Description
Classic Monkey Bread is a delicious, pull-apart cinnamon sugar bread made from refrigerated biscuit dough coated in cinnamon sugar and baked with a buttery brown sugar glaze. Perfect for dessert or brunch, this easy-to-make treat delivers a warm, gooey, and sweet experience that everyone will love.
Ingredients
Monkey Bread Dough
- 3 cans refrigerated biscuit dough, cut into quarters
Cinnamon Sugar Coating
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Butter Glaze
- 1/2 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C) and generously grease a 10-inch bundt pan with butter or nonstick spray to ensure the monkey bread does not stick.
- Coat the Biscuit Dough: In a large bowl, combine the granulated sugar and ground cinnamon. Add the biscuit dough quarters and toss them thoroughly until all pieces are evenly coated with the cinnamon sugar mixture.
- Arrange in Pan: Place the coated biscuit pieces evenly in the prepared bundt pan, spreading them out to form a compact layer.
- Make the Butter Mixture: In a separate bowl, whisk together the melted unsalted butter, packed light brown sugar, and vanilla extract until well combined.
- Pour and Bake: Pour the butter and brown sugar mixture over the biscuit pieces in the pan, ensuring even coverage. Place the bundt pan onto a baking sheet to catch any potential drips and bake in the preheated oven for 35 to 40 minutes, or until the top is deeply golden and the center is cooked through.
- Cool and Serve: Once baked, remove the pan from the oven and allow the monkey bread to cool for 10 minutes in the pan. Carefully invert the bundt pan onto a serving plate to release the monkey bread. Serve warm for the best taste and texture.
Notes
- For extra flavor and texture, consider layering chopped pecans or walnuts between the biscuit pieces before baking.
- Monkey bread is best enjoyed fresh but can be reheated briefly in the microwave if desired.
