Description
This easy monkey bread recipe transforms refrigerated biscuit dough into a decadent, sticky, pull-apart pastry with minimal effort. By coating dough segments in a fragrant cinnamon-sugar blend and drenching them in a rich brown sugar caramel, you achieve a professional-quality treat that is perfect for breakfast or brunch. The use of a bundt pan ensures that every nook and cranny is coated in sweet, golden glaze, making it a reliable crowd-pleaser for any family gathering or morning celebration.
Ingredients
3 cans (16 oz each) refrigerated buttermilk biscuits
1 cup granulated sugar
3 tablespoons ground cinnamon
1 cup unsalted butter, melted
1 cup packed brown sugar
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a standard bundt pan thoroughly with non-stick cooking spray.
Combine granulated sugar and ground cinnamon in a large bag or bowl.
Cut each biscuit into quarters.
Toss the dough quarters in the cinnamon sugar mixture until evenly coated.
Arrange the coated dough pieces uniformly in the greased bundt pan.
Whisk the melted butter and brown sugar together until smooth.
Pour the butter-brown sugar mixture evenly over the dough pieces in the pan.
Bake for 35 minutes until the bread is golden brown and bubbling.
Allow to cool in the pan for 5 minutes before inverting onto a serving plate.
Notes
Ensure the bundt pan is well-greased to prevent the sticky caramel from adhering to the pan. You can add chopped pecans or walnuts between layers for an extra crunch. Store at room temperature for up to two days.
- Prep Time: 10
- Cook Time: 35
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
