Description
Monkey Bread is a sweet, sticky, and gooey pastry made from soft dough balls coated in cinnamon sugar and baked together in a bundt pan. It’s perfect for breakfast or dessert.
Ingredients
Units
Scale
- 2 cans (16.3 oz each) refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup packed brown sugar
- 3/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Cooking spray or butter for greasing pan
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan with cooking spray or butter.
- Cut each biscuit into quarters and set aside.
- In a large zip-top bag, combine granulated sugar and cinnamon. Add biscuit pieces in batches and shake to coat.
- Layer the coated biscuit pieces evenly in the prepared bundt pan.
- In a saucepan, melt the butter and stir in the brown sugar and vanilla extract until well combined. Pour the mixture evenly over the biscuit pieces in the pan.
- Bake for 35–40 minutes, or until the top is golden brown and the center is cooked through.
- Let it cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm.
Notes
- Use homemade dough instead of canned biscuits for a from-scratch version.
- You can add chopped nuts or raisins for extra texture and flavor.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1/8 of loaf
- Calories: 380
- Sugar: 28g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg