Caramel Popcorn Monkey Bread Recipe

>> Wednesday, December 20, 2017



We’re well into the thick of Christmas preparation around here and just like every other year I’m debating on what type of baking I want to do. I was inspired to do something a little bit different this year but still playing with a classic – Monkey bread – a delicious cross between pull apart bread and cinnamon buns. One of my husband’s favorites. To change I up a bit, I decided to mix in a bit of caramel corn to give it a bit of crunch and texture. Who doesn’t love the combination of caramel, cinnamon and sugar!

So here’s my recipe where everything for the monkey bread was made from scratch except the caramel corn which I used G.H. Cretors delicious old fashioned styled caramel popcorn. I find that adding the caramel corn gives it that little something extra. The corn really soaks up the caramel and provides little flavor bombs when you’re eating the monkey bread. Let me know what you think!


Caramel Popcorn Monkey Bread

Ingredients:
1 1/8 tsp yeast
1/4 cup warm water
2 cups flour
1 tsp salt
1/2 cup + 2 tbsp water
1 cup white sugar
1 tbsp cinnamon
2 cups caramel popcorn
1/2 cup butter
1 cup packed brown sugar


Preparation:

In a small bowl, dissolve the yeast in the 1/4 cup of warm water. Allow to sit for 10 minutes.

Measure out the flour and salt in the mixing bowl, add in the yeast mixture and the remaining water.

Knead the dough until it all comes together and is no longer sticky.

Set aside and allow to rise until the dough doubles in size.

When the dough is ready, preheat the oven to 350 degrees fareinheit.

Grease a 9” rounded pie pan or you can use a bundt cake pan.

In a small bowl mix together the white sugar and cinnamon.

Roll out the dough in to 1 inch pieces and place into the cinnamon sugar mixture until the ball is covered.


Place the ball in the grease pan. Intermix a bit of caramel popcorn after each piece of dough.

Repeat with remaining dough and set aside.

Heat up the butter and brown sugar in a small sauce pan over low heat until melted.

Pour over the entire pan and place the pan in the oven for 35 minutes.


When you remove the pan from the oven you can flip the entire pan upside down on a plate. Top with additional caramel popcorn and serve (or you can just spatula the whole thing out and top with additional popcorn like what I did!).

Or conversely you can serve individual portions and top with ice cream for a little something extra!

Enjoy!

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