Description
This monkey bread is a soft, gooey, cinnamon-sugar pull-apart treat with a sticky caramel glaze, perfect for breakfast, brunch, or dessert with friends and family.
Ingredients
- 2 cans (16.3 oz each) refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup packed brown sugar
- 3/4 cup unsalted butter, melted
- Nonstick cooking spray
Instructions
- Preheat oven to 350°F (175°C) and spray a bundt pan with nonstick cooking spray.
- Cut each biscuit into quarters.
- In a large zip-top bag, combine granulated sugar and cinnamon. Add biscuit pieces and shake until well coated.
- Place the coated biscuit pieces evenly into the prepared bundt pan.
- In a bowl, mix melted butter and brown sugar until smooth, then pour over the biscuit pieces.
- Bake for 35–40 minutes until golden brown and cooked through.
- Let cool in the pan for 10 minutes, then invert onto a serving plate.
- Serve warm and pull apart to enjoy.
Notes
- Add chopped nuts or mini chocolate chips between biscuit layers for variation.
- Drizzle with powdered sugar glaze after baking for extra sweetness.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate for 4 days.
- Reheat in microwave or oven before serving.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 370
- Sugar: 24g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
