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SKU
recipe_544_5858947
Salted Caramel Monkey Bread
It doesn’t get much better than this! Fresh out of the oven, this gooey caramel monkey bread is loaded with Salted Caramel Sugar and oozing with cream cheese for sticky caramel-crusted heaven.
It doesn't get much better than this! Fresh out of the oven, this gooey caramel monkey bread is loaded with Salted Caramel Sugar and ooz.ing with cream cheese for sticky caramel-crusted heaven.
3 Tbsp. Cinnamon Sugar
1 Tbsp. Baker's Spice Blend
3 Tbsp. Salted Caramel Sugar
1 Tbsp. Baker's Spice Blend
3 Tbsp. Salted Caramel Sugar
¼ cup granulated sugar
½ cup (1 stick) butter
1 cup packed light brown sugar
2 (12 oz.) cans refrigerated biscuits, pressed flat with hand
1 (8 oz.) package cream cheese, cut into 16 pieces
½ cup (1 stick) butter
1 cup packed light brown sugar
2 (12 oz.) cans refrigerated biscuits, pressed flat with hand
1 (8 oz.) package cream cheese, cut into 16 pieces
Prep Time
20 mins.
Total Time
55 mins.
Cook Time
35 mins.
Yield
10-12 servings
PREHEAT oven to 350°F.
SPRAY a large Bundt pan with non-stick cooking spray, set aside.
MIX granulated sugar, Cinnamon Sugar, and Baker's Spice Blend in a bowl and set aside.
MELT butter and brown sugar in a small saucepan over low heat, stirring occasionally, set aside.
COVER each side of biscuits with cinnamon sugar mixture. Reserve remaning mixture. Place a piece of cream cheese on each biscuit. Wrap and seal dough around cream cheese.
SPRINKLE Salted Caramel Sugar around bottom of prepared Bundt pan followed by ½ the filled biscuits. Sprinkle with a little of the leftover cinnamon sugar mixture and pour half of the melted butter mixture over top. Repeat a second layer with remaining biscuits, sugar, and butter.
BAKE for 35 mins. Remove from oven and cool 5 mins. Place a plate on top, invert and remove pan.
SPRAY a large Bundt pan with non-stick cooking spray, set aside.
MIX granulated sugar, Cinnamon Sugar, and Baker's Spice Blend in a bowl and set aside.
MELT butter and brown sugar in a small saucepan over low heat, stirring occasionally, set aside.
COVER each side of biscuits with cinnamon sugar mixture. Reserve remaning mixture. Place a piece of cream cheese on each biscuit. Wrap and seal dough around cream cheese.
SPRINKLE Salted Caramel Sugar around bottom of prepared Bundt pan followed by ½ the filled biscuits. Sprinkle with a little of the leftover cinnamon sugar mixture and pour half of the melted butter mixture over top. Repeat a second layer with remaining biscuits, sugar, and butter.
BAKE for 35 mins. Remove from oven and cool 5 mins. Place a plate on top, invert and remove pan.
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