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Monkey Bread makes a favorite sweet treat. A perfect recipe to make with children, this monkey bread includes a salted caramel sauce for a delicious twist on the classic recipe!
I always loved making monkey bread with my Mama growing up. I believe it may have been one of the first recipes besides biscuits that I learned to make by myself. So simple to make and always a favorite, I would love to surprise her by making for Mother’s Day brunch. I also loved to make them for presents at Christmas. I would bake one to wrap up for our school bus driver George. Once I had it all wrapped, I’d place it in the bottom of a white shirt box and tie a big bow around the box bottom and wrapped cake so that it had something sturdy to rest in for the rest of his morning route on our way to school. In the afternoon when I’d climb back on board, he’d always say how much he loved the cake and I’d glance down to a huge part of it missing. I’m not sure if he ate it all himself or if he just cut a huge slice out to save my feelings. Either way, I kept right on making that cake for him year after year.
As I got older, I discovered that I wanted something just a bit different with my monkey bread. That’s when the salted caramel version came to be and boy, I’ve never looked back. I just wish I could make one more monkey bread for George and wrap it up this Christmas. I think he’d have had an ever bigger slice!
Here’s my Salted Caramel Monkey Bread recipe. I hope you love it as much as we do!
Salted Caramel Monkey Bread Recipe
- 4 cans 7.5 oz. refrigerated biscuits
- 1/2 cup granulated sugar
- 3 1/2 teaspoons cinnamon
- 1 cup brown sugar packed
- 6 tablespoons butter cut into pieces
- 1 cup heavy whipping cream
- 1 1/2 teaspoons sea salt
- Preheat to 350º F. Grease bottom and sides of bundt pan. Set aside.
- Mix granulated sugar and cinnamon in small bowl. Cut each biscuit into quarters. Toss each piece in the cinnamon-sugar mixture to coat. Place coated biscuits in bundt pan. Set aside.
- Add brown sugar to a heavy-bottomed 3-quart saucepan or Dutch oven over medium to medium-high heat. Stir with a wooden spoon or silicone spatula until sugar has begun to melt and begins to clump together. Lower heat to low and add butter pieces, stirring constantly until melted and the sugar and butter are smooth.
- Remove from heat and gently stir in cream and salt. Stir until caramel is smooth and glossy. Drizzle ½ cup of caramel sauce over biscuits.
- Bake 30 to 35 minutes until golden brown. Allow to cool about 15 minutes, then turn out onto cake plate. Serve with additional salted caramel sauce, if desired.