Maneet Chauhan’s Salted Caramel Monkey Bread, as seen on Guy's Ranch Kitchen Season 5.
Recipe courtesy of Maneet Chauhan

Salted Caramel Monkey Bread

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  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 25 min
  • Yield: 6 to 8 servings
I first tried Monkey Bread when I moved to Nashville. I loved the pull-apart aspect and the flakiness of the bread, and the sweet sticky indulgence of it. This version has dates, walnuts and pecans, which add an amazing textural layer to the ooey-gooey goodness.



Special equipment:
a 10- to 12-cup Bundt pan
  1. For the monkey bread: Heat the oven to 350 degrees F. Lightly grease a 10- to 12-cup Bundt pan with cooking spray.
  2. Mix the granulated sugar and cinnamon in a large bowl. Add the biscuit pieces and toss to combine.
  3. Place the pieces in the pan, sprinkling in the dates, raisins and walnuts. Set aside.
  4. Add the brown sugar and butter to a large saute pan over medium heat. Cook until the butter has melted and started to bubble, then add the heavy cream and salt and whisk until thoroughly combined.
  5. Remove from the heat and pour over the dough pieces in the Bundt pan. Put the pan into the oven and bake until golden brown and no longer doughy in the center, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn upside down on a large platter to remove the pan.
  6. Slice while warm, drizzled with the salted caramel sauce and dollops of whipped cream.