Classic Monkey Bread
This classic monkey bread recipe features soft, pull-apart biscuit pieces coated in cinnamon sugar and drenched in a buttery brown sugar sauce, baked to golden perfection.
Equipment
- bundt pan
- medium bowl
- zip-top bag
- small saucepan
- baking sheet
- oven mitts
Ingredients
Main
- 2-3 cans refrigerated biscuit dough (16.3 oz each) flaky layers or Grands style
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- ¾ cup unsalted butter
- ½ cup packed light brown sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Generously grease a 10-12 cup bundt pan with butter or non-stick spray to ensure easy release.
- Separate each biscuit from the cans of dough and cut them into 4-6 smaller, 1-inch pieces.
- Combine granulated sugar and cinnamon in a bowl or zip-top bag, then add dough pieces and shake until evenly coated.
- Arrange all the coated dough pieces evenly at the bottom of the prepared bundt pan.
Cooking
- Melt ¾ cup unsalted butter in a small saucepan over medium heat, then stir in ½ cup packed brown sugar and 1 tsp vanilla extract.
- Bring the sauce to a gentle simmer, stirring constantly until the sugar dissolves and the sauce is smooth.
- Carefully pour the hot butter-sugar sauce evenly over the dough in the bundt pan.
- Place the bundt pan on a baking sheet and bake in a preheated oven at 350°F (175°C) for 35-45 minutes, until golden brown and cooked through.
Serving
- Allow the Monkey Bread to cool in the pan for 10-15 minutes to set its structure and absorb the sauce.
- Place a large serving plate over the bundt pan and carefully invert it onto the plate using oven mitts, then serve warm.
Notes
Generously greasing the bundt pan is key for easy release. Don't skip the cooling time; it allows the monkey bread to set properly and absorb all the delicious sauce before inverting and serving. You can also add chopped nuts or dried fruit to the dough for extra flavor and texture if desired.