Gooey Caramel Monkey Bread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 1/2 cups brown sugar
- 4 large eggs
- 1 cup lukewarm water
- 1 packet instant yeast (about 2 teaspoons)
- 2 teaspoonsâ salt
- 1/4 cup honey or sugar
- 3/4 cup butterâ (melted)
- 4 1/2 cups flour (more for dusting)
- 1/2 cup butter (i prefer salted)
- 1/2 cup land o lakesâ®â heavy whipping cream
- a hit of sea salt if you like that kinda thing
- Carbohydrate 71.9690001023844 g
- Cholesterol 169.2 mg
- Fat 3.976 g
- Fiber 0.0168000002986259 g
- Protein 5.13640000017335 g
- Saturated Fat 1.2396 g
- Serving Size 1 1 Serving (138g)
- Sodium 75.5264000245128 mg
- Sugar 71.9522001020858 g
- Trans Fat 0.6668 g
- Calories 334 calories
Make the Dough: Mix all the dough ingredients together in a mixing bowl, adding flour last. The mixture will be sticky. Cover loosely with plastic wrap or a damp towel. Set aside in a warm-ish place to rise for 2 hours. Once it has risen, transfer to the fridge to chill so it's easier to handle. Roll the Dough: When the dough has chilled, roll out half of it on a floured surface to a medium thickness. Cut it into bite-sized pieces or roll into balls. Wrap the other half of the dough in plastic wrap and store in the freezer for next time. Make the Sauce: Melt the butter, heavy cream, and brown sugar in a saucepan. Bring to a boil, stirring constantly, and heat for exactly five minutes. Remove from heat. Assemble: In a bundt® pan or pie pan, layer: 1/4 cup caramel sauce, dough, 1/4 cup caramel sauce, dough, 1/4 cup caramel sauce. Reserve the remaining sauce. Bake: Bake for 25-30 minutes at 350 degrees or until the top pieces are browning a little bit. Invert onto a serving plate and top with extra sauce if you want (um, yes, I DO WANT). Enjoy!
