Description
This easy monkey bread recipe is a delightful, sweet pull-apart treat made with cinnamon-sugar coated biscuit pieces baked in a rich brown sugar and butter glaze. Perfect for breakfast or dessert.
Ingredients
Scale
- 3 cans refrigerated biscuits (each can typically contains 8 biscuits)
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
Instructions
- Open the cans of refrigerated biscuits and cut each individual biscuit into quarters. In a mixing bowl, combine the granulated sugar and ground cinnamon. Roll each biscuit piece in the cinnamon-sugar mixture until fully coated. Place the coated pieces evenly into a well-greased bundt pan.
- In a medium saucepan over medium heat, melt the butter and mix in the brown sugar. Bring the mixture to a gentle boil, stirring continuously to dissolve the sugar completely. Remove from heat once boiling.
- Pour the hot brown sugar and butter mixture evenly over the cinnamon-coated biscuit pieces in the bundt pan.
- Preheat your oven to 350°F (175°C). Bake for 35 to 40 minutes, or until golden brown and cooked through. A toothpick inserted in the center should come out clean.
- Allow to cool in the pan for about 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.
Notes
- Ensure the bundt pan is well-greased to prevent sticking.
- Let the monkey bread cool slightly for easier removal from the pan.
- Serve with a drizzle of icing for added sweetness if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg