Classic Monkey Bread
You may have already noticed that I don’t have a recipe on this blog for caramel rolls or cinnamon rolls. After several years of posting recipes, I decided to remedy that fact. Honey Buns are the closest I have come, and as good as they are, sometimes you just need a good, gooey, caramel laden treat.
These are those. Or this is them. Or that is thus. Caramel laden treats. Right here.
I haven’t always been a baker of Monkey Bread. I didn’t grow up eating it, and had no idea of its existence until college. However, sometime in the last few years, after seeing various kinds plastered all over Pinterest, I figured I better find a master recipe to keep in my menu arsenal. Nothing fancy, nothing pumpkin spice or that trendy salted caramel, and no crazy amount of extra steps. Just a straight up, classic and easy recipe.
Ok fine. To be completely transparent with all of you, I am going to have a house full of guests at Christmas and I really wanted to get this dish down pat so that I can serve it with ease to a crowd. Ulterior motives, yes, but it all leads to the same thing. Really good Monkey Bread.
I tried several (Oofdah! Recipe testing for this was tough!) and made adjustments as I went based on personal taste and preference. For example, most recipes call for canned biscuits as the bread in here, but the texture of actual bread dough is SO much better and much less salty. It is just as simple to use, but less expensive, and you get a better quality to your food. So in the end, I just kind of went with the basics and kept it simple. Turns out that is what makes this the best.
Fresh out of the oven and ready to be turned out! Careful! Its hot!
Classic Monkey Bread
2 lbs (loaves) frozen bread dough, thawed
1 c granulated sugar
2 tsp cinnamon
1/2 c (1 stick) butter
1/2 c brown sugar
Preheat the oven to 350 degrees. Butter a bundt pan and combine the white sugar and cinnamon in a small bowl. Cut each bread dough loaf into 16 pieces and toss the pieces in the cinnamon and sugar. Shake off the excess and place them evenly in the bundt pan. Meanwhile, in a small sauce pan, warm the butter, brown sugar, and 1/2 c of the leftover cinnamon/sugar mixture. Heat over medium heat until it JUST comes to a boil. Immediately remove and carefully pour evenly over the bread dough pieces. Bake for 30 minutes until risen and evenly browned. Remove from the oven and carefully invert onto a deep plate or platter to catch the extra caramel! Let cool a bit and enjoy!