Salted Caramel Monkey Bread
Pull-apart dough balls covered in cinnamon sugar with buttery caramel and flaky sea salt. This easy weekend breakfast uses refrigerated biscuits and simple pantry staples for an impressive bakery-worthy treat.
Ingredients
Cinnamon Sugar Coating
- 3/4 cup white sugar
- 2 tsp ground cinnamon
Dough
- 2 cans refrigerated biscuits 16.3 oz each, 8-count
Caramel Sauce
- 1/2 cup unsalted butter melted (1 stick)
- 3/4 cup brown sugar light or dark
Topping
- 1 cup prepared caramel sauce for drizzling
- flaky sea salt to taste, for garnish
Instructions
- Preheat oven to 350°F. Generously grease a Bundt pan with cooking spray, making sure to coat every ridge and corner. Spray twice for best results.
- In a small bowl, whisk together white sugar and ground cinnamon until evenly combined. Set aside.
- Open biscuit cans and separate each biscuit. Cut each biscuit into 4 equal pieces using a sharp knife or kitchen scissors.
- Toss each biscuit piece in the cinnamon-sugar mixture until completely coated. Place coated pieces into the greased Bundt pan. Sprinkle any leftover cinnamon sugar over the top.
- In a medium bowl, whisk together melted butter and brown sugar until smooth and slightly thick.
- Pour the butter-brown sugar mixture evenly over the biscuit pieces in the pan.
- Bake for 40-45 minutes, checking at 35 minutes. The monkey bread is done when the top is golden brown, edges are bubbling, and biscuits are cooked through.
- Remove from oven and let rest in the pan for 5-10 minutes. Place a large serving platter over the Bundt pan, then carefully flip both together. Gently lift the pan away.
- Drizzle prepared caramel sauce generously over the warm monkey bread. Sprinkle flaky sea salt over the top. Serve warm and pull apart with hands.
Notes
Make Ahead: Prep the coated biscuits in the pan, cover with plastic wrap, and refrigerate overnight. In the morning, let sit at room temperature for 15 minutes, add brown sugar mixture, and bake (may need 5 extra minutes).
Pan Alternatives: A tube pan works perfectly. A 9x13-inch baking dish also works but baking time may be 5 minutes shorter.
Mix-ins: Add chopped pecans or walnuts between layers, or chocolate chips for extra flavor.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in microwave for 15-20 seconds.
Serving Suggestion: Serve with vanilla ice cream, hot coffee, scrambled eggs, or fresh fruit for a complete brunch.