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!
Servings: 6
Calories: 307kcal
Equipment
- bundt pan
- nonstick spray
Ingredients
- 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
Instructions
- 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!
Notes
- 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!
Nutrition
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