Caramel-pecan monkey bread

I love this monkey bread it is so good. (its for taste of home ) Hope you enjoy

1pk active dry yeast
1/4 cup water (110-115)
1-1/4 cups warm 2% milk
1/3 cup butter, melted
1/4 cup sugar
2 eggs
1 tsp. salt
5 cups all purpose 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 - (you don't have to use)
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; 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 worm place until doubled, 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 10in fluted tube pan; sprinkle with half of the pecans

Punch dough down; shape into 40 balls (about 1-1/4in) 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 doubled, about 45 minutes.

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

Tip:
Save time by kneading the dough and refrigerating overnight. The next day, let the dough sit on the counter for 30 minutes, then continue as the recipe directs.