Salted Caramel Monkey Bread
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 882
- Total Fat
- 44
- Saturated Fat
- 18
- Carbohydrates
- 118
- Dietary Fiber
- 4
- Sugar
- 68
- Protein
- 10
- Cholesterol
- 53
- Sodium
- 1234
- Total: 1 hr 10 min (includes cooling time)
- Active: 25 min
Ingredients
Nonstick cooking spray, for greasing
4 ounces granulated sugar
1 teaspoon ground cinnamon
2 pounds refrigerated biscuits, such as Grands Flaky Layers, each piece cut into quarters
4 ounces chopped dates
4 ounces dark raisins
4 ounces black walnuts, roughly chopped
8 ounces brown sugar
6 ounces unsalted butter
2 tablespoons heavy cream
1/2 teaspoon kosher salt
Salted caramel, homemade or store-bought, for serving
Whipped cream, homemade or store-bought, for serving
Directions
Special equipment:
a 10- to 12-cup Bundt pan- For the monkey bread: Heat the oven to 350 degrees F. Lightly grease a 10- to 12-cup Bundt pan with cooking spray.
- Mix the granulated sugar and cinnamon in a large bowl. Add the biscuit pieces and toss to combine.
- Place the pieces in the pan, sprinkling in the dates, raisins and walnuts. Set aside.
- 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.
- 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.
- Slice while warm, drizzled with the salted caramel sauce and dollops of whipped cream.