Introduction to Caramel Monkey Bread Recipe
Indulge in the heavenly aroma of freshly baked bread, infused with the rich flavors of caramel and cinnamon, with our delectable Caramel Monkey Bread recipe. This delightful treat takes the classic monkey bread to a whole new level of gooey goodness and irresistible sweetness. Perfect for breakfast, brunch, or a delightful dessert, this Caramel Monkey Bread will leave your taste buds dancing with delight.
Imagine pulling apart soft, pillowy bites of cinnamon-sugar-coated dough, each piece generously bathed in a luscious caramel sauce that oozes with every bite. This recipe offers a comforting and heartwarming experience, bringing families and friends together around a table filled with warmth and joy.
Quick and easy to prepare, this crowd-pleasing dessert features readily available ingredients, making it a go-to recipe for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, you’ll find joy in the process of creating this sweet masterpiece.
With this recipe, we’ll walk you through the simple steps to achieve the perfect caramel gooey texture and golden brown crust that will impress everyone at the table. So, grab your apron, preheat your oven, and let’s embark on a delightful baking journey to create the most decadent Caramel Monkey Bread you’ve ever tasted. Get ready to savor the sweet moments and create lasting memories with each heavenly bite!
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.
Caramel Gooey Monkey Bread
Prep Time: 20 minutes
Baking Time: 40-45 minutes
- 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: Preheat your oven to 350°F (175°C). Grease a 12-cup Bundt cake pan or use cooking spray to ensure the monkey bread doesn’t stick to the pan.
- Prepare Cinnamon-Sugar Mixture: In a small bowl, combine the granulated sugar and ground cinnamon. Mix well to evenly distribute the cinnamon. Alternatively, you can place the sugar and cinnamon in a 1-gallon resealable baggie, then shake it until they are well combined.
- Prep the Dough: If you’re using refrigerated biscuits, separate the bread dough into individual biscuits. Then, cut each biscuit into quarters. If you prefer using cinnamon rolls, follow the same procedure and cut them into quarters as well. Roll each quartered dough into small balls.
- Coat the Dough: Roll the quartered dough pieces in the cinnamon-sugar mixture or place a few small balls of dough at a time into the baggie with the mixture and shake it gently until coated. Ensure each dough ball is well coated with the cinnamon-sugar mix.
- Arrange the Dough in the Pan: Place the sugar-coated dough balls in an even layer inside the greased Bundt cake pan.
- Prepare Caramel Sauce: In a small microwaveable dish, combine the melted butter and packed brown sugar. Microwave the mixture on high for 40 seconds or until the butter is melted. Stir the mixture until the butter and brown sugar are well combined.
- Pour Caramel Sauce: Pour the brown sugar and butter mixture over the sugar-coated biscuit pieces in the pan, ensuring the caramel is evenly distributed.
- Bake the Monkey Bread: Place the Bundt cake pan in the preheated oven. Bake the monkey bread for 40 to 45 minutes or until it turns golden brown.
- Cool and Serve: Once the monkey bread is baked, remove it from the oven and let it cool in the pan for about 5 minutes on a wire cooling rack. Afterward, carefully turn the pan upside down onto a serving plate to release the monkey bread. The gooey caramel should now be on top.
- Serve and Enjoy: Pull apart the pieces to serve this delicious Caramel Gooey Monkey Bread. For the best taste and texture, serve it warm.
- To speed up the prep time, you can use store-bought ground cinnamon-sugar mixture.
- If you want to add a touch of creativity, consider tossing some chopped nuts, like pecans or walnuts, along with the dough balls before placing them in the pan.
- For an extra indulgent treat, you can drizzle some additional caramel sauce over the monkey bread before serving.
- This Caramel Gooey Monkey Bread is best enjoyed fresh and warm. However, you can store any leftovers in an airtight container at room temperature for up to two days. Reheat individual portions in the microwave for a few seconds before serving to restore their gooey goodness.
FAQs (Frequently Asked Questions) for Caramel Gooey Monkey Bread
1. Can I use homemade biscuit dough instead of refrigerated biscuits? Yes, you can definitely use homemade biscuit dough instead of the refrigerated biscuits. Prepare your favorite biscuit dough recipe and cut it into quarters. Then, follow the rest of the recipe as instructed.
2. Can I make this monkey bread ahead of time and reheat it later? While this Caramel Gooey Monkey Bread is best enjoyed fresh and warm, you can make it ahead of time and reheat it later. Once it’s baked and cooled, store any leftovers in an airtight container at room temperature. When you’re ready to serve, reheat individual portions in the microwave for a few seconds to make it gooey and warm again.
3. Can I freeze this monkey bread? Yes, you can freeze this Caramel Gooey Monkey Bread for later enjoyment. To freeze, let the monkey bread cool completely, then wrap it tightly in plastic wrap or aluminum foil. Place it in a freezer-safe container or bag and freeze for up to 2-3 months. Thaw the monkey bread in the refrigerator overnight, and then reheat it in the oven at a low temperature until warmed through.
4. Can I add other ingredients like raisins or chocolate chips to the monkey bread? Absolutely! Feel free to get creative and customize the monkey bread to your liking. You can add ingredients like raisins, dried fruits, chocolate chips, or chopped nuts to the dough balls before placing them in the pan. Just ensure the additional ingredients are evenly distributed for a delightful flavor throughout.
5. Can I use a different pan if I don’t have a Bundt cake pan? If you don’t have a Bundt cake pan, you can use other baking pans as alternatives. A 9×13-inch baking dish or a deep casserole dish will work well. Keep in mind that the baking time may vary slightly depending on the pan’s size and depth, so keep an eye on the monkey bread to avoid overbaking.
6. Can I reduce the amount of sugar in the recipe? Yes, you can adjust the amount of sugar to suit your taste preferences. If you prefer less sweetness, reduce the amount of granulated sugar in the cinnamon-sugar mixture or decrease the quantity of packed brown sugar in the caramel sauce. Keep in mind that altering the sugar content may affect the texture and taste of the monkey bread slightly.
7. Can I make this recipe vegan-friendly? Absolutely! You can make this recipe vegan-friendly by using plant-based ingredients. Choose refrigerated vegan biscuit dough or vegan cinnamon rolls. For the butter, use a vegan butter substitute, and for the brown sugar, make sure it is vegan-friendly as well.
8. Can I serve this monkey bread with a sauce or glaze? While this Caramel Gooey Monkey Bread is delicious on its own, you can certainly serve it with a sauce or glaze if desired. A simple caramel sauce, cream cheese glaze, or even a scoop of vanilla ice cream can complement the flavors of the monkey bread and enhance the overall indulgence.
- 3/4-cup granulated sugar
- 2-teaspoons ground cinnamon
- 4-cans (7.5 oz each) refrigerated biscuits (or 4 cans of cinnamon rolls)
- 1/2-cup butter, melted
- 3/4-cup packed brown sugar
- 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.
- 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 even layer
- 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 5 minutes in pan on wire cooling rack.
- Turn upside down onto a serving plate
- Pull apart to serve. Serve warm.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 139Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 108mgCarbohydrates: 20gFiber: 0gSugar: 14gProtein: 1g