Equipment
* optional
Ingredients
Biscuit Dough
- 400 g all-purpose flour
- 15 g baking powder
- 3 g baking soda
- 5 g kosher salt
- 115 g unsalted butter, cold and cubed
- 240 ml buttermilk, cold
Cinnamon Sugar Coating
- 100 g granulated sugar
- 10 g ground cinnamon
Caramel Sauce
- 115 g unsalted butter
- 150 g light brown sugar, packed
- 30 ml heavy cream
- 5 ml vanilla extract
Nutrition (per serving)
Method
Preheat oven to 190°C/375°F. Generously grease a 10-inch bundt pan with butter or non-stick baking spray to ensure the sticky caramel does not adhere to the pan.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly distributed.
Cut the cold, cubed butter into the flour mixture using a pastry blender or your fingers. Work quickly until the mixture resembles coarse crumbs with visible pea-sized pieces of butter remaining.
Pour the cold buttermilk into the dry ingredients. Stir gently with a fork or wooden spoon until a shaggy dough just begins to form. Do not overmix, as this will develop gluten and yield tough bread.
Turn the dough out onto a lightly floured work surface. Gently knead it three or four times just to bring it together, then pat it into a rough rectangle about 2.5cm thick. Use a bench scraper or knife to cut the dough into approximately 40 small, bite-sized pieces.
In a medium mixing bowl, whisk together the granulated sugar and ground cinnamon. Toss the dough pieces in the cinnamon sugar mixture until completely coated, then arrange them loosely in the prepared bundt pan.
In a small saucepan over medium heat, combine the butter, light brown sugar, heavy cream, and vanilla extract. Whisk continuously until the butter is completely melted, the sugar is dissolved, and the mixture is smooth and bubbling. Pour this caramel sauce evenly over the coated dough pieces in the bundt pan.
Bake in the preheated oven for 30 to 35 minutes, or until the bread is puffed, the top is deep golden brown, and the caramel sauce is bubbling around the edges of the pan.
Remove the pan from the oven and let it rest on a wire rack for exactly 5 minutes. Place a large serving plate upside down over the top of the pan and carefully but quickly invert them together to release the monkey bread. Serve warm.
Chef's Notes
- The secret to a tender, flaky biscuit dough is temperature control. Keep your butter and buttermilk refrigerated until the exact moment you need to incorporate them.
- Do not pack the dough balls tightly into the bundt pan. Arranging them loosely ensures the caramel sauce can seep down into every crevice, coating the pieces evenly.
- Timing the inversion is critical. If you invert immediately, the dangerously hot caramel will run everywhere and the bread may collapse. If you wait longer than 5 minutes, the sugar will solidify.
- For added texture, consider layering toasted chopped pecans or walnuts between the dough pieces before pouring over the caramel sauce.
Storage
Refrigerator: 5 days — Store in an airtight container to prevent the bread from drying out.
Freezer: 2 months — Freeze individual portions tightly wrapped in plastic wrap and stored in a freezer bag.
Reheating: Microwave individual portions for 15 to 20 seconds until warm and the caramel softens. Do not overheat or the biscuit dough will become tough.
