Description
This Easy Monkey Bread recipe creates a gooey, cinnamon-sugar delight that’s simple to prepare and perfect for sharing. Using refrigerated biscuit dough makes it quick and convenient.
Ingredients
Units
Scale
- For the Bread:
- 3 cans (7.5 oz each) refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
- For the Sauce:
- 3/4 cup unsalted butter (1 1/2 sticks), melted
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup Bundt pan thoroughly with non-stick cooking spray or butter.
- Coat the Dough:
- In a large plastic bag, combine the granulated sugar and cinnamon.
- Cut each biscuit into quarters.
- Add the biscuit pieces to the bag in batches, shaking to coat them evenly with the cinnamon-sugar mixture.
- Assemble the Bread:
- If using nuts, sprinkle a layer of chopped pecans or walnuts in the bottom of the prepared Bundt pan.
- Layer the coated biscuit pieces in the pan, adding more nuts between layers if desired.
- Prepare the Sauce:
- In a medium bowl, mix the melted butter, brown sugar, and vanilla extract until smooth.
- Add the Sauce:
- Pour the butter and brown sugar mixture evenly over the layered biscuit pieces in the pan.
- Bake:
- Bake in the preheated oven for 35 to 40 minutes, until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool and Serve:
- Allow the Monkey Bread to cool in the pan for about 10 minutes.
- Place a serving plate over the Bundt pan and carefully invert to release the bread.
- Serve warm, allowing guests to pull apart pieces with their fingers.
Notes
- For added flavor, consider incorporating raisins or dried cranberries along with the nuts.
- Monkey Bread is best enjoyed fresh and warm but can be stored in an airtight container at room temperature for up to 2 days.
- Reheat leftovers in the microwave for a few seconds to restore warmth and softness.