Caramel monkey bread is a gooey, pull-apart treat made with soft, cinnamon-sugar-coated dough balls drenched in a rich caramel sauce. This irresistible dish is perfect for breakfast, brunch, or dessert and is sure to be a crowd-pleaser at any gathering.
Why You’ll Love This Recipe
- Easy to Make – Uses simple ingredients and can be made with store-bought or homemade dough.
- Perfect for Sharing – The pull-apart nature makes it great for gatherings.
- Rich and Buttery – The caramel sauce adds a decadent touch.
- Make-Ahead Friendly – Prep it the night before and bake fresh in the morning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Refrigerated biscuit dough (or homemade dough)
- Granulated sugar
- Cinnamon
- Brown sugar
- Butter
- Heavy cream
- Vanilla extract
- Chopped pecans (optional)
Directions
- Preheat Oven – Preheat to 350°F (175°C) and grease a bundt pan.
- Prepare Dough – Cut biscuit dough into quarters.
- Coat with Cinnamon Sugar – Mix granulated sugar and cinnamon in a bowl, then toss the dough pieces until coated.
- Layer in Pan – Place coated dough balls into the greased bundt pan, layering with chopped pecans if using.
- Make Caramel Sauce – In a saucepan, melt butter and brown sugar, then stir in heavy cream and vanilla. Simmer for a minute.
- Pour and Bake – Pour caramel sauce over the dough in the pan and bake for 30-35 minutes until golden brown.
- Cool and Serve – Let sit for 5 minutes before inverting onto a serving plate. Serve warm.
Servings and Timing
- Servings: 8-10
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
Variations
- Chocolate Caramel Monkey Bread – Add chocolate chips between the dough layers.
- Nut-Free Version – Skip the pecans for a nut-free treat.
- Pumpkin Spice – Replace cinnamon with pumpkin spice for a fall-inspired twist.
- Cream Cheese Filling – Stuff dough pieces with cream cheese for extra indulgence.
Storage/Reheating
- Room Temperature – Store in an airtight container for up to 2 days.
- Refrigeration – Keep refrigerated for up to 5 days.
- Freezing – Freeze for up to 2 months. Thaw overnight before reheating.
- Reheating – Warm in the oven at 300°F (150°C) for 10 minutes or microwave individual portions for 20 seconds.
FAQs
Can I make caramel monkey bread ahead of time?
Yes, assemble it the night before, refrigerate, and bake fresh in the morning.
Can I use homemade dough instead of biscuit dough?
Absolutely! Any soft, slightly sweet yeast dough will work.
Why is my caramel sauce grainy?
Grainy caramel usually happens if the sugar crystallizes. Stir gently and avoid overheating.
Can I add raisins or other dried fruit?
Yes, mix in raisins, dried cranberries, or even apple chunks for extra flavor.
How do I prevent monkey bread from sticking to the pan?
Grease the pan generously and let the bread cool slightly before inverting.
Can I use pre-made caramel sauce?
Yes, but homemade caramel adds a richer flavor.
What should I serve with caramel monkey bread?
It pairs well with coffee, hot cocoa, or a scoop of vanilla ice cream.
Can I make this in a different pan?
A bundt pan works best, but a loaf pan or cake pan can also be used with adjusted baking time.
How do I make it extra gooey?
Increase the butter and heavy cream in the caramel sauce for an even richer texture.
Can I make a smaller batch?
Yes, halve the ingredients and bake in a smaller pan for a mini version.
Conclusion
Caramel monkey bread is a delightful pull-apart treat with rich caramel, cinnamon sugar, and a buttery texture. Whether you serve it for breakfast, brunch, or dessert, it’s sure to impress. Try it warm, fresh from the oven, and watch it disappear!
Print
Caramel Monkey Bread
- Prep Time: 20 minutes (plus 1-hour rise if making dough)
- Cook Time: 30 minutes
- Total Time: 50 minutes (or 1 hour 50 minutes with homemade dough)
- Yield: 8 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Caramel Monkey Bread is soft, pull-apart dough coated in cinnamon sugar and drenched in rich, homemade caramel sauce. It’s perfect for breakfast, brunch, or dessert—especially when served warm!
Ingredients
This Caramel Monkey Bread is soft, pull-apart dough coated in cinnamon sugar and drenched in rich, homemade caramel sauce. It’s perfect for breakfast, brunch, or dessert—especially when served warm!
Instructions
Make the Dough (Skip if using biscuit dough)
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Activate Yeast – In a bowl, mix warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
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Mix Dough – Add melted butter, salt, and flour. Knead until smooth and elastic (about 5 minutes).
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Rise – Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Prepare the Monkey Bread
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Preheat Oven – Preheat oven to 350°F (175°C). Grease a bundt pan.
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Cinnamon Sugar Coating – In a bowl, mix sugar and cinnamon. Melt butter separately.
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Shape Dough Balls – Punch down dough and tear into 1-inch pieces (or cut biscuit dough into quarters). Dip each piece in melted butter, then roll in cinnamon sugar. Place in the bundt pan.
Make the Caramel Sauce
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Melt Ingredients – In a saucepan, melt butter and brown sugar over medium heat. Stir in heavy cream, vanilla, and salt. Simmer for 2-3 minutes until smooth.
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Assemble & Bake – Pour caramel sauce over the dough balls in the pan. Bake for 30-35 minutes, or until golden brown and bubbly.
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Cool & Serve – Let cool for 5 minutes, then invert onto a plate. Serve warm!
Notes
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Short on Time? Use store-bought biscuit dough instead of homemade.
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Nutty Twist – Add ½ cup chopped pecans between layers for extra crunch.
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Storage – Store leftovers in an airtight container at room temp for 2 days or in the fridge for 5 days. Reheat in the microwave for gooey goodness!
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