Homemade Caramel Drizzled Monkey Bread

Drizzled in caramel isn't the right word for this pull apart monkey bread...more like drenched. 

This is by far the best monkey bread I've ever had. And I can bet that you'll be saying the same thing once to make these and take one bite into these ooey gooey caramel drenched cinnamon sugar babies. 

***All rights reserved to the amazing: Sally's Baking Addiction***

(my favorite baking blog by far! Check out her blog, she's amazing!)

Keep reading for the complete recipe! ^_^

INGREDIENTS

FOR THE DOUGH 

2 and 1/4 teaspoons (1 pack) active dry yeast
1/4 cup warm water (110F-115F)
1 and 1/4 cups warm 2% milk (110F-115F, 2% or higher milk fat, no lower)
1/3 cup unsalted butter, melted
1/4 cup sugar
2 large eggs
1 teaspoon salt
5 cups all-purpose flour

Easy Caramel Sauce

1/2 cup (1 stick) unsalted butter
1 cup dark brown sugar, packed
3 Tablespoons heavy cream

FOR THE CINNAMON-SUGAR TOPPING

1/2 c. (1 stick) unsalted butter, melted
1 c. sugar
1 - 1.5 tbs ground cinnamon
3/4 c. chopped pecans (optional)

DIRECTIONS

For the dough

1. In a large mixing bowl, dissolve yeast in warm water. Stir it around a bit and let it sit for about 2 minutes.
2. Add the milk, melted butter, sugar, eggs, salt, and 3 cups of flour, Beat on medium speed for 3 minutes. By hand, stir in enough remaining flour to form a firm dough. About 5 cups total.
3. Turn the dough onto a floured surface. Knead until smooth and elastic, about 6-7 minutes. Do not over-knead, which will lend tough and chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. 
4. Form dough into a smooth ball and place into a greased bowl, turning once to grease the top. Cover and refrigerate for 8 hours or overnight.

To make the caramel sauce

1. Melt the butter in a small saucepan. 
2. Add brown sugar and heavy cream. 
3. Stir constantly over medium heat until sugar is dissolved.
   Allow to bubble for 3-4 full minutes, no more. Set aside.

To make the cinnamon-sugar topping

1. Combine cinnamon and sugar. 
2. In a separate small bowl, melt the butter. Set aside. 
3. Spray a 10-12 cup bundt pan with cooking spray. Set aside. 
4. Punch the cold dough down very gently to allow the air bubbles to release. Pull apart pieces and roll into balls, about 1.25 inches in diameter. You will need 40-45 balls total, so be modest with their size. 
5. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them well. You may need more cinnamon-sugar depending how heavy you coat each ball.
6. Arrange 20 dough balls into the bundt pan. Sprinkle with 1/2 of the pecans (optional). 
7. Top with remaining dough balls and pecans (optional).
8. Cover the pan and allow dough balls to rise again for about 45 minutes at room temperature. If you used Red Star Platinum yeast, move ahead to the next step and bake right away.
9. Preheat oven to 350F. When you are ready to bake, warm the caramel sauce up for about 30 seconds in the microwave. 
10. Stir caramel and top the dough balls with 1/2 of the caramel sauce. Reserve the rest to pour on top after it is baked.
11. Bake for 30-35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly. 
12. Cool for 5-10 minutes and invert onto a large serving plate. 
13. Warm up the caramel sauce again and drizzle over the bread.