Caramel Monkey Bread
Caramel Monkey Bread
Ok…so this recipe just combined the best two things (caramel and rolls) and then, in its name, Caramel Monkey Bread, gave you permission to eat it with your hands!
I love how fun it is! Food brings people together and is the center of most memories.
I say, make this monkey bread and call it an opportunity to make memories. I mean at this point why not even call it a tradition and you can have it on the regular.
Simple & few ingredients
This recipe requires only 4 ingredients! This means it’s fast and easy. Plus, most of these ingredients are things you will already have in your pantry or fridge (butter, sugar, and brown sugar).
It is made of Rhodes dough which is the easiest yet most amazing bread rolls I have ever had. They are a frozen yeast dough that when baked, are so fluffy and soft. They are also great with butter and what a coincidence because this monkey bread has a ton of It!
In the oven, the butter and sugars melt together to make a gooey caramel that gets into every crack of the bread.
Caramel Monkey Bread is also fun to make! First, the rolls get cut up into baby balls of dough which happens to be very satisfying.
Then, you throw those in a gallon bag with some butter and sugar and shake! This is a critical part because you want all that good stuff to fully coat every single baby roll.
Now you just bake the mixture and watch the caramelization happen. The caramel helps the rolls stick together but it also separates them enough that when the time comes to eat them, you can use your fingers to pull it apart.
This is why this bread is also called pull-apart bread.
Once you get caramel all over your hands and your taste buds have become acquainted with such a mind-blowing sensation, the only way to stop is when the loaf is gone.
Trust me, I know.
I cut my photoshoot of this bread short because I was tired of getting caramel on my phone from eating the bread while trying to take pictures. Yes, the bread won.
I then went on to finish half the loaf BY MYSELF!
All I’m saying is that it’s inevitable to eat more than you planned so tell your mind ahead of time to be patient with your body because it doesn’t understand how good it is.
But, I promise you won’t regret making this dessert!
Give it a try and I hope you love what you make!
- Bundt pan (or 2 bread loaf pans)
- 6 tbsp Butter -melted
- ½ bag Rhodes dough rolls 18 rolls
- ¼ cup Sugar
- ½ cup Brown sugar -plus more for the pan
- ¼-½ cup Pecans (optional) -chopped
- 1 Banana (optional) -chopped in small pieces
- Thaw dough for 2 hours
- Preheat the oven to 200° F then turn off right when preheated
- Meanwhile, in a medium bowl, melt the butter
- Cut each roll into 4 pieces, dunk in the melted butter (so they no longer stick to each other), and put in a gallon sized Ziplock bag.
- Pour the rest of the butter into the bag and mix around slightly
- Open the bag and add the remaining ingredients and optional ingredients if desired: white sugar, brown sugar, pecans, and bananas. Shake the bag around until everything is evenly coated.
- Grease a bundt pan with butter or oil (or 2 bread loaf pans) then sprinkle and coat the pan(s) with brown sugar
- Pour the dough evenly into the pan(s)
- Loosely cover the pan(s) with a cloth and place in the oven (previously preheated and turned off) for about 1 hour or until dough has almost doubled.
- Remove the pans from the oven and preheat it to 350°F
- Cover with aluminum foil and once the oven is preheated, bake for 8 minutes
- Remove the foil and bake for another 12-15 minutes (or until rolls are golden brown
- Once done, let cool for about 3-5 minutes before flipping over and enjoying!
I WANNA SEE!
When you make a recipe, take a picture, post it and tag me!