Meet your new favorite fall treat! This Monkey Bread is light and fluffy, super flavorful, and doused in an apple cider caramel sauce. The whole thing comes together in no time thanks to a little help from some amazing pre-made dough. Perfect for brunch, fall gatherings, holiday parties, or game day!
This post is sponsored by our friends at Rhodes Bake-N-Serv! All opinions are my own.
We’re on the cusp of the holiday season! Halloween is right around the corner, and we all know Halloween is the gateway to Thanksgiving and Christmas. This Monkey Bread is going to be your best friend through all these holidays. It’s SUPER simple to make, tastes like a million bucks, and easily feeds a group!
How to Make Caramel Monkey Bread:
Using Rhodes dough in this recipe makes it such a breeze! All you need is melted butter, cinnamon sugar, caramel sauce, and a three loaves of Rhodes white bread dough (1 bag). Thaw the dough according to the package directions, then slice each loaf in half lengthwise and into chunks. Each of these chunks gets dipped in a pool of melted butter, rolled in cinnamon sugar, and added to a greased bundt pan.
Alternate adding a layer of the monkey bread dough balls with pouring in a layer of caramel sauce. MAGICAL.
Then, bake! The dough will look like it’s bursting out of the pan a bit, but that’s fine. We stuffed a lot of goodness in that bundt pan and this situation is going to be a good one.
Let the monkey bread cool in the pan about 10 minutes, then invert it onto a plate and DIG IN! The holiday season is pretty magical, but so is tearing into this still-warm-from-the-oven Monkey Bread that’s drenched in butter, cinnamon sugar and apple cider caramel. Pat yourself on the back, friend – you are going to win the brunch/snack/dessert game this holiday season.
Also, can we just appreciate the fact that this absolutely luscious pile of cinnamon-sugared, caramel drenched goodness counts as breakfast food?
Did you make this recipe? Snap a photo and leave a comment!
Caramel Apple Cider Monkey Bread
For the Monkey Bread
- 3 loaves Rhodes White Thaw, Rise, & Bake Bread Dough
- 2 TBSP cinnamon
- 2 cups granulated sugar
- 2 sticks salted butter
For the Caramel Apple Cider
- 1 cup granulated sugar
- 6 TBSP salted butter
- 1/2 cup + 1 TBSP heavy cream
- pinch of sea salt
- 2 TBSP apple cider
- Prep: Thaw 3 loaves (1 package) of the Rhodes bread dough according to package directions (using the fridge overnight method). Let sit out at room temp for 45 minutes (keeping them in the bag). Stir together the cinnamon and sugar in a bowl. Melt the butter in another bowl. Spray a bundt pan well with non stick cooking spray.
- Make the Caramel Sauce: Follow the directions in my Simple Homemade Caramel Sauce recipe here. Once the caramel has cooled for a few minutes, stir in the apple cider.
- Make the Monkey Bread: Preheat oven to 350 degrees. Take each loaf out of the bag and slice each one in half lengthwise. Cut each of the 6 halves into 8-10 bite sized pieces. Roll each piece into a ball and dip in the butter, then in the cinnamon sugar. Add half the dough balls to the pan, and pour 1/4 cup of caramel over them. Repeat with remaining dough balls and pour over another 1/4 cup of caramel.
- Bake: Bake for 37-42 minutes - the dough will puff up quite a bit and should be golden brown. You can always pull one dough piece off the top to see if the pieces underneath look done. Let cool in the pan 10 minutes, then invert onto a serving plate - not a cooling rack (the caramel will run all over your counter if you do and you'll lose that extra sauce).
- Serve + Store: Enjoy immediately! Pour any extra caramel sauce on top, or set on the side for people to pour over their own serving. Sprinkle a little sea salt over your serving, if desired - it's good!This is best fresh, the day it's made. But, you can store leftovers, tightly covered, at room temp for 1 day or in the fridge for 3 days.
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