If you’ve never had monkey bread, the sweet and sticky pull-apart treat, you’re missing out. Our friend Shauna Sever shares her quick and easy coffee caramel monkey bread recipe that uses frozen bread dough as a shortcut. Prepare to break all plans for dieting!
For the dough:
- 2 pounds white bread dough, homemade or frozen store-bought, thawed but still cold
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, melted and cooled
For the caramel:
- 1/2 cup strong brewed coffee
- 6 tablespoons unsalted butter, cut into ½-inch pieces
- 1 cup dark brown sugar
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Spray a 10-inch Bundt or tube pan with nonstick cooking spray. Cut the dough into small pieces with kitchen scissors and roll into 1-inch balls.
In a medium bowl, whisk together the sugar, cinnamon, and salt. Lightly coat the dough balls with melted butter, then toss them in the sugar to coat. Fit the dough balls into the pan. Cover the pan with a clean tea towel or plastic wrap and set aside in a warm place to rise until doubled in volume, about 1 hour.
Position a rack to the center of the oven and preheat it to 350°F. Set the pan on a rimmed baking sheet.
In a medium saucepan set over high heat, combine the coffee, butter, brown sugar, and salt. Bring the mixture to a boil, stirring often until the sugar is dissolved. Boil for two minutes. Immediately pour the caramel over the risen dough. Bake until puffed and golden, 35 to 40 minutes. Let cool on a wire rack for about 20 minutes before inverting onto a platter and serving warm.