Move over, regular ol’ monkey bread. This Salted Caramel Monkey Bread is where it’s at! Gooey, sticky, sweet and salty with pillows of cinnamon-sugar crusted dough. It’s basically heaven on a plate!
A couple of days ago, I was straight up hangry. It wasn’t pretty.
I’ve been hangry before. Who hasn’t? But this time, it was serious.
It started (I think) because I hadn’t really eaten anything all day and jumped right into the kitchen with my jumbo iced coffee to start baking. I baked and photographed things from 9am-1pm, running around like a headless chicken and making a leaning tower of dirty dishes in the sink while exercising my Tetrus skills to fit everything in there so I wouldn’t be wasting precious counter space. There were chocolate chips everywhere, a dripping bowl of ganache, two exceptionally sticky milkshake glasses that were quickly melting, and a million other things crammed in.
I was hot and tired, and tired of being hot and tired, and the wafting smell of chocolate was even too much because my body was craving salt. Lots of salt. Like, big ol’ burger and a large fry-amount of salt.
My craving for salt is what made me think of making this Salted Caramel Monkey Bread! So in a way, it’s a good thing I was hangry. YOU’RE WELCOME.
This Salted Caramel Monkey Bread is probably one of my favorite renditions of it. The cinnamon-sugar-crusted pillows of dough are completely encased in a gooey, sticky caramel sauce that’s then topped with thick flakes of sea salt. The whole thing is pretty heavenly – so says my family – and something we’ll make time and time again thanks to its ease of preparation yet impressive outcome.
I hope you love it too! (Hangry or not) 🙂
- ¾ cup white sugar
- 2 tsp ground cinnamon
- ½ cup (1 stick) butter, melted
- ¾ cup brown sugar
- 2 (16.3 oz) cans refrigerated biscuits (8-count each)
- 1 cup prepared caramel sauce
- Sea salt, for garnish
- Preheat oven to 350 degrees F. Liberally grease a round Bundt or tube pan with cooking spray. Spray it well, and then spray it well again. Trust me!
- In a small bowl, whisk together the white sugar and cinnamon until combined. Cut each biscuit round into 4 equal quarters and dredge the quartered biscuits into the cinnamon sugar mixture. Scatter in the greased pan and repeat until all the biscuits are coated and in the pan. Sprinkle any remaining cinnamon sugar mixture over the biscuits in the pan.
- In a medium bowl, whisk together the melted butter and brown sugar. Pour over the biscuits in the pan. Bake for approx. 40-45 minutes or until the biscuits are bubbly and golden. Let set in the pan for about 5-10 minutes, then carefully invert the pan onto a platter.
- Immediately garnish with the prepared caramel sauce and sprinkle with sea salt. Serve immediately.
Sinfully sweet, sticky and gooey with little pockets of crunchy sea salt, this Monkey Bread is a real winner!
Have a super sweet day!