My Grandma Barbra and I made “Caramel Monkey Bread” from the previous months’ issue of “Food Network Magazine”. It was pretty good – a little dry. I added some extra caramel syrup on top after slicing and serving. Next time I also believe I’ll add cream cheese to the middle of each biscuit piece. Here’s the final recipe we ended up with…
Caramel Monkey Bread
4 (7 1/2 oz. each) tubes biscuit dough
1 cup caramel sauce
1/2 cup white granulated sugar
1 tablespoon ground cinnamon
Start by preheating the oven to 350 degrees F. and butter and flour a tube pan generously.
Open the biscuit dough and cut each biscuit into four pieces.
In a medium sized bowl, combine the white granulated sugar and ground cinnamon.
Roll half the biscuit pieces into the cinnamon and sugar mixture – placing them evenly in the prepared pan.
Pour over 1/2 cup of the caramel sauce evenly over the biscuit pieces.
Roll the other half of the biscuit pieces in the cinnamon and sugar mixture – and place these on top of the other biscuit pieces covered in caramel sauce.
Pour the remaining 1/2 cup of caramel sauce over all and bake in preheated oven for 37 minutes exactly.
Remove from oven and allow to cool about 5 minutes before inverting onto a platter. Serve warm.