I love sweets. If I had a choice between a sweet or salty snack, the sweet snack would win every time. I love this recipe for Salted Caramel Monkey Bread. It's sweet and gooey with a salted caramel crust. This recipe is super simple and is perfect to make for a quick weeknight dessert.
Salted Caramel Monkey Bread
2 Tablespoons Saigon Cinnamon
1/2 Teaspoon allspice and 1/2 Teaspoon nutmeg
3 Tablespoons Salted Caramel Sugar
¼ cup granulated sugar
½ cup (1 stick) butter
1 cup packed light brown sugar
2 cans (12 oz) refrigerated biscuits, flattened
1 8 oz. package cream cheese, cut into 16 pieces
Preheat oven to 350°F.
Spray a large bundt pan with cooking spray, set aside.
Mix granulated sugar, Saigon cinnamon, allspice and nutmeg in a bowl and set aside.
Melt butter and brown sugar in a small saucepan over low heat, stirring occasionally, set aside.
Cover each side of biscuits with cinnamon sugar mixture. Save remaining mixture. Place a piece of cream cheese on each biscuit. Wrap and seal dough around cream cheese.
Sprinkle Salted Caramel Sugar around bottom of bundt pan followed by ½ the rolled biscuits. Sprinkle with a little of the leftover cinnamon sugar mixture and pour half of the melted butter mixture over top. Repeat a second layer with remaining biscuits, sugar, and butter.
BAKE for 35 mins. Remove from oven and cool 5 mins. Place a plate on top, invert and remove pan.