Salted Caramel Monkey Bread Recipe

Salted Caramel Pecan Monkey Bread Recipe

WEBDec 14, 2016 · Instructions. Preheat the oven to 350°F. Heat 1 cup granulated sugar in a medium saucepan over medium heat, stirring …

Rating: 4.7/5(6)
1. Preheat the oven to 350°F.
2. Heat 1 cup granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon until it turns into an amber-colored liquid.
3. Once the sugar is completely melted, stir the butter into the caramel until it is completely melted, about 2-3 minutes.
4. Slowly, drizzle in ½ cup of heavy cream while stirring constantly.

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Salted Caramel Monkey Bread The Domestic Rebel

WEBSep 12, 2016 · In a medium bowl, whisk together the melted butter and brown sugar. Pour over the biscuits in the pan. Bake for approx. 40-45 …

1. 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!
2. 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.
3. 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.
4. Immediately garnish with the prepared caramel sauce and sprinkle with sea salt. Serve immediately.

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Homemade Monkey Bread with Caramel Sauce

WEBMar 6, 2013 · Once you stir the yeast around in the water and allow it to foam and dissolve, add the rest of your ingredients: 1 and 1/4 cup of 2% …

1. 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, Beat on medium speed for 3 minutes. By hand, stir in enough remaining flour to form a firm dough. About 5 cups total.
2. Turn the dough onto a floured surface. Knead until smooth and elastic, about 6-7 minutes. Do not over-knead, which will lend tough and chewy bread. 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. I greased the bowl with cooking spray. Cover and refrigerate for 8 hours or overnight.
3. The caramel sauce can be made ahead of time (up to 1 week) and heated in the microwave for 30 seconds before using. To make the caramel, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Allow to bubble for 3-4 full minutes, no more. Set aside.
4. In a shallow bowl, combine cinnamon and sugar. In a separate small bowl, melt the butter. Set aside. Spray a 10-12 cup bundt pan with cooking spray. Set aside. Punch the cold dough down very gently to allow the air bubbles to release. Pull apart pieces and roll into balls, about 1.25 inches in diameter. You will need 40-45 balls total, so be modest with their size. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them well. You may need more cinnamon-sugar depending how heavy you coat each ball.

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