Salsa Macha Monkey Bread
Difficulty: Medium | Makes: 10-12 Servings
This monkey bread tastes as good as it looks. It combines our new Salsa Macha with maple syrup for a sweet, spicy, and delicious dessert!
For the Monkey Bread
- 2 16.3 oz cans biscuit dough
- 1 cup / 2 sticks unsalted butter, melted
- 3 tablespoons Roland® Salsa Macha (or more for additional spice)
- 4 tablespoons brown sugar
- 2 tablespoons Roland® Maple Syrup
- ¼ cup pumpkin seeds
- Pinch of salt
For the Salsa Macha Caramel Glaze
- ½ cup unsalted butter
- ½ cup brown sugar
- 2 tablespoons Roland® Salsa Macha
- 1 tablespoon Roland® Maple Syrup
- Pinch of salt
- 1 cup Roland® White Sesame Seeds
- 1 cup Roland® Black Sesame Seeds
Directions
For the Monkey Bread
- In a bowl, combine the ingredients for the salsa macha butter coating. Reserve ¼ cup of the butter to finish at the end of baking
- Roll each biscuit into a ball and dip in the butter mixture. Then, dip 1/3 of the balls lightly into the white sesame seeds, 1/3 of the balls lightly into black sesame seeds and 1/3 of the balls just in the salsa macha butter. Layer evenly into a well-greased 12-cup bundt pan
For the Salsa Macha Caramel
- Melt butter and brown sugar in a saucepan. Stir in salsa macha and maple syrup. Simmer 1–2 minutes until slightly thickened. Pour over dough balls in the Bundt pan. Let the mixture rise again for 35-40 minutes
- Bake at 350°F for 30–35 minutes until deep golden and bubbling. Let the bread rest in the pan 5–10 minutes, then invert while warm
- Drizzle with extra salsa macha butter and garnish with flaky salt and pieces of pumpkin seeds
