Caramel Glazed Monkey Bread is an irresistible, pull-apart treat that’s perfect for breakfast, brunch, or dessert. Known for its gooey caramel coating, soft dough, and rich flavor, this monkey bread is sure to be a hit with everyone at the table. Traditionally made with refrigerated biscuit dough, this recipe is not only easy but also quick, making it an excellent choice for last-minute gatherings or a lazy weekend breakfast. The warm caramel glaze takes this classic dish to the next level, creating a melt-in-your-mouth experience.
Whether you’re a seasoned baker or new to the kitchen, this Caramel Glazed Monkey Bread recipe is simple to follow and guaranteed to satisfy your sweet tooth.
Ingredients
For the Dough:
- 2 cans (16 oz each) refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Caramel Sauce:
- 1 cup unsalted butter
- 1 cup packed brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings:
- ½ cup chopped pecans or walnuts (optional, for added crunch)
Steps
1. Preheat the Oven
- Preheat your oven to 350°F (175°C) and grease a bundt pan generously with nonstick spray or butter. This will ensure the monkey bread releases easily after baking.
2. Prepare the Dough
- Open the cans of refrigerated biscuit dough and separate each biscuit. Cut each biscuit into four equal pieces. This bite-sized dough makes for easy pulling apart once the monkey bread is baked.
3. Coat the Dough in Cinnamon Sugar
- In a large bowl, mix together the granulated sugar and cinnamon. Toss the biscuit dough pieces in the cinnamon sugar mixture until each piece is evenly coated. This adds a sweet and slightly spicy flavor to the dough.
4. Layer the Dough in the Bundt Pan
- If you are adding chopped pecans or walnuts, sprinkle a layer of them at the bottom of the greased bundt pan. Next, add a layer of the cinnamon-sugar-coated dough pieces. Continue layering the dough and nuts until all the pieces have been used.
5. Make the Caramel Sauce
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, whisking constantly until the sugar has fully dissolved and the sauce is smooth, about 3-4 minutes.
- Remove from the heat and stir in the vanilla extract and a pinch of salt to balance the sweetness.
6. Pour the Caramel Sauce
- Carefully pour the warm caramel sauce evenly over the layers of dough in the bundt pan. The sauce will soak into the dough while baking, creating a delicious, sticky glaze.
7. Bake the Monkey Bread
- Place the bundt pan in the preheated oven and bake for 30-35 minutes, or until the dough is golden brown and fully cooked through. You’ll know it’s done when the top is golden and caramelized, and the dough feels firm when pressed lightly.
8. Cool and Invert the Bread
- Once baked, remove the monkey bread from the oven and allow it to cool in the pan for 10 minutes. After cooling, place a large plate or serving platter over the top of the bundt pan and carefully invert the monkey bread onto the plate. The caramel glaze will drip over the sides, creating a sticky, delicious coating.
Variations
- Chocolate-Caramel Monkey Bread: Add ½ cup of chocolate chips between the dough layers for a decadent, chocolatey twist.
- Spiced Monkey Bread: Add a pinch of nutmeg or ginger to the cinnamon sugar mixture for a warm, spiced flavor.
- Orange Glaze: For a citrusy flavor, replace the vanilla in the caramel sauce with 1 tablespoon of orange zest and 2 tablespoons of orange juice.
Tips
- Don’t Overbake: Keep a close eye on the monkey bread in the oven. Overbaking can cause the dough to dry out and harden. It’s best to remove the bread once it’s golden and firm but still soft inside.
- Using Homemade Dough: If you prefer, you can make your own dough instead of using refrigerated biscuit dough. A simple yeast dough or brioche dough would work beautifully in this recipe.
- Serving Tip: Serve the monkey bread while it’s still warm for the best gooey texture. If you have leftovers, reheat individual portions in the microwave for about 15-20 seconds to bring back the soft, sticky consistency.
Caramel Glazed Monkey Bread is a fun, delicious treat that’s as enjoyable to eat as it is to make. The sweet, sticky caramel paired with the soft, pull-apart dough creates a dessert that’s both comforting and irresistible. It’s perfect for family gatherings, brunch with friends, or even as a decadent snack. With its easy preparation and mouthwatering results, this recipe is sure to become a favorite in your household.
Frequently Asked Questions (FAQs)
1. Can I make monkey bread ahead of time?
Yes, you can prepare the dough and layer it in the bundt pan the night before. Cover the pan tightly with plastic wrap and refrigerate. The next day, allow it to sit at room temperature for about 30 minutes before baking.
2. How do I store leftovers?
Leftover monkey bread can be stored in an airtight container at room temperature for up to 2 days. To reheat, simply microwave for 15-20 seconds or warm in a 300°F oven for a few minutes.
3. Can I use a different type of dough?
Yes, if you prefer not to use refrigerated biscuit dough, you can substitute with homemade dough, frozen bread dough, or even crescent roll dough for a lighter texture.
4. What can I serve with monkey bread?
Monkey bread is perfect on its own, but you can serve it with fresh fruit, whipped cream, or even a scoop of vanilla ice cream for an extra indulgent dessert.
5. Can I freeze monkey bread?
Yes, you can freeze monkey bread after it has been baked and cooled. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. To serve, thaw in the refrigerator overnight and reheat before serving.
