Decadent Salted Caramel Pull-Apart Bread
Indulge in the rich and gooey goodness of this Decadent Salted Caramel Pull-Apart Bread, perfect for any gathering or special occasion. This delightful dessert features fluffy biscuit dough coated in cinnamon sugar, drenched in a luscious salted caramel sauce that is both sweet and savory. Baked to golden perfection in a Bundt pan, it easily pulls apart for a fun and shareable experience. Ideal for brunch, holidays, or a cozy family dessert night, this recipe is guaranteed to impress your guests and leave them wanting more. Make it ahead and reheat the sauce for a fresh-baked taste every time!
8
Servings
375
Calories
7
Ingredients
Ingredients
Canned biscuit dough
2 (16 ounce) (Use Grands original or buttermilk, separated into individual biscuits.)
Granulated sugar
1/2 cup (Use for coating the biscuit pieces.)
Ground cinnamon
1 1/2 tablespoons (Mix with the granulated sugar for coating.)
Light brown sugar
2 cups (Packed, for making the caramel sauce.)
Unsalted butter
1 cup (Plus more for greasing the pan.)
Heavy cream
1/2 cup (For the caramel sauce.)
Coarse sea salt
1 teaspoon (For the caramel sauce and optional topping.)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Generously grease a 10-cup Bundt pan with 1 to 2 tablespoons of butter, ensuring to coat all crevices.
3
Open the biscuit dough and separate it into individual biscuits. Tear each biscuit into 3 pieces and roll them into balls using your hands.
4
In a resealable plastic bag, combine granulated sugar and ground cinnamon. Drop a few dough balls at a time into the bag, seal it, and shake until coated. Transfer the coated dough balls into the prepared Bundt pan, continuing with the remaining dough.
5
In a medium saucepan over medium heat, melt the butter. Whisk in the brown sugar, heavy cream, and coarse sea salt. Bring the mixture to a simmer, then reduce the heat to medium-low. Continue whisking for 3-4 minutes, or until well combined and the sugar has dissolved. (You can prepare this salted caramel sauce ahead of time and refrigerate it for 2-3 days. Just reheat it in the microwave before using.)
6
Remove the saucepan from heat and carefully pour 2 cups of the warm caramel sauce over the dough balls in the Bundt pan, reserving the remaining sauce for serving.
7
Bake the monkey bread in the preheated oven for about 30 minutes, or until it is puffed up and golden brown.
8
Let the Bundt pan cool for 5-10 minutes, then invert it onto a serving plate to release the bread.
9
Drizzle the remaining salted caramel sauce over the top, and sprinkle with additional sea salt, if desired, right before serving.
Nutrition Information
26g
Fat
37.5g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Salted Caramel Pull-Apart Bread?
It is a rich and gooey dessert bread made from fluffy biscuit dough balls coated in cinnamon sugar and drenched in a savory-sweet salted caramel sauce.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
What type of biscuit dough should I use?
The recipe recommends using 2 (16 ounce) cans of Grands original or buttermilk biscuit dough.
What kind of pan is required for this bread?
A 10-cup Bundt pan is needed for this recipe.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How do I prepare the biscuit dough?
Separate the biscuits, tear each one into 3 pieces, and roll them into individual balls using your hands.
How do I coat the dough balls in cinnamon sugar?
Combine granulated sugar and ground cinnamon in a resealable plastic bag, then shake the dough balls inside until fully coated.
What are the ingredients for the salted caramel sauce?
The sauce is made from unsalted butter, light brown sugar, heavy cream, and coarse sea salt.
How long do I cook the caramel sauce?
Bring the mixture to a simmer and continue whisking for 3 to 4 minutes until well combined and the sugar has dissolved.
Can I make the salted caramel sauce in advance?
Yes, you can prepare the sauce ahead of time and refrigerate it for 2 to 3 days, then reheat it in the microwave before using.
How much caramel sauce should be poured over the dough before baking?
Pour 2 cups of the warm caramel sauce over the dough balls in the pan and reserve the rest for serving.
How long should the bread bake in the oven?
Bake for approximately 30 minutes, or until the bread is puffed up and golden brown.
How long should I let the bread cool before inverting it?
Allow the Bundt pan to cool for 5 to 10 minutes before inverting it onto a serving plate.
What should I do with the remaining caramel sauce?
Drizzle the remaining salted caramel sauce over the top of the bread right before serving.
Can I add more salt to the finished bread?
Yes, you can sprinkle additional coarse sea salt over the top right before serving if desired.
What is the calorie count for one serving?
Each serving contains approximately 375 calories.
How much fat is in a serving of this bread?
There are 26 grams of fat per serving.
What is the carbohydrate content per serving?
Each serving has 37.5 grams of carbohydrates.
How much protein is in this recipe?
There is 1.5 grams of protein per serving.
How do I ensure the bread doesn't stick to the pan?
Generously grease the Bundt pan with 1 to 2 tablespoons of butter, making sure to coat every crevice.
Is this recipe suitable for brunch?
Yes, it is ideal for brunch, holidays, or a cozy family dessert night.
How many total ingredients are needed for this recipe?
There are 7 main ingredients: biscuit dough, granulated sugar, cinnamon, brown sugar, butter, heavy cream, and sea salt.
What kind of sugar is used for the caramel sauce?
The recipe specifies 2 cups of packed light brown sugar for the sauce.
Can I use salted butter for greasing the pan?
Yes, you can use butter for greasing the pan to ensure easy release.
What is the texture of the finished bread?
The bread is fluffy and golden brown on the outside with a gooey, luscious caramel texture.
How much cinnamon is used in the coating?
The recipe calls for 1.5 tablespoons of ground cinnamon.
How much granulated sugar is used for the coating?
You will need 1/2 cup of granulated sugar mixed with the cinnamon.
Is this a shareable dessert?
Yes, the pull-apart nature of the bread makes it a fun and shareable experience for gatherings.
What type of salt should I use?
Coarse sea salt is recommended for both the sauce and the optional topping.
What is the category of this recipe?
This recipe is categorized under Breads.