Monkey Bread
This soft and fluffy caramel monkey bread is made with store-bought biscuits, sugar, butter, and cinnamon. Perfect for breakfast, brunch, or dessert!
Prep Time10 minutes mins
Cook Time37 minutes mins
Total Time47 minutes mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 307kcal
- 2 cans (16.3 oz) refrigerated original biscuits
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 3/4 cups brown sugar
- 1/2 cup unsalted butter melted
Preheat the oven to 350 degrees F. and spray a bundt pan with nonstick spray.
Open the biscuit cans and cut each biscuit into quarters.
Combine the granulated sugar and ground cinnamon in a large freezer or paper bag.
Place 1/2 of the biscuit quarters into the bag and shake to mix evenly. Place the sugar coated biscuit quarters in the bundt pan. Repeat with the remaining biscuit quarters.
Combine the melted butter and brown sugar. Mix well for about 40 seconds. It should be nice and thick like caramel.
Pour the brown sugar mixture all over the biscuits. Bake uncovered for 37-40 minutes.
Once it's done baking, allow it to cool for 5-10 minutes and then turn it over onto a plate and enjoy!
- Make sure to mix the brown sugar and melted butter well!
- If you enjoy monkey bread on the softer side, only bake for 35-37 minutes. If you like it well done, bake for 40-45 minutes. Every oven is different, so please keep that in mind.
- Coat each biscuit quarter generously with the sugar cinnamon mixture.
- If there's any sugar cinnamon mixture leftover, simply pour it over the biscuits.
- You can modify this recipe to your liking, want to add some crunch? Throw in pecans or walnuts!
Calories: 307kcal | Carbohydrates: 44g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 13mg | Potassium: 44mg | Fiber: 1g | Sugar: 43g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg