Description
Overnight Monkey Bread is a gooey, caramelized pull-apart bread made with refrigerated biscuit dough, perfect for a sweet, easy breakfast or dessert that bakes to golden perfection.
Ingredients
- 2 cans refrigerated biscuit dough
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 tsp vanilla extract (optional)
- Nonstick spray
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan generously with nonstick spray. For extra crunch, sprinkle a little sugar after spraying.
- Cut each biscuit into quarters and toss them in a zip-top bag with granulated sugar and cinnamon until fully coated.
- Layer the cinnamon-sugar dough pieces evenly in the prepared pan, adding any optional add-ins like chopped nuts or chocolate chips.
- Melt the butter and brown sugar together (either in a saucepan or microwave). Stir in vanilla extract if using. Pour this mixture evenly over the dough pieces.
- Cover the pan with plastic wrap and refrigerate overnight to allow the dough to rise and absorb the flavors.
- In the morning, preheat the oven and bake the bread for 50–60 minutes, or until golden and bubbly. Let it cool for 5–10 minutes before inverting onto a plate to serve.
Notes
- If you’re in a rush, you can refrigerate the dough for just 1-2 hours before baking for a quicker version.
- For a vegan version, use plant-based biscuit dough and dairy-free butter.
- Store leftovers covered at room temperature for up to 2 days, or freeze for up to 2 months.
- Add-ins like chocolate chips, nuts, or berries can be layered in for extra flavor.
- For extra presentation, dust the bread with powdered sugar or drizzle with a vanilla glaze.
