Ooey-Gooey Caramel Monkey Bread

This caramel monkey bread recipe is also known as caramel monkey puzzle bread, caramel bubble bread, or caramel pull-apart bread.

It is so easy Miss M, learned to make it when she turned 12 (with minimal supervision from Mom). Here she is with her first monkey bread.

It is fun to make, cutting ready-made biscuit dough into quarters, shaking in a bag of cinnamon sugar, and pouring a sugar and butter mixture over the top, that, once cooked, becomes an ooey-gooey caramel sauce.

It takes less than an hour to make and is a delicious sweet, served warmly.

This easy recipe is one of my kids’ favorite things.

It started as Christmas breakfast, then we realized it isn’t just for special occasions. It’s an indulgent breakfast any time of year.

You can even make monkey bread in the Instant Pot.

 

Ingredient List:

3/4-cup granulated sugar

2-teaspoons ground cinnamon

4-cans (7.5 oz each) of refrigerated biscuits (or 4 cans of cinnamon rolls)

1/2-cup butter, melted

3/4-cup packed brown sugar

 

How to Make Caramel Gooey Monkey Bread

• Preheat oven to 350-degrees F.
• Grease or use cooking spray a 12-cup Bundt cake pan.
• In a small bowl or 1 gallon resealable baggie, combine granulated sugar and cinnamon, and stir or shake to combine.
• Separate bread dough into individual biscuits; cut each biscuit in quarters.
• Roll quartered dough into small balls.

 

• Shake quartered roll pieces in a bag, or roll small balls of dough in the cinnamon-sugar mixture;
• place dough balls in the pan in an even layer
• In a small microwaveable dish, combine butter and brown sugar and microwave on high for 40 seconds; stir just until butter is melted; pour brown sugar mixture over sugar-coated biscuit pieces.
• Bake in preheated oven for 40 to 45 minutes cooking time or until golden brown.
• Cool for 5 minutes in a pan on a wire cooling rack.
• Turn upside down onto a serving plate.
• Pull apart to serve.
• Serve warm for best results.