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salted tahini caramel monkey bread on cooling rack next to bowl of black sesame and jar of caramel
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5 from 3 votes

Salted tahini caramel monkey bread

My home-made salted tahini caramel monkey bread is made of bite-sized soft yeasted dough, baked to golden perfection, and covered in a delicious sauce.
Prep Time30 mins
Cook Time20 mins
Baking Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Author: Vy Tran

Ingredients

Monkey bread dough

  • 1 cup milk, warm (about 110℉)
  • 4 tbsps unsalted butter (softened), and extra for greasing the pan
  • 2 large eggs
  • 4 cups all purpose flour plus extra for work surface
  • 1/4 cup granulated sugar
  • 1 package of instant yeast, rapid rise
  • 1 tsp Morton® Coarse Himalayan Pink Salt

Salted tahini caramel sauce

  • 3/4 cup brown sugar
  • 2 tbsps water
  • 2 tbsps unsalted butter
  • 3/4 cup heavy cream
  • 1/4 cup tahini
  • 1/2 tsp Morton® Coarse Himalayan Pink Salt
  • 1 tbsp toasted sesame seeds for garnish

Instructions

Monkey bread dough

  • To make the monkey bread dough, heat milk with butter in a saucepan over low heat until an instant-read thermometer reads 115℉. Remove from heat.
  • In a bowl of a stand mixer fitted with a hook attachment, add flour, salt, sugar, and yeast. Place the yeast opposite from the salt so it doesn’t kill the yeast.
  • Beat eggs into the lukewarm milk mixture.
  • With the motor running, slowly add the milk mixture to the dry ingredients until a shaggy dough forms.
  • Continue to knead the dough for 12-15 minutes until smooth and elastic.
  • Transfer the dough to a large, lightly greased bowl and cover loosely with a clean kitchen towel and place it in a warm place in the kitchen. Let it rise for 2 hours. You can refrigerate your dough in the fridge overnight if you don’t plan on using it right away. 
  • When ready to form the dough balls, remove the dough from the bowl, and roll it into a rough 8x10 rectangle. 
  • Using a bench scraper, knife, or pizza slicer to cut dough into 70-80 pieces. Roll each dough into a ball.
  • Place the dough balls into a buttered bundt pan. Drizzle with 2 tablespoons of tahini salted caramel. 
  • Cover the bundt pan tightly with plastic wrap and place it in a warm area in your kitchen and let the dough balls rise for 60-90 minutes.
  • Preheat the oven to 350℉. 
  • Unwrap the pan. Place the pan on a baking sheet and bake until the top is golden brown, about 30 minutes.
  • Cool in the pan for 5 minutes, then turn out onto a platter and allow to cool slightly, about 10 minutes.
  • Drizzle with tahini salted caramel and garnish with toasted sesame seeds before serving.

Salted tahini caramel

  • To make the salted caramel, combine sugar and water and bring to a simmer over medium heat in a heavy saucepan.  Once the sugar starts to melt, watch carefully as the sugar darkens, stirring gently to help it melt evenly. When the caramel becomes a dark amber color, remove the pan from heat and immediately but slowly add in the cream, butter, and tahini. The mixture will steam and bubble up so be careful not to burn yourself.
  • When the bubbling subsides, gently whisk to completely blend everything into the caramel. If you see lumps of hardened caramel, put the pan over low heat and stir until the caramel is melted. Once the caramel is completely smooth, stir in the salt. Set aside and let the salted caramel cool.