I can still remember making monkey bread for the first time like it was yesterday. I was maybe 7 or 8 years old, and was camping for the weekend with my Girl Scout troop. I had never made or tried monkey bread before, and I still remember that the name of the dessert made everyone laugh.
I wasn’t sure what to expect of a cake made up of little dough balls all squished together in a bundt pan, but one taste thirty minutes later and I was sold. It was the best treat ever, and it totally made up for the fact that my mom had embarrassed me in front of my entire troop by starting a conga line during our dance party the night before (thanks, mom).
Whether or not you’ve tried monkey bread before, test out this recipe with a couple added ingredients, to elevate a childhood classic. With chocolate chips and homemade caramel sauce, you’ll soon have a yummy gooey treat you won’t wanna put down and maybe some nostalgia to go with it.
Chocolate Chip Caramel Monkey Bread
- Prep Time:20-30 minutes
- Cook Time:30 minutes
- Total Time:About an hour
- Servings:About 12 (depending how much you eat!)
- 2 cans Pillsbury Grand Flake biscuits
- 1 cup brown sugar
- 3/4 cup white sugar
- 3/4 cup unsalted butter
- 4 tablespoon cinnamon
- 3 tablespoon heavy cream
- 1/4 cup chocolate chips
Before anything else, preheat your oven to 350°F. Next, mix 1/2 cup brown sugar and 3/4 cup white sugar in a small bowl.
Melt 1/2 cup of butter either in the microwave or on the stove. Pour your melted butter into a small bowl.
Open up your biscuit dough containers and cut each biscuit into four pieces. Roll these pieces into balls.
Dip each dough ball in butter and then roll in the cinnamon sugar mix.
Place each one in a bundt pan* and layer them until the pan is about half full.
*If you don’t have a bundt pan, use a square or rectangle baking pan and layer the best you can. Stop after one layer before proceeding to the next step.
Sprinkle most of your 1/4 cup of chocolate chips over your dough balls, saving some for the end.
Over low heat, melt 1/4 cup of butter in a small saucepan. Once melted, add 1/2 cup of brown sugar and 3 tablespoons of heavy cream. Stir until dissolved. Allow it to bubble for about a minute and then allow it to cool for about 40 seconds.
Pour about 1/3 of your caramel sauce on top of your layered dough balls. Leave the other 2/3 in the pan and set aside.
As quickly as possible, finish layering dough balls in whatever pan you are using. Place the saucepan containing your caramel sauce back on the stovetop on very low heat until it begins to bubble again. Once bubbling, allow it to cool for about 40 seconds and then pour over the top of the dough balls.
Sprinkle the remaining chocolate chips on top.
Pop your pan into the oven for about 30 minutes (5-10 minutes longer if you’re using a square/rectangle pan) and allow your monkey bread to bake until it’s golden brown on top.