Salted Caramel Monkey Bread

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Salted Caramel Monkey Bread

Oh my goodness, let me tell you! My Salted Caramel Monkey Bread is one of those recipes that feels like a warm hug. Whenever I make this for brunch or even just for a cozy night in, it brings smiles all around. The gooey, sweet caramel combined with the fluffy, buttery dough is just irresistible. Plus, it’s super easy to whip up, making it perfect for both lazy Sundays and surprise guests!

The great thing about this monkey bread is how fun it is to pull apart and share—there’s something so delightful about digging in with friends or family. And trust me, the smell of caramel baking in the oven is heavenly! If you love sweet treats that are as good for a crowd as they are for just a small gathering, you’re going to adore this recipe. Speaking of treats, if you’re looking for something quick and delicious, check out my easy chocolate chip cookies too!

Why You’ll Love This Salted Caramel Monkey Bread

  • Decadent layers of gooey salted caramel and warm biscuit dough
  • Easy to prepare with just 10 simple ingredients
  • Perfectly sweet with a delightful cinnamon flavor
  • Loaded with crunchy pecans for added texture
  • Transforms your typical monkey bread into an indulgent treat
  • Great for sharing at parties, brunch, or family gatherings
  • Customize it by adding chocolate chips or more nuts for extra flavor

This monkey bread is not only visually stunning but also a crowd-pleaser, making it an irresistible centerpiece for any occasion!

How to Make Salted Caramel Monkey Bread

This Salted Caramel Monkey Bread is a delightful treat that’s perfect for gatherings or a cozy night in. It combines the warm, gooey goodness of biscuit dough with the rich flavors of caramel and nuts—who could resist that?

What You’ll Need:

  • Refrigerated biscuit dough – 2 cans (16 oz each). I like the Pillsbury Grands for their fluffy texture!
  • Granulated sugar – 1 cup, helps create that sweet cinnamon coating.
  • Ground cinnamon – 1 teaspoon, for that warm, comforting flavor.
  • Unsalted butter – 1/2 cup (1 stick). Always go for unsalted to control the saltiness in the recipe.
  • Brown sugar – 1 cup, packed. It adds that deep, caramel-like sweetness.
  • Salted caramel sauce – 1/2 cup. I love using store-bought sauces like Smucker’s for convenience, but homemade is always a treat!
  • Chopped pecans or walnuts – 1/2 cup. Pecans add a lovely crunch, but walnuts are tasty too!
  • Optional: Additional salted caramel sauce for drizzling on top. You can never have too much caramel, right?

The Directions:

  1. Start by preheating your oven to 350°F (175°C). Grease a bundt pan with non-stick cooking spray to prevent sticking.
  2. In a mixing bowl, combine the granulated sugar and cinnamon. Set this delicious mixture aside—it’s going to add a wonderful flavor!
  3. Open the biscuit dough cans and cut each biscuit into quarters. Roll each piece into a little ball; this is a fun step, so get those hands working!
  4. Dip each biscuit ball in the cinnamon sugar mixture, ensuring they’re fully coated for maximum flavor.
  5. In the prepared bundt pan, layer half of the cinnamon sugar-coated biscuit balls on the bottom, then sprinkle half of the chopped pecans over them.
  6. In a small saucepan over medium heat, melt the butter and brown sugar together, stirring until smooth and blended—this will take about 2-3 minutes.
  7. Pour half of the caramel sauce over the first layer of biscuit balls and pecans, enticing, right?
  8. Add the remaining biscuit balls on top, followed by the rest of the pecans, and drizzle on the remaining caramel sauce.
  9. Bake in the preheated oven for 30-35 minutes, or until the biscuit dough is fully cooked and golden brown. Keep an eye on it to avoid over-browning!
  10. Once baked, remove from the oven and let it sit for about 10 minutes to set. Then, invert the bundt pan onto a serving platter, and watch the magic unfold!
  11. For a finishing touch, drizzle additional salted caramel sauce over the top before serving. It’s the cherry on top of this gooey delight!
  12. Now, pull apart pieces of the monkey bread and enjoy every ooey-gooey bite. It’s simply irresistible!

This dish is best served warm, and if you have leftovers (which I doubt), they can be reheated in the microwave for a few seconds. Happy baking!

Can I Use Homemade Biscuit Dough Instead of Refrigerated Dough?

Absolutely! If you prefer to use homemade biscuit dough, just make sure it’s not too soft or sticky, as it needs to hold its shape when cut. Follow the same cutting and coating process to ensure they get that lovely cinnamon sugar flavor.

How Can I Store Leftover Monkey Bread?

To store leftovers, let the monkey bread cool completely and then cover it tightly with plastic wrap or foil. You can keep it at room temperature for up to 2 days or refrigerate it for up to a week. For longer storage, consider freezing it—just wrap it well in plastic, then foil, and it can last for up to 3 months.

Can I Substitute Other Nuts in This Recipe?

Yes, you can use any nuts you like! Walnuts, almonds, or even pecan halves can work great. If you have nut allergies or want to skip the nuts altogether, you can simply omit them or use an alternative ingredient like chocolate chips for added flavor.

What Should I Do If My Caramel Sauce is Too Thick?

If your salted caramel sauce is too thick, just gently warm it in the microwave or on the stove with a splash of cream or milk to help loosen it up. Stir continuously until it reaches your desired pouring consistency, then proceed with the recipe!

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