Gooey Caramel Monkey Bread
Prep
2h
·
Cook
25m
·
Total
2h 25m
About This Recipe
This Gooey Caramel Monkey Bread recipe is worth the effort of making the dough from scratch, with its pillowy texture and irresistible smells. The homemade caramel sauce with butter, heavy cream, brown sugar, and a hit of sea salt makes it an indulgent and delicious dessert or sweet treat.
Ingredients
(Servings:
10)
Scale
Convert
For The Dough
You Can Also Just Use Canned Biscuit Dough If You Prefer, But I Strongly Recommend Making Your Dough From Scratch! The Smells! The Pillowy Texture! Worth It.
For The Caramel Sauce
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories747kcal37%
-
Fat34g52%
-
Saturated Fat20g100%
-
Carbohydrates97g32%
-
Fiber3g12%
-
Sugar53g106%
-
Protein14g28%
-
Cholesterol162mg54%
-
Sodium747mg31%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Ideal schedule for warm, gooey, made-from-scratch monkey bread in the morning:
This batch makes twice the amount of dough you need, so I’d suggest that the remaining dough can be used for round two of monkey bread, or cinnamon rolls, or a tea ring… you name it! The dough doesn’t do great in the fridge for long periods of time (it gets a fermented taste to it), so I’d suggest freezing it. And then you will want to bring the chilled dough back to room temperature before baking. I usually just let it sit on the counter while I make the sauce and that seems to work fine.
The sauce will firm up as it cools. To use the last of your sauce on the baked bread, just gently heat it in the saucepan again and it should loosen back up.
It does not work to make the sauce ahead and save it. When I did this, the sauce on the monkey bread turned into more of a hard caramel. So make your caramel sauce fresh if you want it to be nice and gooey.
This recipe works best if your eggs are at room temperature (if they are too cold, it can affect the rise time for the dough). I usually just stick them in a bowl of warm water to warm them up and then crack them into the dough bowl.
This batch makes twice the amount of dough you need, so I’d suggest that the remaining dough can be used for round two of monkey bread, or cinnamon rolls, or a tea ring… you name it! The dough doesn’t do great in the fridge for long periods of time (it gets a fermented taste to it), so I’d suggest freezing it. And then you will want to bring the chilled dough back to room temperature before baking. I usually just let it sit on the counter while I make the sauce and that seems to work fine.
The sauce will firm up as it cools. To use the last of your sauce on the baked bread, just gently heat it in the saucepan again and it should loosen back up.
It does not work to make the sauce ahead and save it. When I did this, the sauce on the monkey bread turned into more of a hard caramel. So make your caramel sauce fresh if you want it to be nice and gooey.
This recipe works best if your eggs are at room temperature (if they are too cold, it can affect the rise time for the dough). I usually just stick them in a bowl of warm water to warm them up and then crack them into the dough bowl.
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