This Gooey Caramel Monkey Bread is amazing! Simple biscuit dough rolled in cinnamon & sugar, with a fabulous caramel sauce poured on top before baking. You’re going to fall in love!
Growing up my grandma and mom always made cinnamon and sugar biscuits using canned biscuit dough. They dipped each biscuit in melted butter, then in a cinnamon & sugar mixture and stacked them vertically in a bread or bundt pan, depending on how many cans they used.
I helped make them many, many times, and over the years my boys have helped me make them.
This Gooey Caramel Monkey Bread is a version of that childhood favorite just taken up a notch or two (or three). Bite-sized, cinnamony, sugary biscuit pieces smothered in gooey caramel sauce.
Gooey, carmely and ridiculously good is the name of the game here my friends. I made a batch of my simple caramel sauce recipe (slightly altered) and poured it over the biscuits before baking. The end result was pretty phenomenal.
Your house will smell amazing while these are baking and will totally put you in the fall baking mood, if you’re not there already.
This monkey bread is great for breakfasts, brunches, dinners, holidays, or any time you’re in the mood for caramel deliciousness. It’s kind of like heaven on earth if you ask me.
CAN I MAKE MAKE THIS WITHOUT THE NUTS?
Yes! Of course you can, or you can switch it up and use another kind of nut if you’re not a fan of almonds. Not using nuts will not change the outcome of this recipe at all.
CAN I USE HOMEMADE DOUGH?
Absolutely! If you have a simple, favorite dough recipe go ahead and use that. Just roll it into balls or cut pieces and follow the recipe.
- 2 cans Pillsbury biscuits (16.3 oz, 8 biscuits per can)
- 1/3 cup sliced almonds (optional)
- 1/2 cup sugar
- 1 1/2 teaspoons cinnamon
- 6 tablespoons butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- Pinch of salt
Preheat oven to 350 degrees. Spray a 10-cup bundt pan with non-stick cooking spray. Sprinkle almonds (if usinon bottom of the pan, set aside.
Open cans of biscuits and cut into quarters. Set aside.
Combine sugar and cinnamon in a medium size bowl and mix well.
Toss several biscuit pieces at a time into the bowl and toss in cinnamon/sugar mixture, and place in the bundt pan. Continue with the remaining biscuit pieces until all are coated and placed in the pan. Sprinkle any remaining cinnamon & sugar over the biscuit pieces in the pan. i
In a small saucepan, melt butter over medium heat. Add brown sugar and whisk for 1 minute. Stir in cream, vanilla and pinch of salt mixing until well combined. Remove from heat and pour sauce over dough pieces and spread evenly. Bake uncovered for 35-40 minutes or until dough pieces are completely baked. Cool 5-10 minutes. Turn upside down onto serving platter. Serve warm.