Buttery Caramel Bubble Bread
1 package active dry yeast (2 1/4 tsps)
1 cup warm water (110-115 degrees F)
1/2 cup sugar
1/2 cup shortening
1/2 tsp salt
4-4 1/2 cups all-purpose flour, divided
6 tablespoons butter or margarine, melted
1/2 cup sugar
1/2 tablespoon cinnamon
(I used about half of the sauce)
1/2 cup plus 2 tablespoons packed brown sugar
1/3 cup corn syrup
2 tbsps stick margarine or butter
1/3 cup whipping (heavy) cream or 1/3 cup whole milk (if you're using milk, use 1 tbsp cornstarch + 1/4 cup water)
1 teaspoon vanilla extract
Cream Cheese Frosting:
(You might want to halve the recipe)
1 cup confectioners sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 oz cream cheese
In a large mixing bowl, dissolve yeast in warm water. Add the sugar, shortening egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile mix 1/2 cup sugar and cinnamon in a small bowl. Prepare caramel and cream cheese frosting if desired.
Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2 inch balls. Dip the balls in butter, sugar-cinnamon and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350 degrees F 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Drizzle caramel and cream cheese frosting over the bread while it's still warm. Sprinkle confectioners sugar on top of the toppings.
With the caramel and powdered sugar on top of the bread
Perfectly shaped monkey bread...
The cream cheese frosting was definitely one of my favorite things about this wonderful bread...
Now take a bite!