This recipe was originally published in September 2014. I’ve updated the images and post. The recipe is the same.
This recipe was originally published in September 2014. I’ve updated the images and post. The recipe is the same.
Monkey bread is a classic recipe sometimes made from canned biscuits. Today I’m going to teach you how to make Monkey Bread from scratch using my basic homemade yeast dough and a simple caramel sauce. You’re going to fall in love.
Welcome to day 4 of my sweet yeast bread week. We’ve made cinnamon rolls and dinner rolls so far and today we’re tackling Monkey bread from scratch. This was probably the hardest recipe to test by far. I started testing these recipes last fall and this one took four tries to get right. That’s a lot of almost perfect monkey bread to eat!
Thankfully we have lots of friends that are willing to be our guinea pigs. The dough recipe worked well, I just struggled to get the caramel sauce right. It was either too hard, or granulated or didn’t coat all the little bread pieces. I’m glad I stuck with it because this is what carb dreams are made out of.
In addition to testing the recipe in my kitchen, I also researched a lot of monkey bread recipes on the internet. I was inspired by a couple ingredients/techniques from other bloggers. Sally, from Sally’s Baking Addiction, coated each piece of dough in cinnamon sugar before putting it into the pan. I did this and it made a huge difference in the definition it gave to each piece of dough. Plus, the cinnamon gives it extra flavor.
Lindsay, from Pinch of Yum, added heavy cream to the caramel sauce and this was just the trick I needed to keep the caramel sauce smooth and sticky, instead of hard or granulated.
Since I did all that research and ate all the monkey bread for you, you can dive in and create a perfect batch of monkey bread from the recipe below. If there is one tricky area, it’s the caramel sauce. Just be sure to boil it for just the length of time in the recipe and you should be good.
I’ve also tried using other sizes of pans without much success, so I would stick to the large 12 cup bundt pan for best results. I’d hate for the caramel to overflow your oven and leave a burnt sticky mess.
I think the best way to eat this is is to gather a group a friends around the kitchen counter, place the warm monkey bread and the center and dig in. No slicing or anything. It pulls apart really easily and is perfect for fingers in my opinion, but serve it how you like. 🙂 Make the yeast dough as directed in this recipe through the first rise. While the dough is rising, make the caramel sauce. To make the sauce, add the butter, whipping cream, brown sugar and salt to a heavy bottomed saucepan. Bring the ingredients to a boil over medium heat, whisking constantly. Boil for exactly 4 minutes. Remove from heat and let cool. Stir together the sugar and cinnamon for the coating in a small bowl. When the dough has risen, punch it down and knead several times until smooth. Grease a 12 cup bundt pan and pour in 1/3 of the caramel sauce at the bottom, pinch off 1 inch section of dough, dip them in the melted butter, roll them in the cinnamon sugar and place in the bundt pan. Continue the process until half the dough is in the pan, then pour on another 1/3 of the caramel sauce. Repeat the process with the other half of the dough. Finally, add the last 1/3 of the caramel sauce on top. Let rise in a warm place for 30 minutes. Preheat oven to 350 F. Bake uncovered for 30 - 35 minutes or until golden brown on top. Remove from the oven and let cool for 5 minutes before carefully inverting onto a tray. It is best served warm, but will keep several days tightly covered.
For the cinnamon sugar coating
For the caramel sauce
Serving Size: 1 piece
Amount Per Serving: Calories: 526 Fiber: 0g
Make the yeast dough as directed in this recipe through the first rise. While the dough is rising, make the caramel sauce.
To make the sauce, add the butter, whipping cream, brown sugar and salt to a heavy bottomed saucepan. Bring the ingredients to a boil over medium heat, whisking constantly. Boil for exactly 4 minutes. Remove from heat and let cool. Stir together the sugar and cinnamon for the coating in a small bowl.
When the dough has risen, punch it down and knead several times until smooth. Grease a 12 cup bundt pan and pour in 1/3 of the caramel sauce at the bottom, pinch off 1 inch section of dough, dip them in the melted butter, roll them in the cinnamon sugar and place in the bundt pan.
Continue the process until half the dough is in the pan, then pour on another 1/3 of the caramel sauce. Repeat the process with the other half of the dough. Finally, add the last 1/3 of the caramel sauce on top.
Let rise in a warm place for 30 minutes. Preheat oven to 350 F. Bake uncovered for 30 - 35 minutes or until golden brown on top. Remove from the oven and let cool for 5 minutes before carefully inverting onto a tray. It is best served warm, but will keep several days tightly covered.
Here are the other recipes you can make with the basic sweet yeast dough.
This week I was determined to make some apple cider donut muffins, after about three tries and three fails I gave up and decided to use my time and apples to make classic Caramel Apple Crumb Bars, you can go wrong there. (Still working on the apple cider donut muffins. I’m craving an apple cider donut and want an easy, make-at-home version.)…
These dulce de leche cupcakes have a soft caramel cake with dulce de leche frosting to satisfy all your sweet milk caramel dreams.
Do you prefer to clean or to cook? For me, I’d much rather cook (or preferably bake, but a person cannot live on cupcakes alone). I bet that’s not surprising to anyone in the least, seeing as I run a baking blog, not a cleaning and organization blog. …
Well, 9 months from my last post and a lot has changed. I now have two “helpers” in my kitchen, Cameron, who is 1.5 year old and new little girl, Ashtyn. It slows things down and makes everything a bit more messy, but I’m loving the slow pace of life at home with two littles. I’m excited to be home with them full time and have a bit more time for blogging….
This is one of those recipes where all I need to convince you to make these caramel stuffed double chocolate chip cookies is to show you a picture like this one.
That warm caramel though 🙂
Or how about this close up? Look how thick and soft they are? They’re definitely the best warm, but I loved them the next day, and the next and even frozen, straight from the freezer….
Totally unrelated to these Salted Caramel Preztel Cupcakes, but there’s a story that’s too funny not to tell. The last two weeks in August, Tyler was out of town for training in Delaware for 2 weeks. It was bad timing, as he left right after we returned from vacation. I was already experiencing the post-vacation blues and I was not excited about the prospect of being a single working mom for two weeks. (But I survived, and I am so thankful that is not my normal routine!) …
A quick and easy dessert that is fancy enough for company, these caramel apple puff pastries are great with ice cream.
Wow! It’s September so let’s bring on the all the apple and pumpkin recipes! I survived the last two weeks being a single working mom. Tyler was away for training for two weeks in Delaware. It’s just far enough away that he can’t drive every day….
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CuriousCreamery #CollectiveBias
This salted caramel mocha ice cream cake has fancy flavors for special occasions, but couldn’t be simpler to make with Curious Creamery Ice Cream Cake Mix.
Growing up, traditional cakes were the last dessert we would choose for our birthdays. Sometimes we asked for cookies or pies, but most often we chose our favorite flavors of ice cream when Mom would ask us what we wanted for our birthdays. We told her, “forget the cake, we just want ice cream”, and we were happy as can be with a simple bowl of ice cream.
So there are two important things to take away from today’s post. First, these sticky buns are amazing, but I don’t need to waste my words describing them since they are a classic favorite. Second… Tyler and I have our own little “bun in the oven”. We’re excited to welcome our little baby in about 8 weeks. While my blog has been quiet lately, I’ve been feeling great my whole pregnancy and I can’t complain….
An easy, no churn pumpkin ice cream with a caramel swirl and crunchy brown sugar pecan bits.
Are you scared of bats? I didn’t think I was either, until recently several have snuck into our house in the evening. To me, bats always seemed like harmless creatures that flew around at night eating the mosquitoes I didn’t like. However, when one gets trapped in the house and is darting around the room, flying inches from my head, I start to scream. And I’ve never been one to scream at creatures in the house before.
Inside Out Caramel Apples are a fun fall treat. Cored apples are filled with caramel sprinkled with cinnamon and baked until tender, then topped with pecans and more caramel for an easy dessert.
While I’m still hanging onto summer, I have to admit fall is around the corner. I went on a walk during lunch today at work and there was no mistaking the cool breeze in the air. Plus the evening found me curled up on the couch, sipping a hot mug of chai tea. So for all of you who are embracing fall with open arms, here is a fun, festive recipe to begin fall with. I think these warm, inside out caramel apples would also be delicious with a scoop of vanilla ice cream on top….
Buttery shortbread spread with smooth caramel and chocolate. They’re similar to a homemade Twix bar.
Yesterday I got my wisdom teeth out, and while it hasn’t been bad at all, I am missing eating real solid food like meat and chewy chocolate caramel shortbread bars. So while I sip my smoothies and soup, I’m staring longingly at these bars and planning some future goodies to make. Getting your wisdom teeth out is actually a great excuse to stay in bed for as long as you want and only do what you feel like. I’m enjoying a lazy day. …
Today I’m indulging myself. I’m forgetting my sense of self-control that keeps me from eating a whole dozen chocolate chip cookies straight from the oven, the voice that tells me I’m over the calorie limit. The day started out cold and rainy, but Tyler was so wonderful as to bring me a giant cup of hot chocolate in bed.
He handed it to me with an uncertain look on his face and watched me take a few sips. It was so a good! A few sips turned into large swallows, and he asked me how it was. I told him it was probably the best hot chocolate I had ever tasted! “No wonder,” I thought, when he told me we were out of milk and he had made it entirely with heavy cream, and then added three packets of hot chocolate mix!
After figuring there probably was close to 2000 calories in just that one cup of hot chocolate (we did end up sharing it, it was huge!), I gave up and declared this a “eat whatever I want day”!
Right now it’s cold and rainy out, and that is exactly the kind of day I’m gonna recommend you make this popcorn; one where you can curl up with a book or a movie, listen to the rain against the windows and munch on this sweet treat. I’m wishing I had some right now as I write this post, but my batch has been long gone. I love how fall puts so many food cravings in my head. No other season does this to me. Maybe it’s because, now that I’m a food blogger, my head is constantly swimming with recipe ideas.