Monkey Bread
Caramelized brown sugar glaze drenches buttermilk biscuit pieces coated in cinnamon sugar for the best pull apart Monkey Bread. Made with biscuit dough, it’s so easy and preps in 10 minutes!
Servings: 12 servings
Equipment
Ingredients
- ¾ cup granulated sugar
- 2 ½ teaspoons ground cinnamon
- 2 (16 oz) cans refrigerated buttermilk biscuits
- ¾ cup unsalted butter
- 1 cup brown sugar
Instructions
- Preheat oven to 350°F. Add sugar and ground cinnamon to a gallon zip top bag. Shake until well mixed.
- Using a pizza cutter, cut biscuits into quarters and drop into zip bag. Shake until biscuit pieces are well coated—the bag will be full, but just keep shaking!
- Thoroughly grease a 12-cup bundt pan. Place biscuit pieces into pan in an even layer.1 Use leftover sugar in another recipe.
- Melt brown sugar and butter in a medium saucepan over medium low heat. Stirring frequently, cook until the two ingredients become one cohesive liquid, like caramel.2 Pour this mixture evenly over biscuits.
- Bake for 40-45 minutes, until deep golden brown and cooked in the center. Mine took 42 minutes. Test for doneness: use a fork to carefully pull a piece out of the center, tear it in half to check for cooked dough.
- Cool in pan for 10 minutes, then turn onto a plate, tapping the bottom of the pan to loosen.3 Enjoy!
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Notes
Be sure to check out my Tips section for tips and tricks on making the very best monkey bread.
- 1: Make sure not to overfill your bundt pan. It should be 2/3 full to avoid overflow during baking.
- 2: Stir in any additional, separate layer of butter until the brown sugar and butter fully combine—this is the key to the perfect, glossy, smooth glaze.
- 3: Don’t cool longer, as it might get stuck to the pan. If the monkey bread gets stuck, use a heatproof spatula to loosen the sides.