Monkey Bread

This crave-able delight features tiers of cinnamon-sugar coated biscuits in a sea of buttery brown sugar. There’s also a hint of warming vanilla, so every bite brings nuances of freshly baked cinnamon rolls.

Course Breakfast, Dessert

Cuisine American

Diet Vegetarian

Keyword monkey bread, pull apart bread, puzzle bread

Prep Time 15

Cook Time 30

Resting Time 10

Total Time 55

Servings

Calories 204kcal

Author Robin Miller

Equipment

Ingredients

½ cup granulated sugar
2 teaspoons ground cinnamon
2 16.3-ounce cans refrigerated buttermilk biscuits, regular, butter flavor, or a combination, just not the flaky variety
¾ cup unsalted butter 12 tablespoons
¾ cup packed light brown sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F.
Coat a 9.5- to 10-inch fluted tube or Bundt pan (10 to 12 cup capacity) with nonstick cooking spray or a thin coating of butter.
In a large bowl, combine the granulated sugar and cinnamon and mix to combine.
Separate the biscuit dough and cut each biscuit into four equal pieces.
Working in batches, add the biscuit pieces to the cinnamon-sugar mixture and toss to coat.
Arrange the biscuits in the prepared pan. Set aside.
Melt the butter and brown sugar together in a small saucepan over medium heat.
Cook until the mixture is bubbly and the brown sugar has dissolved.
Remove the pan from the heat and stir in the vanilla.
Pour the butter mixture over the biscuits in the pan.
Place the pan on a foiled-lined baking sheet (this will catch any drips during baking).
Bake for 28 to 33 minutes, until the biscuits are puffed up and cooked through (the center should reach 190 to 200 degrees F).
Cool the monkey bread in the pan, on a wire rack, for 10 minutes (and no longer than 15 minutes).
Place a large serving plate on top of the pan and carefully flip the pan over.
Remove the pan and let the bread cool for a few more minutes before serving.

Video

Nutrition