Name: Gooey Caramel Monkey Bread Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cans (16.3 oz each) refrigerated biscuit dough; 1 cup granulated sugar; 2 teaspoons ground cinnamon; 1 cup packed brown sugar; 3/4 cup unsalted butter, melted; 1/4 teaspoon salt; 1 teaspoon vanilla extract; Nonstick cooking spray

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Imagine a dessert so irresistibly decadent, each piece pulls away in a warm, sugary cloud of flavor. Gooey Caramel Monkey Bread is exactly that kind of showstopper—the ultimate pull-apart bread dripping with buttery caramel sauce and crackled with cinnamon sugar. Every bite is a sweet blend of pillowy biscuit dough and molten caramel, making it the perfect centerpiece for brunches, holiday gatherings, or anytime you want to wow a crowd.

Gooey Caramel Monkey Bread Recipe - Recipe Image

Ingredients You’ll Need

Despite its bakery-level results, making Gooey Caramel Monkey Bread is surprisingly easy thanks to a handful of familiar pantry staples. Each ingredient has a starring role, delivering either stick-to-your-fingers richness, that cozy spiced warmth, or the irresistible golden finish everyone craves.

Refrigerated biscuit dough: These shortcut biscuits bake up soft and fluffy, making perfectly pillowy monkey bread every time.
Granulated sugar: This is mixed with cinnamon to create a sweet, crisp coating on every piece.
Ground cinnamon: Adds deep warmth and that classic monkey bread aroma you can smell all through the house.
Packed brown sugar: Melts into buttery caramel sauce for layers of gooey, toffee-like richness.
Unsalted butter (melted): Binds everything together and ensures ultimate gooeyness in every bite.
Salt: Just a pinch to balance out the sweetness and bring all the flavors into focus.
Vanilla extract: Rounds out the caramel notes and adds irresistible depth to the sauce.
Nonstick cooking spray: Essential for easy release, so your gorgeous caramel monkey bread comes out of the pan in all its sticky glory.

How to Make Gooey Caramel Monkey Bread

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F. Generously grease a Bundt pan with nonstick cooking spray—be sure to get into all those crevices, because nothing is worse than leaving half your caramel bits stuck behind!

Step 2: Cut and Coat the Biscuits

Pop open those cans of refrigerated biscuit dough and cut each biscuit into quarters. This is what gives you lots of pull-apart pieces and maximizes the caramel coverage. Next, combine the granulated sugar and cinnamon in a large zip-top bag. Toss in your biscuit pieces and give them a good shake, ensuring every single bite gets a sweet and spicy coat.

Step 3: Mix the Caramel Sauce

In a medium bowl, whisk together the packed brown sugar, melted butter, salt, and vanilla extract. As you stir, you’ll see the mixture turn thick and glossy—this is your shortcut to gooey caramel heaven.

Step 4: Layer and Drizzle

Layer half of the coated biscuit pieces into the bottom of your Bundt pan, spreading them out evenly. Drizzle half of the caramel butter mixture over the top, making sure it trickles down between pieces. Then repeat with the remaining biscuit pieces and finish off with the last of your caramel sauce.

Step 5: Bake to Golden Perfection

Slide your pan into the oven and bake for 35–40 minutes, or until the top is deeply golden and a peek into the center shows cooked dough, not raw. The kitchen will smell absolutely incredible by now!

Step 6: Cool and Invert

Let your Gooey Caramel Monkey Bread rest in the pan for about 10 minutes so the caramel can thicken up a bit. Then, carefully invert it onto a serving plate and watch all that rich caramel sauce cascade over the edges. Serve warm, and get ready to pull apart the sweetest, stickiest treat ever.

How to Serve Gooey Caramel Monkey Bread

Garnishes

Take your Gooey Caramel Monkey Bread up a notch by showering it with chopped toasted pecans, a sprinkle of flaky sea salt, or even an extra drizzle of caramel sauce. These toppings add just the right crunch and an elegant finish to the already spectacular dessert.

Side Dishes

Pair your monkey bread with a big bowl of fresh berries for a pop of tartness, or offer a scoop of vanilla bean ice cream alongside for that hot-and-cold magic. If you’re serving it at brunch, a fresh pot of coffee or some chilled mimosas make pretty fabulous companions.

Creative Ways to Present

Try serving Gooey Caramel Monkey Bread in mini Bundt pans for adorable individual treats, or arrange pieces on a platter surrounded by dipping bowls of warm cream cheese glaze or chocolate sauce. For holidays, you can even tuck edible flowers or mint leaves around the base for a festive touch.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover monkey bread tightly in foil or plastic wrap and store it at room temperature for up to two days. If you want to enjoy it over a longer stretch, pop it in the fridge, where it will keep for up to five days (good luck making it last that long!).

Freezing

Freeze individual pieces or the whole Gooey Caramel Monkey Bread by wrapping them snugly in plastic wrap and then foil. It will stay fresh for up to three months. When you’re ready to indulge, just thaw at room temperature or gently reheat from frozen.

Reheating

To bring back that warm gooeyness, reheat monkey bread in the oven at 300°F for about 10 minutes, or microwave individual servings for 20–30 seconds. Make sure to cover it loosely so the caramel stays sticky and doesn’t dry out.

FAQs

Can I use homemade dough instead of canned biscuits?

Absolutely! While canned biscuit dough is a fast and easy shortcut, homemade yeasted dough will give your Gooey Caramel Monkey Bread an even richer, breadier texture. Just be sure to cut it into small pieces and proof as needed.

What’s the best way to know when it’s done baking?

Look for a deep golden top and gently press—if the center springs back and isn’t doughy, it’s ready. You can also insert a skewer into the middle, and if it comes out clean (with just a bit of caramel, not raw dough), it’s perfect.

How do I keep monkey bread from sticking to the pan?

Thoroughly greasing the Bundt pan with nonstick spray is crucial. If you have trouble, try running a thin knife or spatula around the edges before inverting to help release the sticky caramel layer.

Can I add nuts or chocolate chips?

Go for it! Chopped pecans, walnuts, or mini chocolate chips are fantastic stirred in with the biscuit pieces. They add texture and even more flavor bursts to your Gooey Caramel Monkey Bread.

Is this dessert kid-friendly?

It’s a huge hit with kids and adults alike—pulling apart the warm, gooey pieces is half the fun. Just watch out for hot caramel right out of the oven, and let it cool slightly before sharing.

Final Thoughts

Gooey Caramel Monkey Bread is one of those joyous bakes that turns any morning or celebration into a memory. It’s simple and satisfying, showered in sticky-sweet caramel, and completely irresistible. Give it a try for your next get-together—you’ll want to make it again and again!

Gooey Caramel Monkey Bread Recipe

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4.8 from 14 reviews

Author: Emma
Total Time: 55 minutes
Yield: 10–12 servings 1x
Diet: Vegetarian

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Description

Indulge in the sweet, sticky goodness of Gooey Caramel Monkey Bread. This pull-apart treat is perfect for dessert or a special breakfast. Each bite is filled with cinnamon sugar-coated biscuit pieces drenched in a rich caramel sauce.

Ingredients

Scale

For the Monkey Bread:

2 cans (16.3 oz each) refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons ground cinnamon

For the Caramel Sauce:

1 cup packed brown sugar
3/4 cup unsalted butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract

Additional:

Nonstick cooking spray

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Instructions

Preheat the Oven: Preheat the oven to 350°F and generously grease a Bundt pan with nonstick cooking spray.
Prepare the Biscuits: Cut each biscuit into quarters. In a large zip-top bag, combine granulated sugar and cinnamon. Add biscuit pieces and shake to coat evenly.
Make the Caramel Sauce: In a medium bowl, whisk together brown sugar, melted butter, salt, and vanilla until smooth.
Layer and Bake: Layer half of the coated biscuit pieces in the pan, then drizzle with half the caramel butter mixture. Repeat with remaining biscuit pieces and drizzle the rest of the caramel sauce on top. Bake for 35–40 minutes, or until golden brown and cooked through.
Serve: Let cool in the pan for 10 minutes, then carefully invert onto a serving plate. Serve warm and pull apart to enjoy.