Monkey bread with caramel sauce

It's time for a new recipe. And right now in the fall, I also feel like baking cakes again. How fitting is today's Gugelhupf's Day ! Somehow crazy, what is there, right? Gugelhupf (or Guglhupf) comes to me too rarely on the table. And I do not really know why. As a child, I loved every cup cake, but somehow lost sight of it. So it's high time for a delicious Gugelhupf recipe! And here we come to another premiere: My first Monkey Bread !

Sticky Monkey Bread with caramel sauce

Monkey Bread is a kind of Pull-Apart-Bread or plucked bread . It prepares a smooth yeast dough, which is formed into many small balls. And then layered together in a Gugelhupfform. Before that, the dough balls are still rolled in melted butter and a cinnamon-sugar mixture. This results in a delicious crust, similar to my crispy cinnamon bills. My Monkey Bread will also be complemented by a delicious caramel sauce! It is both baked together, and later dripped fresh over the cake. Simply delicious!

By the way, of course, I'm not alone on the day of Gugelhupfs. Sage and write 44 recipes around the Gugelhupf have come together! I link them here, you must click through times. Many thanks for that! Tina von Lecker & Co!

Sticky Monkey Bread with caramel sauce

Servings: 10-12

Delicious pluck bread with crunchy cinnamon-sugar crust and delicious caramel sauce

ingredients 3>
  • 550 g flour (type 550)
  • 1 sachet dry yeast
  • 1 teaspoon sugar
  • 75 g soft butter, excl.That takes at least 5-7 minutes. The dough should be elastic and spring back to pressure. Cover the dough bowl with a damp kitchen towel and leave in a warm place for 1 hour.

2 For the cinnamon sugar crust, mix the brown sugar with the cinnamon and place in a bowl. Put the melted butter in a separate bowl.

Grease a gugelhupf mold with soft butter. Make about 50-60 hazelnut to walnut sized balls from the risen dough. Turn in the butter, then roll in the sugar-cinnamon mixture and gradually layer into the Gugelhupfform.


Put the ingredients for the caramel sauce in a small saucepan and bring to a boil, stirring constantly. It can take a few minutes to simmer over medium heat until the sugar has largely dissolved. The caramel sauce should not be too hot, so that the caramel does not get stuck! Pour half of the caramel sauce over the dough balls. Cover the Monkey Bread in the mold again for about 30-45 minutes.

Preheat the oven to 180 ° C top and bottom heat. Bake the Monkey Bread in the Gugelhupfform for about 40 minutes until golden brown. Allow to cool for 5 minutes in the mold, then tap hard on the work surface to dissolve the caramel. Allow to cool completely in the mold. Then release from the mold and tumble onto a plate. Heat the rest of the caramel sauce until it becomes liquid again and pour over the cake.