I baked this bread a little while ago. It’s topped with caramel sauce so brace yourself for some butter, brown sugar and whipping cream (at least 35%). Please make sure you turn the bread over before it cools otherwise the sauce will stick onto the baking pan. Also make sure you do not burn yourself in the process. I wish you a pleasant weekend!

Homemade Cinnamon and Caramel Monkey Bread

Difficulty: easy
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Ingredients

Basic Buchty Dough
90g (¾ cup) butter, melted in a bowl
200g (1 cup) granulated white sugar
4-6 teaspoons cinnamon (adjust to suit you)

Caramel Sauce

113g (½ cup) butter
110g (½ cup packed) brown sugar
¼ cup whipping cream (35% or higher)

Instructions

Generously grease a 10-12 cup bundt pan with butter or coat with cooking spray.
Make the Basic Buchty Dough, shape into a ball and place in a lightly oiled bowl. Set aside to rise for 1½ hours.
Divide the risen dough into pieces: Carefully turn the risen dough onto the counter top (do not deflate) and press it lightly into an 11-12 inch (28-30cm) square (do not deflate completely) and cut the dough lengthwise and crosswise into 8 columns and 8 rows which make 64 pieces (they don’t have to be equal).
Coat the dough with butter and cinnamon: mix the white sugar with the cinnamon and place in a bowl, next to the melted butter. Dip each piece of dough into the melted butter then generously roll onto the cinnamon sugar. Arrange the coated balls of dough into the bundt pan. Cover with cling film and set aside about 25-30 minutes.
Make the caramel sauce: in a small saucepan combine the butter, sugar and cream and bring to the boil stirring until sugar is dissolved. Simmer for three minutes, then set aside.
Pour the caramel and bake: pour the caramel sauce evenly over the risen dough pieces and bake 30-35 minutes or until the top is golden brown and it begins to bubble at the edges, and is cooked through. Remove from the oven and set aside 5 minutes, then turn onto a plate. Do not leave too long or the caramel will cool down and stick onto the pan.
For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Point to Note

Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 350ºF (180ºC) for 35 minutes.

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