Printable Recipe
Easy Monkey Bread
This shortcut monkey bread uses refrigerated biscuit dough for a warm, sticky pull-apart breakfast or dessert.
Prep time
15 min
Cook time
45 min
Total time
1 hr 5 min
Yield
8
Ingredients
5
Steps
13
Filed under: sweet breads & pastries, american, baking, over 1 hour, bread, cinnamon.
Source channel: Preppy Kitchen
Key ingredients
packages refrigerated buttermilk biscuit dough, granulated sugar, ground cinnamon, unsalted butter, packed light brown sugar.
Ingredients
- 3 packages (16.3 oz each) refrigerated buttermilk biscuit dough
- 1 cup (200 g) granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup (226 g) unsalted butter
- 3/4 cup (165 g) packed light brown sugar
Method
- Preheat the oven to 350°F or 175°C.
- Separate the biscuit dough rounds and cut each biscuit into quarters.
- Place the pieces in a large zip-top bag.
- Add the granulated sugar and cinnamon, seal the bag and shake until evenly coated.
- Lightly grease a 10-inch Bundt or tube pan.
- Arrange the coated biscuit pieces evenly in the prepared pan.
- Combine the butter and brown sugar in a small saucepan.
- Cook over medium heat, stirring occasionally, until the butter melts and the mixture begins to boil.
- Pour the hot butter and brown sugar mixture evenly over the biscuit pieces.
- Bake for 40 to 45 minutes, until deep golden brown.
- Cool in the pan for 10 minutes.
- Place a serving plate over the pan and carefully invert the monkey bread.
- Cool for a few more minutes and serve warm.