How To Make Homemade Monkey Bread with Caramel Sauce
Sticky and a real deli monkey bread that everyone will surely love. The bun is extra sweet with gooey caramel sauce and cinnamon-sugar spread on top.
Serves:
Ingredients
For the Dough:
- 1pkgactive dry yeast,(2 and ¼ teaspoon) such as Red Star Platinum
- ¼cupwarm water
- 1¼cupswarm 2% milk,or whole milk
- ⅓cupunsalted butter,melted
- ¼cupgranulated sugar
- 2large eggs
- 1tspsalt
- 5cupsall-purpose flour,spoon & leveled
For the Caramel Sauce:
- ½cupunsalted butter,(1 stick)
- 1cuppacked dark brown sugar
- 3tbspheavy cream,no substitutions
For the Cinnamon-Sugar Topping:
- ½cupunsalted butter,(1 stick) melted
- 1cupgranulated sugar
- 1tbspground cinnamon
- ¾cuppecans,chopped, optional
Instructions
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In a large mixing bowl, dissolve yeast in warm water. Stir it around a bit and let it sit for about 2 minutes. Add the milk, melted butter, sugar, eggs, salt, and 3 cups of flour.
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Beat on medium speed for 3 minutes. By hand, stir in enough remaining flour to form a firm dough. About 5 cups in total.
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Turn the dough onto a floured surface. Knead until smooth and elastic for about 6 to 7 minutes. Do not over-knead, which will lend tough and chewy bread.
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The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a greased bowl, turning once to grease the top.
Caramel Sauce:
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The caramel sauce can be made ahead of time (up to 1 week) and heated in the microwave for 30 seconds before use. To make the caramel, melt the butter in a small saucepan.
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Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved.
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Allow to bubble for 3 to 4 full minutes, no more. Set aside.
Cinnamon-Sugar Topping:
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In a shallow bowl, combine cinnamon and sugar. In a separate small bowl, melt the butter. Set aside. Spray a 10 to 12 cup bundt pan with cooking spray. Set aside.
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Punch the cold dough down very gently to allow the air bubbles to release. Pull apart pieces and roll into balls for about 1¼ inches in diameter.
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Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them well.
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Arrange 20 dough balls into the bundt pan. Sprinkle with ½ of the pecans. Top with remaining dough balls and pecans.
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Preheat the oven to 350 degrees F. When you are ready to bake, warm the caramel sauce up for about 30 seconds.
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Stir and top the dough balls with ½ of the caramel sauce. Reserve the rest to pour on top after it is baked.
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Bake for 30 to 35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly.
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Cool for 5 to 10 minutes then invert it onto a large serving plate. Warm up the caramel sauce again and drizzle over the bread before serving.
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Cut the bread into generous slices.
Recipe Notes
Monkey bread tastes best served on the same day but will stay fresh for 3 days if stored covered at room temperature or in the refrigerator.
Nutrition
- Calories: 524.91kcal
- Fat: 24.29g
- Saturated Fat: 12.77g
- Trans Fat: 0.73g
- Monounsaturated Fat: 7.59g
- Polyunsaturated Fat: 2.19g
- Carbohydrates: 70.78g
- Fiber: 2.70g
- Sugar: 34.64g
- Protein: 8.04g
- Cholesterol: 79.20mg
- Sodium: 197.10mg
- Calcium: 67.63mg
- Potassium: 165.72mg
- Iron: 2.56mg
- Vitamin A: 184.74µg
- Vitamin C: 0.15mg
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