Monkey Bread

Monkey bread is a sweet pull-apart bread with each bite coated in cinnamon sugar and a buttery brown sugar glaze. It is a gooey and delicious breakfast confection that is hard to beat.

Prep Time10

Cook Time35

Total Time45

Servings: Servings

Author: Carlee

Ingredients

Biscuits

32 ounces refrigerated biscuit dough
1½ teaspoons ground cinnamon
½ cup granulated sugar

Brown Sugar Glaze

½ cup butter
1 pinch salt
1 cup light brown sugar packed
1 teaspoon ground cinnamon
1 Tablespoon water

Instructions

Preheat oven to 350℉ and grease a Bundt pan.
In a medium mixing bowl or Ziploc bag, mix together the 1½ teaspoons ground cinnamon and ½ cup granulated sugar.
Cut the 32 ounces refrigerated biscuit dough into small pieces. For small biscuits, cut into quarters. For larger biscuits, cut into sixths. Working in batches, toss the bits of biscuits in the cinnamon sugar to coat. Arrange the coated biscuits evenly around the prepared pan.
In a medium saucepan, melt the ½ cup butter over medium heat.
Add the 1 cup light brown sugar, 1 teaspoon ground cinnamon, 1 Tablespoon water, and 1 pinch salt. Continue to cook over medium heat, stirring frequently, until it starts to boil.
Pour the brown sugar mixture over the biscuits. Then bake for about 35 minutes.
Allow to cool for 3-5 minutes and then invert onto serving plate.
Monkey bread is best served warm. Leftovers can be reheated in the microwave.

Notes

Leftover monkey bread should be covered and stored at room temperature for up to 3 days.

Nutrition

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