Wednesday, October 14, 2009

Buttery Caramel Bubble Bread

Okay, let me tell you about this bread. It's got all of my favorites. Butter. Caramel. Cinnamon. And cream cheese frosting. You're right. It's not the healthiest thing you will taste but just one bite of this heavenly buttery soft monkey bread will melt all your stress away. Plus, I had all these leftover caramel from caramel apple pecan pizza and cream cheese frosting from pumpkin rolls (which I will post the recipe soon!) So I wanted to experiment and use them for my buttery bubble bread. Every other Sunday or so, I get in the mood of making freshly baked warm rolls or bread... and I just went crazy about making this bread with all kinds of toppings. If you're not in the mood for sweets, though, then skip all the sugar-cinnamon, caramel, and cream cheese frosting parts... You'll have a wonderful buttery bubble loaf without all the sweets and it will still taste great. Or just look at these pictures and let yourself drool.... it's allowed in foodie blogging world. :)

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 egg
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

Caramel Sauce:
(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!


  1. that's looks sooooo goood esp with the cream cheese frosting. I wish I can have the whole thing...LOL

  2. Sook,

    I love the new look of your blog! This is a wonderful recipe for monkey bread! I love how easy it is to pick apart this bread - maybe a bit too easy! LOL!



  3. It has turned out perfectly! It looks delicious. I would be eating the whole thing :D

  4. Oh my word, Sook, this looks divine. I've been meaning to try monkey bread for awhile now.

    Great new blog design - I like the signature :)

  5. Hi Hilary,

    Just so you know, this isn't a typical monkey bread recipe. I don't want you to try it and think this doesn't taste like monkey bread! :) But it does taste pretty darn good.


  6. Your blog looks great, I like the simplicity and elegance of the design. Your bubble bread looks scrumptious.

  7. I think I put on five pounds just looking at the pictures!!

  8. This looks just amazing. All my favorite ingredients too. I can just imagine how melt in the mouth this is when it's warm.