butter caramel monkey bread

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monkeybread

This was my first attempt at monkey bread and it turned out really yummy. I decided to make one of these for our friend Dave, and he said it’s the best monkey bread he’s ever had. I made mine with homemade caramel sauce, but you could use pre-made caramel sauce if you’re in a hurry. This makes a great addition to a breakfast or brunch gathering, or as a dessert.

2 loaves Rhode’s white bread dough, thawed but still cold

1 and 1/2 cups homemade butter caramel (cinnamon caramel variation)

1/2 cup chopped pecans

Spray a tube pan or bundt pan with nonstick cooking spray. Cut each thawed, cold bread dough loaf into quarters. Cut each of those quarters into quarters. Sprinkle the chopped pecans into the pan. Dip each piece of the dough into the caramel and place them as evenly ad possible into the pan. If you have any extra caramel, drizzle that over the pieces in the pan. Cover with plastic wrap and allow to rise in a warm spot for 1 to 2 hours, or until doubled in size. Remove plastic wrap and bake at 350 degrees F for 35 to 45 minutes or until golden brown. Remove from oven. Cool one minute. Invert onto a serving platter.

Enjoy!

~Melissa

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  3 comments for “butter caramel monkey bread

  1. August 12, 2013 at 11:42 am

    Oh my! This looks amazing!

    • Melissa
      August 12, 2013 at 6:53 pm

      Thanks, Lovely! Enjoy 😉

  2. Elizabeth
    September 16, 2014 at 12:30 pm

    Hi Melissa
    I am just wondering if I can make the dough from scratch. Is it just an ordinary bread recipe? I would really like to try it. I love baking for my family. Thanks

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