Breads & Bakingchocolatewithgrace5.0
How to make Monkey Bread from scratch
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.
👥 12 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 1h 30m🔥 Cook: 25 min👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- pan
- oven
📝 Preparation Steps
1
Make the yeast dough as directed in this recipe through the first rise. While the dough is rising, make the caramel sauce.
2
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.
sugar1 cupbrown sugar1 cupcinnamon1 tablespoon
3
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.
cinnamon1 tablespoonsugar1 cupbrown sugar1 cup
4
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.
5
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.
Nutrition Facts
calories
526 kcal
serving Size
1 piece
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