough should be a little sticky; just trust the process!

In a separate medium bowl, mix together the sugar and cinnamon, for the cinnamon sugar coating.

Divide the dough into ~1 tbsp sized balls (you can estimate, it doesn’t need to be exact), and use your hands to roll each into a ball shape.

Roll the balls around in the cinnamon sugar mixture, making sure to completely cover the surface. Complete this process with all of the dough balls.

Place them into the prepared baking pan, starting with an even layer on the bottom and then piling on top.

Prepare the caramel topping. In a medium bowl, mix together the melted butter, brown sugar, and maple syrup until well combined.

Pour the caramel topping all over the dough in the pan.

Bake at 375F for 25-30 minutes, or until golden brown on top and the caramel is bubbling at the bottom. Remove and allow to cool for at least 10 minutes.

Gently run a knife along the edges, and invert onto a serving plate.

Serve warm with a scoop of vanilla ice cream, if desired.

Enjoy!