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Easy Monkey Bread

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This Easy Monkey Bread is a gooey, buttery, cinnamon-sugar treat that’s perfect for breakfast, brunch, or dessert. Made with refrigerated biscuit dough, it comes together quickly and bakes into a golden, pull-apart delight!

Ingredients

Scale
  • 2 cans (16 oz each) refrigerated biscuit dough (like Pillsbury Grands!)
  • 1 cup (200 g) granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 cup (115 g) unsalted butter, melted
  • 3/4 cup (150 g) packed brown sugar

Optional Toppings:

  • Chopped pecans or walnuts (1/2 cup, for added crunch)
  • Drizzle of vanilla glaze or cream cheese icing

Instructions

1. Preheat the oven:

  • Preheat your oven to 350°F (175°C). Grease a bundt pan generously with butter or cooking spray.

2. Prepare the cinnamon-sugar coating:

  • In a large bowl, mix the granulated sugar and cinnamon.

3. Prepare the biscuit dough:

  • Cut each biscuit into quarters. Roll each piece in the cinnamon-sugar mixture until fully coated. If using nuts, sprinkle a few into the bottom of the bundt pan and layer the coated biscuit pieces with the nuts as you go.

4. Make the buttery sugar syrup:

  • In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and heat until combined and smooth, about 1-2 minutes. Remove from heat.

5. Assemble the monkey bread:

  • Pour half of the buttery sugar syrup over the first layer of biscuit pieces in the bundt pan. Add the remaining biscuit pieces and pour the rest of the syrup over the top.

6. Bake:

  • Bake for 35-40 minutes, or until the bread is golden brown and bubbly. Let it cool in the pan for 10 minutes, then carefully invert it onto a serving plate.

7. Serve:

  • Serve warm, pulling apart the pieces. If desired, drizzle with vanilla glaze or cream cheese icing for extra sweetness.

Notes

  • For a fun twist, add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture.
  • Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in the microwave for a few seconds to restore the gooey texture.
  • This recipe can also be made in a 9×13-inch baking dish if you don’t have a bundt pan.

Find it online: https://ukfinda.com/easy-monkey-bread/