I have made monkey bread a few different times now, sometimes filled with chocolate and cream cheese, sometimes just rolled in cinnamon sugar, but never have I made a caramel monkey bread. Sounds pretty tasty though.
This tea I have been putting off drinking tbh because I fear the rooibos. Turns out my fear was unfounded because the base is only slightly present. Mostly I am getting the sweet cinnamon sugar element so often associated with monkey bread. There is also an underlying breadiness sneaking around in the cup that helps sell the monkey bread idea. I don’t know if I’m getting caramel so much as I am a sugar/honey note. With that said, I don’t know how necessary caramel is in this blend since a lot is going on already.