Description
Gooey, pull-apart monkey bread brings warm cinnamon comfort straight from Southern kitchens. Sticky caramel glaze and pillowy dough create an irresistible breakfast treat you cannot resist savoring with morning coffee.
Ingredients
Scale
Main Ingredients:
- 2 tubes refrigerated biscuit dough (8 biscuits each)
- 3/4 cup (177 ml) granulated sugar
- 1 cup (240 ml) brown sugar
- 3/4 cup (170 g) butter
Spices and Flavoring:
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9-cup Bundt pan with butter or non-stick spray to prevent adhesion.
- Extract biscuits from cans and slice each into four uniform segments to guarantee even baking and optimal caramel absorption.
- Transfer biscuit pieces into a large sealable bag, add granulated sugar and ground cinnamon, then vigorously shake to create a complete cinnamon-sugar coating that enhances flavor and develops a crispy exterior.
- Distribute the cinnamon-coated biscuit pieces evenly throughout the prepared Bundt pan, ensuring comprehensive sauce penetration across all layers.
- Combine butter and brown sugar in a small saucepan over medium heat, stirring continuously until the mixture transforms into a smooth, glossy caramel sauce. Carefully drizzle the warm sauce uniformly over the biscuit pieces.
- Transfer the pan to the preheated oven and bake for approximately 35 minutes, monitoring until the surface achieves a rich golden-brown color and the interior becomes fully cooked. Test doneness by inserting a toothpick into the center, which should emerge clean.
- Allow the Monkey Bread to rest in the pan for 5 minutes, then invert onto a serving plate. Let it cool an additional 10 minutes to permit the caramel sauce to slightly stabilize, creating an easily pull-apart texture.
Notes
- Use refrigerated biscuit dough at room temperature for easier cutting and more uniform pieces.
- Ensure each biscuit piece is evenly coated with cinnamon-sugar for consistent flavor throughout the bread.
- Let the bread cool slightly before inverting to prevent burning and allow caramel sauce to set.
- For a gluten-free version, substitute regular biscuits with gluten-free biscuit dough or make homemade dough using alternative flour blends.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 490
- Sugar: 33 g
- Sodium: 570 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg