Cinnamon Caramel Bread – 2 Maids a Baking Guest Post

Hey there!! We are super excited to have our first guest post on 2 Maids a Baking!! Welcome Leah from Beyer Beware. Beyer Beware is home to Hunk of Meat Monday!! Be sure to visit on Monday’s and link up all those great meat recipes!!  

Hello baking enthusiasts! I am so excited to be guest blogging for my pals, Liz and Amy. I know the gals have been busy with the farm tours. We even enjoyed a visit out to their farm.

Before heading to their farm though, my daughter and I made some pull-apart cinnamon caramel bread. My mom would call this Monkey Bread, but this bread isn’t quite as sticky as what I remember my mom’s monkey bread being when I was growing up.

Are you drooling now? So, these are about the easiest thing to make. The hard part, waiting for them to bake. Start by grabbing two cans of the large biscuits. Then cut each piece of biscuit dough into quarters.

A kid can event do it! So, while my little helper was cutting biscuits, I started on the caramel sauce by melting one stick of butter in a small sauce pan and adding 1/2 cup of brown sugar.

I am becoming obsessed with salted caramels, so of course I tossed a little sea salt into the mixture.

By this time, the biscuits were all cut into quarters. We grabbed a gallon size ziploc bag and poured 1 cup of sugar and 2 teaspoons of cinnamon into the bag.

We then put about half of the cut biscuits into the sugar and cinnamon, sealed the bag and shook it all up.

While she was shaking, I greased a bundt pan and poured 1/3 of the caramel sauce I had made into the bottom of the pan.

We then transferred the biscuits from the cinnamon and sugar to the pan. We sprinkled a little of the sugar mixture over top of the biscuits and poured half of the remaining caramel sauce over the biscuits.

 Then repeat with the remaining biscuits and caramel sauce.

You are ready for the oven now. Bake it on 350 degrees for about 40 minutes.

Take it out of the oven and let it set for 2-3 minutes before flipping on to a serving platter.

It is divine.

Leftovers even reheated quite nicely in the microwave.

Linked to:
Crazy for Crust Sweet Tuesday

About Liz

I’m a dairy cattle showing, wine loving, cake baking, wife and mommy navigating the world of friend’s bridal and baby showers while living & loving life on the farm.

Comments

  1. Sooo cute! What a yummy recipe. :) Thanks for hosting! ~Lisa

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