Nothing says fall to me like a hot cup of delicious coffee and a warm breakfast like this recipe for Ooey Gooey Cinnamon Caramel Monkey Bread.
Coffee is the perfect beverage to warm up in the fall and winter months. There’s nothing like an excellent cup of hot Gevalia Kaffe with some fresh Ooey Gooey Cinnamon Caramel Monkey Bread! Seriously, the two are the perfect fall treat.
Looking for other great breakfast recipes to go with your morning coffee. Give this Cherry Cheesecake Coffee Cake Recipe a try.
Ooey Gooey Cinnamon Caramel Monkey Bread
Ingredients:
- 4 cans of refrigerated biscuits
- 1 cup brown sugar
- 2/3 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup butter
Directions:
Preheat the oven to 350 degrees.
Combine granulated sugar and cinnamon in a large baggie or Tupperware container.
Remove biscuits from cans, pull apart biscuits, and cut into fourths.
Place about ¼ of the cut biscuits into the sugar mixture, this will ensure the biscuits are evenly coated.
Using your container, place the biscuits into the sugar mixture and shake with the lid on the container. You can opt for a baggie if you’d like. Be sure the baggie is sealed before sharking.
Place them into your prepared fluted tube pan. If you have any sugar left over, you can sprinkle it on top of the biscuits.
In a small saucepan, combine butter and brown sugar. Bring to a boil over medium heat, stirring consistently, and allow to boil for about 1 to 2 minutes. Butter and sugar will melt and create a caramel sauce.
Pour caramel sauce over the biscuits.
Allow to bake for 45 minutes or until cooked completely. It should be a beautiful golden brown color.
Remove from the oven, allow to cool for 3 to 5 minutes, and flip it upside down.
This Ooey Gooey Cinnamon Caramel Monkey Bread recipe with coffee is the perfect way to start the morning. And great for the fall months.
Raise your hand if you enjoy the fall months? I know I sure do. I look forward to the cool mornings with a warm cup of coffee from Gevalia Kaffe.
This Monkey Bread pairs nicely with a hot cup of coffee! Seriously, the warm, sticky biscuit covered in caramel. A match made in heaven on a cool fall morning.
What is your favorite fall recipe to pair with a hot cup of Gevalia Kaffe?
Ooey Gooey Cinnamon Caramel Monkey Bread
Ingredients
- 4 can refrigerated biscuits
- 1 cup brown sugar
- 2/3 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup butter
Instructions
- Preheat oven to 350 degrees.
- Combine granulated sugar in cinnamon in a large baggie or Tupperware container.
- Remove biscuits from cans, pull apart biscuits, and cut into fourths.
- Place about 1/4 of cut biscuits into sugar mixture, shake to cover biscuits with sugar mixture, and place them into your prepared fluted tube pan. Repeat until all are coated with sugar. If you have any sugar left over you can sprinkle it on top of the biscuits.
- In a small saucepan combine butter and brown sugar. Bring to a boil over medium heat, stirring consistently allow to boil for about 1 to 2 minutes. All butter and sugar should be melted into a caramel sauce.
- Pour caramel sauce over the biscuits.
- Allow Caramel Monkey Bread to bake for 30 to 45 minutes or until cooked entirely and is a lovely golden brown color.
- Remove from the oven, allow to cool for 3 to 5 minutes and flip it upside down.
- Enjoy!
I participated in an ambassador activation on behalf of Influence Central for Gevalia Kaffe. All opinions are my own.