Caramel Cashew Monkey Bread Recipes

MONKEY BREAD WITH CARAMEL

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
• In 1-gallon food-storage plastic bag, mix granulated sugar and cinnamon. Separate dough into biscuits. Cut each biscuit into quarters. Shake in bag to coat; place in pan. In small bowl, mix melted butter and brown sugar; pour over biscuit pieces.
• Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Turn upside down onto heatproof plate; remove pan. Serve warm.

CARAMEL-PECAN MONKEY BREAD

Steps:

• Dissolve yeast in warm water. Melt 5 tablespoons butter. Add milk, eggs and melted butter; stir in 1/4 cup sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Refrigerate, covered, overnight., Punch dough down; shape into 40 balls (about 1-1/4 in. diameter). Melt remaining butter. In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture., For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate., For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread.

CARAMEL MONKEY BREAD

Steps:

• PREPARE hot roll mix according to package directions using the hot water, softened butter and egg. Proceed through step 3. Allow dough to rest 5 minutes. Coat 12-cup fluted cake pan with no-stick cooking spray. Sprinkle nuts in bottom of prepared pan.
• MIX sugar and cinnamon in shallow dish. Cut dough with sharp knife to make about 48, 1-inch balls. Roll in melted butter, then cinnamon-sugar mixture. Layer in pan on top of nuts. Combine caramel topping and syrup. Pour evenly over top of dough.
• COVER loosely with plastic wrap and towel. Let rise in warm place 30 minutes or until doubled in size. Remove cover.
• HEAT oven to 350 degrees F. Bake 25 to 30 minutes or until golden brown. Immediately invert onto serving plate. Let rest 5 minutes. Remove pan. Serve warm.

CARAMEL MONKEY BREAD

Steps:

• Make the brioche: Coat a large bowl with cooking spray and set aside. Combine the flour, yeast, sugar and salt in a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and eggs and mix until combined, then increase the speed to medium high and mix until the dough begins to pull away from the sides, about 5 minutes.
• Reduce the speed to medium; start adding the butter, a few pieces at a time, beating until incorporated before adding more, about 5 minutes. Increase the mixer speed to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Transfer the dough to the prepared bowl, cover with plastic wrap and refrigerate 8 hours or overnight.
• Make the caramel: Combine the sugar and 1/4 cup water in a saucepan. Heat over medium-high heat until the sugar dissolves and the mixture starts to boil, 4 to 5 minutes. Continue cooking, swirling the pan but not stirring, until dark amber, 10 to 12 minutes. Remove from the heat and stir in the butter, heavy cream, vanilla and salt. Let cool to room temperature.
• Assemble the monkey bread: Coat a 15-cup bundt pan with cooking spray. Stir together the sugar and cinnamon in a medium bowl. Put the butter in a medium microwave-safe bowl and melt in the microwave. Turn out the dough onto a lightly floured surface. Slice the dough into 4 equal pieces and roll each into a 9- to 10-inch-long log. Slice each log into roughly 10 equal pieces and roll each piece into a ball, dusting the surface with more flour as needed. Pour about half of the caramel into the bundt pan.
• Working in batches, coat 20 dough balls in the butter, letting the excess drip off, then roll in the cinnamon sugar and arrange in a single layer in the pan. Drizzle the remaining caramel on top. Repeat with the remaining 20 dough balls, melted butter and cinnamon sugar, then arrange in the bundt pan. Set aside until the dough is slightly puffed, about 20 minutes.
• Meanwhile, preheat the oven to 350˚ F. Place the bundt pan on a rimmed baking sheet and bake until the monkey bread is dark golden brown on top, about 1 hour 10 minutes. Let cool for 30 minutes in the pan, then turn out onto a platter.

CARAMEL CASHEW MONKEY BREAD

Steps:

• Spray a bundt pan and set aside. Place dinner rolls out to thaw. (I like to lay them out in a single layer on piece of plastic wrap on the counter to thaw faster) In a plastic bag add sugar and cinnamon, mix together.
• When rolls are half thawed, cut each roll into 4 and place in bag with sugar mixture. When you get half the rolls cut, shake the bag to coat dough pieces, place a layer into the prepared pan, sprinkle with cashews, another layer of dough, more cashews. Finish cutting and coating dinner rolls, layering with cashews. Set aside.
• In a sauce pan, add butter, brown sugar, honey and salt. Bring to a boil, stirring constantly to bring butter and sugar together. Boil 1 minute. Remove from heat and set aside to cool slightly, stir occasionally. When you can stick your finger in the caramel comfortably, it's ready, pour over dough.
• Preheat oven to 350. Place pan on stove to stay warm and allow to rise until nearly double in size. Bake 30 minutes. Allow to cool in pan 10 minutes, then turn over onto a plate.