Gooey Caramel Monkey Bread Recipes

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.

Steps:

• Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
• Mix granulated sugar and cinnamon in 1-gallon food-storage plastic bag. Separate dough into 16 biscuits; cut each in quarters.
• Shake biscuit pieces in bag to coat; place in pan. Sprinkle any extra sugar mixture over biscuits.
• In 1-quart saucepan, heat butter and brown sugar to boiling over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuit pieces.
• Bake 35 to 40 minutes or until biscuits are deep golden brown and cooked through in center. Cool 5 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Steps:

• Thaw frozen roll dough in a Ziploc bag for about 2 hours, just until thawed. Don't let them rise.
• Cut each roll into 6 pieces using kitchen shears.
• Grease a bundt pan with nonstick cooking spray.
• Sprinkle pecans in the bottom of the bundt pan.
• Arrange 8 of the cut rolls over pecans.
• Sprinkle 1/2 package of dry pudding over rolls.
• Mix brown sugar and melted butter together and drizzle half over rolls.
• Then repeat with the other 8 rolls cut up, pudding, and sugar/butter mixture.
• Cover with plastic wrap that has been sprayed with nonstick cooking spray and let rise overnight or for at least 8 hours.
• Bake at 350 degrees F for 30-35 minutes.
• Cool no longer than 5 minutes and invert bundt cake on a baking dish to serve.