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Caramel Monkey Bread


1 (1 lb.)            Frozen bread dough (thawed)

3/4 cup            Sugar

1 Tbsp.            Cinnamon

4 Tbsp.            Butter, melted

1/2 cup            Robert Rothschild Farm Caramel Sauce

1/3 cup            Pecans, chopped


Preheat oven to 350 degrees F. Pour Caramel Sauce and pecans into the bottom of a round 9-inch cake pan. Mix together sugar and cinnamon. Roll 14 - 16 equal size dough balls from loaf. Coat each dough ball in melted butter and then roll in sugar and cinnamon mixture. Place coated dough balls on top of caramel in the cake pan. Cover with plastic wrap. Allow bread to rise 30 - 45 minutes. Bake bread for 25 minutes at 350 degrees F. Allow to cool 5 minutes. Invert pan onto a plate. Scrape remaining caramel in the pan and spread on top of the Caramel Monkey Bread.

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