Monkey Bread Recipe
A sweet, sticky, and buttery pull-apart bread made with cinnamon-sugar coated dough balls and a caramelized glaze.
Equipment
- 1 Bundt Pan for baking
- 1 Mixing bowl for coating dough
- 1 Saucepan for making caramel sauce
Ingredients
- 2 cans refrigerated biscuit dough 16 oz each
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 cup unsalted butter melted
- 1 cup brown sugar packed
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan with butter or non-stick spray.
- Cut biscuit dough into quarters.
- In a mixing bowl, combine granulated sugar and cinnamon. Toss the dough pieces in the cinnamon-sugar mixture until evenly coated.
- Arrange the coated dough pieces in the bundt pan evenly.
- In a saucepan, melt butter and stir in brown sugar and vanilla extract until smooth. Pour this mixture evenly over the dough.
- Bake for 30-35 minutes until golden brown and bubbling.
- Let cool for 10 minutes, then invert onto a serving plate. Serve warm.
Notes
📌For extra flavor, add chopped pecans or walnuts between the dough layers.
📌Serve with a drizzle of cream cheese glaze for a richer taste.
