Gooey Orange Cardamom Monkey Bread with Caramel Sauce

This is, without a doubt, the best Monkey Bread recipe you will ever try.

I first had monkey bread at a church potluck years ago. It was the classic cinnamon sugar version made with canned biscuits, and while it was good, I remember thinking it was mostly for the kids. It was sweet, simple, and a little one-note. For years, that was my only experience with it.

Then, my sister-in-law brought a homemade version to Christmas brunch, and it changed my entire perspective. The dough was soft and pillowy, a world away from the canned stuff. It got my wheels turning. I knew I could take this wonderful, classic concept and give it a little sparkle, something to make it feel special enough for a holiday morning but easy enough for a lazy Sunday.

My mind immediately went to the flavors I love in the cooler months. I’m always zesting an orange for something, and that bright, sunny scent felt like the perfect contrast to rich brown sugar caramel. Then I thought about spices. Cinnamon is a given, but I wanted something more. That’s when I landed on cardamom. It has this incredible warm, slightly floral, and complex flavor that makes everything feel a little more elegant. The combination of bright orange and aromatic cardamom woven through a buttery, caramel-soaked pull-apart bread is just heavenly. It makes the whole house smell absolutely divine while it bakes.

This Orange Cardamom Monkey Bread has become my signature brunch dish. It’s the recipe friends ask for, the one my husband requests for his birthday breakfast, and the one that truly feels like a celebration in a Bundt pan.

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Why This Monkey Bread Recipe Works

Monkey bread has been a favorite at get-togethers for decades for a reason. There’s something so wonderfully communal and fun about a treat you’re encouraged to pull apart with your fingers. It’s less of a formal dessert and more of an interactive experience, which is why it’s a staple at brunches, holidays, and family breakfasts.

Most recipes you see rely on refrigerated biscuit dough. While that’s a fantastic shortcut when you’re in a pinch, making the dough from scratch elevates this dish from a simple sweet to a truly memorable bake. The texture is softer, richer, and has a beautiful yeasted flavor that you just can’t get from a can. It’s worth the little extra effort, I promise.

But what truly sets this specific monkey bread recipe apart is the flavor combination. The classic version is all about cinnamon and brown sugar, which is delicious but can be very one-dimensionally sweet. My twist introduces two key ingredients that create a much more sophisticated and balanced profile.

First, the fresh orange zest. We rub it directly into the brown sugar, which releases its fragrant oils and infuses the entire coating with a bright, citrusy perfume. This hint of citrus cuts through the richness of the butter and caramel, preventing the bread from tasting overly heavy or cloying. It adds a welcome freshness that wakes up your palate.

Second is the cardamom. If you haven’t baked with cardamom much, you are in for such a treat. It’s a warm spice, often used in Scandinavian baking, with notes of pine, flowers, and citrus. It pairs absolutely beautifully with orange and cinnamon, adding an intriguing layer of aromatic warmth that makes people pause and ask, “What is that amazing flavor?” It turns a familiar comfort food into something that feels special and new. This recipe works because it honors the fun, pull-apart tradition of monkey bread while elevating the flavor to something truly spectacular.

Ingredients for Monkey Bread

The beauty of this recipe is that it uses pretty standard pantry staples to create something that tastes anything but standard. The magic is in the combination, especially the fresh orange and ground cardamom. Here’s what you’ll need to have on hand.

For the Dough:

• 1 cup whole milk, warmed to 110°F (43°C)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup granulated sugar
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 large egg, at room temperature
• 1 teaspoon salt
• 3 ½ cups all-purpose flour, plus more for dusting

For the Orange-Cardamom Coating:

• 1 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• Zest of 1 large orange

For the Caramel Sauce:

• ½ cup unsalted butter (1 stick)
• 1 cup packed light brown sugar
• ¼ cup heavy cream
• ½ teaspoon pure vanilla extract
• ¼ teaspoon salt

For the Orange Glaze:

• 1 cup confectioners’ sugar
• 2-3 tablespoons fresh orange juice

A few notes on these ingredients can make a big difference in your final result. For the dough, using whole milk provides the necessary fat for a soft, rich crumb. Please don’t substitute with skim. When it comes to the orange, make sure you’re using fresh zest from a large, fragrant orange. The dried stuff just won’t have the same bright, potent flavor.

The star of the show, of course, is the ground cardamom. If you can find it freshly ground, that’s even better, but the pre-ground spice from a reputable brand works wonderfully. It’s the secret ingredient that gives this monkey bread its signature sophisticated warmth. Lastly, use unsalted butter throughout the recipe. This allows you to control the salt level perfectly, ensuring the caramel sauce is balanced and not overly salty.

Step-by-Step Instructions For Making Monkey Bread

Making this yeasted dough from scratch might seem intimidating, but I promise it’s a straightforward process. Just follow these steps, and you’ll have a perfect, pillowy monkey bread every single time. A stand mixer is a huge help here, but you can also knead by hand.

1. Make the Dough

First, we need to wake up our yeast. In your stand mixer bowl, gently whisk the warm milk (make sure it’s not too hot, or it will kill the yeast!), one tablespoon of sugar, and the yeast. Let it sit for about five to ten minutes. You’re looking for it to get foamy and bubbly on top, which tells you the yeast is active and ready to go. Once it’s foamy, whisk in the rest of the sugar, the melted butter, egg, and salt. Attach the dough hook, add your flour, and mix on low until it comes together. Then, turn it up to medium and let it knead for five to seven minutes until the dough is smooth and pulls away from the sides of the bowl.

2. First Rise

Gently shape your dough into a ball and place it in a lightly oiled bowl. Turn it over once to coat the top with oil, which prevents a skin from forming. Cover the bowl with plastic wrap or a clean kitchen towel and set it in a warm, draft-free spot. My oven with the light on is the perfect spot. Let it rise for about an hour to an hour and a half, or until it has doubled in size.

3. Prepare the Pan and Coating

While the dough rises, prepare your pan and that gorgeous coating. It is very important to generously grease your 10 or 12-cup Bundt pan. Get into all those nooks and crannies. In a medium bowl, combine the brown sugar and orange zest. Use your fingertips to rub them together. This releases the oils from the zest and makes the sugar incredibly fragrant. Then, whisk in the cinnamon and cardamom.

4. Shape the Dough

Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured countertop. Using a bench scraper or a knife, cut the dough into 64 roughly equal pieces. The easiest way is to cut it into four large quarters, then cut each quarter into 16 smaller pieces. Roll each little piece into a ball.

5. Coat and Assemble

Now for the fun part. Roll each dough ball in your orange-cardamom sugar mixture until it’s completely coated. As you coat them, arrange the balls in your prepared Bundt pan. Try to make a relatively even layer. If you have any leftover sugar mixture, just sprinkle it right over the top.

6. Second Rise

Cover the Bundt pan with plastic wrap and let the dough balls have one more short rise, about 30 to 45 minutes. They should look puffy. This is a great time to preheat your oven to 350°F.

7. Make the Caramel Sauce

In a small saucepan over medium heat, melt your stick of butter. Whisk in the brown sugar, heavy cream, vanilla, and salt. Bring it to a gentle boil and continue whisking for one full minute to ensure the sugar is completely dissolved. The sauce should be smooth and glossy.

8. Bake

Carefully pour the hot caramel sauce as evenly as you can over the puffy dough balls in the pan. Place the Bundt pan on a baking sheet to catch any potential drips and bake for 30 to 35 minutes. The top should be a beautiful deep golden brown, and you’ll see the sauce bubbling around the edges.

9. Cool and Invert

This step is critical for success. Let the monkey bread cool in the pan for just five to ten minutes. If you try to flip it too soon, it might fall apart. If you wait too long, the caramel will solidify and glue the bread to the pan. Set a large serving plate over the top of the Bundt pan, and with oven mitts on, confidently and quickly flip it over. Give it a little jiggle, and it should release beautifully.

10. Glaze and Serve

In a small bowl, whisk the confectioners’ sugar and two tablespoons of fresh orange juice. If it’s too thick, add more juice a tiny bit at a time until you have the perfect drizzling consistency. Drizzle this bright, sweet glaze all over the warm monkey bread. It’s best served warm when it’s at its gooiest.

How To Serve Monkey Bread

The absolute best way to serve this Orange Cardamom Monkey Bread is warm from the oven, with the caramel sauce still gooey and the glaze freshly drizzled. Place the serving platter in the middle of the table and just let everyone go at it, pulling off tender, sticky pieces with their hands. It’s a wonderfully casual and fun way to enjoy a sweet treat.

This monkey bread is a showstopper for a special breakfast or brunch. Think Christmas morning, Easter Sunday, or a celebratory birthday breakfast. It needs very little accompaniment, as it’s so rich and flavorful on its own. A simple cup of coffee or a hot tea is the perfect pairing to balance its sweetness. For the kids, a glass of cold milk is a classic choice.

While it shines at breakfast, don’t hesitate to serve it for dessert. Here are a few ways to dress it up for an evening treat:

• A La Mode: A scoop of high-quality vanilla bean ice cream melting into the warm, caramel-coated bread is absolutely divine. The cold creaminess is a perfect contrast to the warm, soft dough.
• With Whipped Cream: A dollop of lightly sweetened, fresh whipped cream can add a lovely lightness to each bite.
• Extra Sauce: If you’re feeling extra indulgent, you can make a little extra caramel sauce to serve in a small pitcher on the side for drizzling over individual portions.

No matter how you serve it, the key is to serve it with enthusiasm. It’s a bread meant to be shared and enjoyed together, a true centerpiece that brings people around the table. Just be sure to have plenty of napkins handy, it’s a delightfully messy affair!

How To Store & Reuse Monkey Bread Leftovers

If you find yourself with leftover monkey bread, which I’ll admit is a rare occurrence in my house, storing it properly is key to enjoying it later. The goal is to keep it from drying out while also preventing the caramel from getting too hard or weeping.

The best method for storing is to let the bread cool completely to room temperature. Then, you can either place it in an airtight container or wrap the entire serving plate securely with a few layers of plastic wrap. It will keep just fine on the counter at room temperature for up to two days. I don’t recommend refrigerating it, as the cold air can make the bread dry and hard.

When you’re ready to enjoy the leftovers, you’ll want to reheat it to bring back that wonderful soft, gooey texture. Here are the best ways to do it:

• For a Single Serving: The microwave is your best friend. Pull off a piece or two, place them on a microwave-safe plate, and heat for about 15 to 20 seconds. This is just enough time to soften the bread and melt the caramel without making it tough.
• For a Larger Portion: The oven is the better choice for reviving a larger chunk of the bread. Preheat your oven to 350°F. Place the leftover monkey bread on a baking sheet, cover it loosely with foil to prevent the top from burning, and heat for about 10 to 15 minutes, or until it’s warmed through.

If your monkey bread is a little past its prime, don’t throw it out. The slightly stale pieces are absolutely perfect for making an incredible bread pudding. Just tear them up, soak them in a custard base, and bake. The orange, cardamom, and caramel flavors will create the most amazing bread pudding you’ve ever had.

Substitutions & Variations For Monkey Bread

One of the things I love about a solid base recipe like this one is how easily you can adapt it to your own tastes or what you have in your pantry. This Orange Cardamom Monkey Bread is delicious as is, but feel free to play around with it. Here are a few ideas to get you started.

For flavor swaps, the citrus and spice elements are the easiest to change. If you don’t have an orange, lemon or even grapefruit zest would be a wonderful, bright alternative. In the fall, a bit of apple pie spice or pumpkin pie spice in place of the cardamom would be incredibly cozy. You can also add other textures into the mix for more complexity.

Here are some specific variations you might enjoy:

• Nutty Monkey Bread: Add a cup of chopped, toasted pecans or walnuts. You can either sprinkle them between the layers of dough balls in the Bundt pan or mix them right into the sugar coating.
• Chocolate Chip Monkey Bread: For a more decadent version, tuck a few mini chocolate chips into the center of each dough ball before rolling it in the sugar. Chocolate and orange is a classic combination.
• Cranberry Orange Monkey Bread: Perfect for the holidays, mix a cup of dried cranberries in with the dough balls as you layer them in the pan. The tartness of the cranberries is a great balance for the sweet caramel.
• Spiced Rum Caramel: Add a tablespoon or two of dark or spiced rum to the caramel sauce along with the vanilla for a deeper, more grown-up flavor. It adds a fantastic warmth.

For dietary adjustments, you can try using a cup-for-cup gluten-free flour blend in place of the all-purpose flour, though rising times and texture may vary. For a dairy-free version, use a plant-based milk like almond or oat milk in the dough and a high-quality vegan butter substitute for both the dough and the caramel sauce. The results can be quite delicious and allow more people to enjoy this wonderful treat.

5 FAQs About Monkey Bread

Here are some straightforward answers to the most common questions I receive about this monkey bread recipe.

Why is it called monkey bread?

That’s a great question, and the origin of the name “monkey bread” is a little bit debated, but the most popular theory has to do with how it’s eaten. The bread is composed of many small balls of dough baked together in a pan. To eat it, you simply pick or pull off the pieces with your fingers, much like a monkey would pick at its food. It’s a playful name for a very hands-on, communal treat.

The dish itself is thought to have Hungarian roots, with a similar pastry called “arany galuska,” which means “golden dumplings.” This dish was brought to America by Hungarian immigrants. The recipe gained widespread popularity in the United States in the mid-20th century, and it really took off when First Lady Nancy Reagan served it at the White House during Christmas, solidifying its place as an American holiday classic.

Can I make this monkey bread recipe ahead of time?

Yes, you absolutely can prepare this monkey bread ahead of time, which is one of the reasons it’s so perfect for a stress-free holiday morning or special brunch. There are a couple of ways to do it. The best method is to prepare the recipe through step 5, after you’ve arranged all the coated dough balls in the Bundt pan. At this point, cover the pan tightly with plastic wrap and place it in the refrigerator overnight, for up to 12-14 hours.

The cold temperature will slow down the yeast’s activity, allowing for a long, slow second rise. The next morning, take the pan out of the refrigerator and let it sit on the counter at room temperature for about an hour to take the chill off and finish puffing up. While it rests, you can preheat your oven and make the caramel sauce. Then, just pour the sauce over and bake as directed. This method also develops a more complex flavor in the dough.

What’s the best way to keep my monkey bread from getting soggy?

Sogginess is usually caused by too much moisture or an improper bake time. The key to avoiding a soggy bottom on your monkey bread is to ensure you have the right balance of caramel sauce and that the bread is baked all the way through. First, make sure you measure your caramel sauce ingredients accurately. If the sauce is too thin or there’s too much of it, it won’t be fully absorbed and will pool at the bottom.

Second, and most importantly, is the baking time. Ovens can vary, so use visual cues. The top should be a deep, rich golden brown, not just lightly tanned. You should also see the caramel sauce actively bubbling around the sides of the pan. This indicates that the sauce is hot enough to cook properly and thicken as it bakes into the dough. If you pull it out too early, the center may be undercooked and the bottom will be wet. Let it bake for the full 30-35 minutes, or even a few minutes longer if needed, to ensure it’s cooked through.

Can I use store-bought biscuit dough for this orange cardamom monkey bread?

You can certainly use store-bought refrigerated biscuit dough as a shortcut for this recipe, and it will still be delicious. It’s a great option when you’re short on time. You would simply skip the dough-making steps (1 and 2) and proceed with preparing the coating and sauce. Purchase a few cans of plain refrigerated biscuits, cut each biscuit into quarters, and roll those pieces into balls.

However, it is important to know that the final result will be different. The homemade yeasted dough in my recipe creates a much softer, lighter, and more pillowy texture, with a richer, more bread-like flavor. Canned biscuits will result in a denser, chewier monkey bread. The wonderful orange and cardamom flavors will still shine through, but the texture, which is a huge part of the appeal, won’t be quite the same. If you have the time, I highly encourage trying the from-scratch dough at least once.

My monkey bread caramel sauce is hard, what went wrong?

If your caramel sauce became hard after the monkey bread cooled, the issue likely happened during one of two steps: cooking the sauce or cooling the bread. When you make the caramel sauce on the stovetop, it’s crucial to bring it to a boil and whisk it for one full minute to ensure the brown sugar completely dissolves. If sugar crystals remain undissolved, they can cause the sauce to recrystallize and become grainy or hard as it cools.

The other, more common culprit is letting the monkey bread cool in the Bundt pan for too long after baking. I recommend a cooling window of only five to ten minutes. During this time, the molten caramel begins to set up just enough to cling to the bread but is still liquid enough to release from the pan. If you let it sit in the pan for 20 or 30 minutes, the caramel will cool too much, solidify, and act like glue, sticking your beautiful creation to the pan and creating a hard shell on what should be a soft, gooey treat.

Try These Recipes Next

If you fell in love with the warm, comforting, and celebratory feeling of this Orange Cardamom Monkey Bread, I know you’ll enjoy some of the other recipes I have waiting for you here on This Gal Cooks. It’s all about making everyday moments feel a little more special with food that’s made with love.

For more showstopping morning meals that are perfect for a lazy weekend or a special holiday, you should absolutely explore my collection of Easy Breakfast Ideas. You’ll find everything from fluffy pancakes to savory casseroles that will make your family excited to gather around the breakfast table.

Monkey bread is a fantastic dish for celebrations, and if you’re planning a big get-together, especially around the holidays, you’ll need more than just a breakfast treat. My guide to Thanksgiving Dinner Ideas has you covered with reliable, crowd-pleasing recipes for everything from the main course to all the classic sides, helping you plan a memorable feast with ease.

And because life isn’t always a holiday, we all need those go-to recipes for busy weeknights. If you’re looking for delicious meals that are just as satisfying but come together in a snap, be sure to check out my list of over 110 Easy Dinner Ideas. It’s packed with inspiration to get you out of that “what’s for dinner” rut.