Updated November 17, 2014
teaspoons active dry yeast
cups unbleached all-purpose flour
teaspoon baking powder
cup butter, melted (for dipping)
ounces (about 1 stick) butter
ounces (about 8 tbsp) brown sugar
cup cashews, finely chopped
Dissolve yeast and a pinch of sugar in warm water in the bottom of the bowl of a stand mixer. Allow to sit for 5 minutes.
Meanwhile, bring milk to nearly a boil, about 190 degrees (or until bubbles form). Remove from heat and stir in shortening and sugar until dissolved. Place saucepan in freezer or refrigerator until lukewarm.
Stir milk mixture into yeast mixture and add flour, baking soda, baking powder and salt. Beat until smooth.
Pour dough into a lightly greased bowl, cover and let rise until doubled, about 1 1/2 hours.
In the meantime, melt 1 stick of butter, brown sugar and cashews in a small saucepan until sugar is dissolved. Pour mixture evenly into the bottom of a Bundt pan, tube pan or monkey bread pan.
Melt remaining 1/4 cup butter in the microwave and allow to cool slightly (do NOT put in pan).
Divide risen dough into round balls about 2 inches in diameter. Dip each ball into cooled, melted butter and arrange in layers in the pan above the butter-sugar-cashew mixture. Cover pan with plastic wrap and refrigerate overnight, or about 8 hours.
The next morning, place refrigerated pan in the oven next to or above a broiler tray. Pour 2/3 cup boiling water into the broiler tray and immediately close the oven door. Allow to steam for 20 minutes.
Remove tray and pan from oven and preheat oven to 350°F. Bake bread for about 30 minutes or until golden brown on top. Remove from oven and allow to cool 5 minutes before running a blunt knife along the edges of the pan to loosen the bread. Invert pan on a round plate and serve warm.
More About This Recipe
- There are some breads out there that have no excuses.
They are not good for you in any way, shape or form. They are loaded with butter, doused in butter, ooey-gooied in butter.
This is one of those breads. But it is oh. So. Good.
This Cashew-Caramel Monkey Bread is not for the faint of heart, for the lackadaisical, for the idle eater. Once you pull off a chunk of this bread, warm and deliciously dripping in homemade caramel and sprinkled with crunchy cashew bits, eating will become your sole mission. You will be helpless. You may eat the whole thing in one sitting. Others may do well to stay out of your way.
The mixture of crunch and salt from the cashews and the buttery, sweet topping of soft caramel make this bread an indulgent breakfast, mid-morning snack, afternoon snack or dessert. Heck, if you want to eat it for lunch or dinner, too, no one's here to judge. Just be sure to have a lot -- I mean a LOT -- of butter on hand before making this bread. Also, practice the utmost care when preparing the caramel, as any splatters will be very, very hot.
One last thing -- eat it right out of the oven. Not a week later, when it's hard as a rock (this bread, unfortunately, does not keep well), not a few days later when it's gone rather stale, not even an hour later when that warmth is no longer penetrated throughout the fluffy bread, or when the caramel has hardened too much and makes it more difficult to eat. It's a finicky bread, yes, but trust me, it's undeniable. But I doubt you'll have much trouble getting rid of it right away.
Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie's Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
Mini Banana Cashew Monkey Bread
1/2 cup plus 2 Tbsp maple sugar
2 pureed ripe bananas
2 Tbsp coconut oil
1 Tbsp pure vanilla extract
2 tsp maple extract
1 1/2 tsp sea salt
2 tsp cinnamon
1 1/2 cups organic bread flour
1 1/2 cups organic whole wheat flour
1 cup roasted cashews
1/4 cup maple sugar
1 1/2 tsp cinnamon
1/2 cup maple sugar
10 Tbsp Earth Balance vegan butter, melted
1 Tbsp maple syrup
2 tsp pure vanilla extract
1 tsp maple extract
1/2 tsp sea salt
About the Author
I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!
Oh my goodness I may have just found the love of my life. Monkey bread with cashews?! Where have you been all my life -)
WOW! Complete deliciousness rolled into one smaller version. My family would eat these up. Love the cashews and love how you made them mini! Must try this recipe - thanks for sharing.
I have never had monkey bread, but I am super intrigued by it. This looks like an awesome portion controlled version, and I love cashews :)
Amazing monkey bread. You're right - they should include bananas!<br /><br />I have a friend coming for brunch but she is allergic to cinnamon! Do you think these would work without it? I seems like it has a lot of flavors going on -- it should be fine, right?
Salted Caramel Cashew Tart
For the tart shell:
1 cup all-purpose flour
4 TBSP granulated sugar
½ cup butter unsalted butter, cut into small pieces
4 egg yolks
pinch of table salt
1 cup granulated sugar
4 TBSP water
¼ cup heavy cream
4 TBSP light corn syrup
1 1⁄2 cups roasted salted cashews
4 TBSP unsalted butter
Whisk together flour, sugar, and the table salt in a small bowl (or use food processor)
Add the butter.
Using a pastry blender, cut butter into flour mixture until mixture resembles coarse meal. You can also use a food processor and pulse.
Add egg yolks.
Knead lightly until dough comes together or use the pulse setting.
On a well-floured surface, roll into a 10-inch circle.
Place circle of dough into a tart pan with a removable bottom.
Press dough against sides of the pan.
Trim away and discard excess dough.
Chill shells until firm, 15 minutes.
Bake pastry shell 15-20 minutes cool.
Place sugar, water, and corn syrup in a small skillet over medium heat.
Swirl pan lightly to mix.
Simmer mixture until it turns the color of iced tea, about 5 minutes.
Remove caramel from heat stir in the butter.
Add cream stir until caramel is smooth.
Add cashews pour caramel filling evenly into baked tart shells.
Sprinkle with extra sea salt if desired.
Allow tart to cool completely.
It’s going to have a candy bar texture. You can cut it easily but the caramel will not run…will be more like the inside of a Snickers bar.
Cashew Caramel Shortbread Bars
If you are not hooked at just the picture of these beauties, I have to ask, what is wrong with you. Cashews, caramel, and shortbread, wow. I cannot recall ever seeing a recipe calling for cashew except maybe cashew chicken. Cashews are not on the cheap, so these better be good!
The recipe for Cashew Caramel Shortbread Bars is one I have to try. The ingredients are simple and the directions are really clear. They look so delicate and delicious in this exceptional pictures. I can almost taste them when I look at them. The heavy cream is an added touch to this dessert.
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I don’t know why this is called Monkey Bread. Some people call it Pull-Apart Bread. It is pretty much a pile of cinnamon rolls baked together. It’s yummy and you just pull off pieces to eat, which makes it an easy breakfast to make one day and eat on for two or three days. But it never seems to last that long because it is hard to stop eating once you’ve had your first piece.
- 1 roll Grands refrigerated biscuits
- 1/2 cup white sugar
- 1 Tablespoon ground cinnamon
- 1 stick butter or oleo-margarine (vegetable oil sticks like Parkay, Imperial, etc.)
- 1 teaspoon vanilla
- extra 2-4 Tablespoons butter or a lot of Pam to grease cake pan
Preheat oven to 375°F. Open roll of biscuits by peeling off the marked corner of the paper wrapper and hit the can against a sharp corner, like the edge of your cabinet. The tube’s closing seam will explode a bit, which will startle you, but the biscuits remain inside the cardboard tube. Pry apart the sides of the tube with your fingers to remove the biscuits.
Using kitchen scissors or a sharp knife cut each round biscuit across the center and across the center again, creating four pizza-style quarters from each round biscuit.
Using extra butter or a lot of Pam, grease the insides of an 8-inch cake pan very well. This recipe has a tendency to stick to the pan, so lots of grease helps you get all the pieces out more easily.
Pour sugar and cinnamon into a sandwich or quart-size Ziploc bag. Seal and shake to combine sugar and cinnamon. Open the bag and place 4-8 biscuit quarters in the bag. Seal and shake to coat biscuit pieces with cinnamon sugar.
Take the cinnamon sugar coated biscuit quarters out of the bag and arrange on the bottom of the greased cake pan. Repeat with 4-8 more biscuit quarters and add them to the cake pan. Repeat until all the biscuit quarters have been coated and placed in the cake pan. You will have some cinnamon sugar left over. Save it to sprinkle over hot buttered toast, oatmeal, or fruit cobblers and pies.
When all the biscuit pieces are in the pan, melt the butter in a cup in the microwave by heating it for 30 seconds on half power. Stir to dissolve any remaining pieces and then add the vanilla. Stir to combine and pour the liquid all over the cinnamon sugar coated biscuit pieces in the cake pan.
Bake 35-40 minutes. Remove from oven and allow to cool 15 minutes before inverting the pan over a large plate. Any remaining liquid in the pan will run down over the biscuit pieces. Enjoy warm or at room temperature the next day.
Does not reheat well in the microwave. If you just have to have the warm yummi-ness again after the bread has cooled, try this: take a heaping 1/2 cup of pieces and place on a microwave safe plate. Wet a paper towel and squeeze out the excess water. Place damp paper towel over bread pieces and heat for 10-15 seconds on high in the microwave.
Based on a recipe by Melanie Crockett in the Sacred Art of Cooking cook book, circa 1999
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How to Make Caramel Shortbread Pie
Naturally, the most beautiful pairing for buttery shortbread cookie crust is caramel. They are essentially the same flavor with a vastly different texture. When eaten together it is nothing short of spectacular!
To make the shortbread crust you will need:
I added sugar as optional in the recipe because it is not essential to the recipe, just something we like. It really depends on what type of shortbread cookie you buy! (But remember, you could even make your own cookies.) We like Walkers, but if you use a different brand they may not be as sweet and might need a little sugar to create the perfect crust.
What is Monkey Bread?
Monkey bread is a sweet, gooey bundt cake made from balls of dough rolled in cinnamon sugar. Arrange the dough balls in a bundt pan, then top it all with a buttery brown sugar sauce before baking. Invert it onto a serving plate, then drizzle with creamy vanilla icing. Each bite tastes like the sticky delicious center of cinnamon rolls. Monkey bread is served pull apart style where everyone tears off a piece– just like how monkeys pick at their food.
You can have monkey bread for breakfast, brunch, or dessert. Or dinner, or 2nd dessert, or lunch, or snack. (Hey, I’m not judging! Every time is a good monkey bread time!)
I published a caramel monkey bread recipe several years ago and followed up with this traditional recipe. I decided it was time to update the photos, add a video tutorial, and include more helpful information so you can have monkey bread recipe success!
17 Delicious Fall Desserts
Here are 17 delicious fall desserts to kick start the fall baking season! My favorite time of the year for baking is definitely fall! With each of these 17 delicious fall desserts, you will definitely keep busy in the kitchen this fall season!
Pumpkin Pecan Cupcakes with Cream Cheese Frosting
Fall has finally arrived here in the California desert! At least that&rsquos how it feels in the evening and first thing in the morning! It&rsquos still hot during the day but this weather change is one I look forward to every year! So thankful for the cooler weather! One of the things I love the most is waking up and sitting on the porch with a delicious cup of coffee and enjoying the cool, crisp, fall mornings, and enjoying some delicious pumpkin pecan cupcakes with cream cheese frosting that taste amazing!
Caramel Apple Pecan Cobbler
Yay, Fall, it&rsquos finally here! How about a delicious caramel apple pecan cobbler to kick start the fall season of delicious tasting holiday desserts? This caramel apple pecan cobbler is super sweet, super delicious and super satisfying!
With the holiday season right around the corner, here is a delicious gingerbread cake with molasses cream cheese frosting that is sure to kick start the holiday baking season! If you love gingerbread, then you will LOVE this cake. With a delicious hint of molasses, then topped with the molasses cream cheese frosting, this cake is heaven on a plate!
Pear Walnut Crisp
Baked crisps are amazing and I have made many different types of fruit crisps. This pear walnut crisp has a buttery crunch with the sweet taste of pears in every bite! I am so getting into the fall season! Seriously, it&rsquos my favorite time of year for baking and you will love this pear walnut crisp! What a great dessert to kick off your holiday baking!
Apple Pecan Bread Pudding
This apple pecan bread pudding is so creamy, custard like, and delish! Imagine sinking your teeth into this delicious treat! The creaminess of the pudding is perfect! Then top it off with some additional apple cinnamon filling and you will definitely have yourself a delicious treat!
For all of my non-vegan friends, here are some Halloween sugar cookies that you are sure to enjoy! I actually made these last year before we started our whole foods, plant-based diet, and when I ran across these pictures, I wanted to share them with you since Halloween is right around the corner.
Apple Pear Walnut Crisp
This Apple Pear Walnut Crisp is so easy to make and will definitely satisfy your dessert craving! The flavor of the apples and pears, along with the crunchiness of the walnuts, mixed together with all the juices, make for one DELICIOUS treat! Oh, and I can&rsquot forget the delicious crunchy topping that just finishes it off!
Homemade caramel is super delish! When is the last time you made some homemade caramel? This is absolutely so tasty and not very hard to make. This is my go to recipe for delicious tasting caramel. This is also the perfect time of year to start getting your recipes ready for the holidays! Make sure to keep this one handy and start a family tradition like we have.
Cashew Caramel Corn
Today has been one of those days where I just wanted to relax and do nothing! That&rsquos about how this whole weekend has been! I work SO many hours at my Monday-Friday job that I&rsquom sooo tired when the weekend gets here! So today I was thinking of something simple, quick and tasty, and this cashew caramel corn is what I came up with and am so glad I did. This is super easy and so delicious!
Apple Pecan Fritter Bites
Aren&rsquot you just so happy that Fall is here? You don&rsquot even know how excited I am about that! There is just something about baking desserts in the Fall! These apple pecan fritter bites are simply delicious! They are dairy free and tastes amazing! I just had to share them with all of you!
Butterscotch Peanut Butter Crispies
These butterscotch peanut butter crispies make a great treat! Butterscotch and peanut butter just go so well together. If you are one who loves both of those ingredients, you are going to love these delicious crispies!
Apple Pecan Monkey Bread
Fall is finally here!! YAY!! My favorite time of the year for baking! I have been waiting for Fall all year and am so excited that it is finally starting to cool down a bit where we live! Today when I made this apple pecan monkey bread, my daughter came into the kitchen and said, &ldquoIt smells like Christmas!&rdquo I always have cinnamon scented pine cones in a basket during the holidays, and it did smell like Christmas! But it&rsquos Fall&hellip and I&rsquom soooooo happy!!
Pumpkin Pecan Cake
Fall season is approaching and nothing says Fall like pumpkin! I personally find the aroma of pumpkin to be one of the most comforting scents that can fill your home. It reminds me of the holidays and spending time with family, and honestly, what&rsquos better than that? This pumpkin pecan cake is just the dessert to bake to share during the holiday season!
This apple pecan cake will get you in the mood for fall. The glaze on this cake oozes with caramel goodness. The scrumptious apple flavor, with delicious pecans mixed throughout, will definitely satisfy your taste buds!
Homemade caramel with pecans is so tasty, and so soft, chewy and delicious! This caramel is definitely one of my family&rsquos favorite things to make during this time of year, especially around the holidays.
Here is a delicious apple cinnamon filling that can be used in many different recipes. I made it originally for an apple croissant dessert that I wanted to make but that didn&rsquot happen. I have used this many times lately for other recipes as well. I will post my Apple Pecan French Toast tomorrow which I made with this recipe. Y.U.M.M.Y.
Who doesn&rsquot like french toast? There are many ways to make your breakfast special, and this apple pecan french toast will definitely have your family asking for more. The combination of apples and pecans are amazing. My daughter, Halie, made this french toast recipe, and we just added the apple cinnamon filling to create a delicious breakfast treat. She&rsquos a great young cook and really enjoys being in the kitchen, except when it&rsquos time to clean it. LOL!
I hope you enjoy all 17 delicious fall desserts!
Which one or two, or three of these 17 delicious fall desserts will you make this year?
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Heat 1 cup granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon until it turns into an amber-colored liquid. Once the sugar is completely melted, stir 6 tbsp butter into the caramel until it is completely melted, about 2-3 minutes. Slowly, drizzle in ½ cup of heavy cream while stirring constantly. Allow the mixture to boil for 1 minute. Remove from the heat and stir in the salt.
Spray a 9” x 13” baking pan with cooking spray. Pour the caramel sauce into the pan.
In a small bowl, combine the remaining 2 tbsp sugar with the cinnamon, set aside.
Roll out the crescent roll dough and press the perforations together, melt the remaining 2 tbsp butter, then spread on the dough.
Sprinkle the cinnamon sugar mixture evenly over the butter.
Slice each roll into 6, approximately 1 ½ inch, cinnamon rolls (for 12 total).
Place the cinnamon rolls in the baking pan.
Bake 25 minutes, then remove from the oven.
Carefully turn the pan over onto a plate and serve. (Be careful of the delicious dripping salted caramel, it will be hot!)
Serve up these decadently delicious Salted Caramel Cinnamon Rolls for weekend breakfasts, Mothers Day brunch or anytime you need a little salted caramel goodness in your life!
If you’re a fan of salted caramel, like my Mom and I are, you have to check out these recipes for Salted Caramel Praline French Toast, Salted Caramel Monkey Bread and Salted Caramel Cashew Cookies!