Monkey Bread
A sweet and sticky pull-apart treat made with biscuit dough, coated in cinnamon and sugar, all held together by a delicious caramel-like sauce.
Ingredients
Main Ingredients
- 2 cans refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- ½ cup unsalted butter can substitute with vegan butter
- ½ cup brown sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly.
- Open the cans of refrigerated biscuit dough and cut each biscuit into quarters.
Coating
- In a large bowl, mix together the granulated sugar and cinnamon.
- Roll each quartered biscuit piece in the cinnamon-sugar mixture.
Assembling
- Place the coated biscuit pieces into the greased Bundt pan, packing them in as you layer.
- In a microwave-safe bowl, melt the butter and mix in the brown sugar until fully combined.
- Pour the butter and brown sugar mixture evenly over the layered biscuit pieces.
Baking
- Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Let the Monkey Bread cool for a few minutes before flipping it onto a serving plate.
Serving
- Carefully pull apart the warm, sticky pieces and serve.
Notes
For added flavor, consider adding a splash of vanilla extract to the butter mixture or sprinkle chopped walnuts between the layers.