Description

Monkey Bread is a sweet, sticky, pull-apart pastry made from soft dough pieces coated in cinnamon sugar and baked with a buttery brown sugar glaze. It’s perfect for breakfast, brunch, or dessert.

Ingredients

2 cans (16.3 oz each) refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons ground cinnamon
1 cup packed brown sugar
3/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract (optional)
Non-stick cooking spray

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Instructions

Preheat the oven to 350°F (175°C). Grease a Bundt pan with non-stick cooking spray.
Cut each biscuit into quarters and set aside.
In a large plastic bag, combine granulated sugar and cinnamon. Add biscuit pieces and shake to coat evenly.
Layer the coated biscuit pieces in the prepared Bundt pan.
In a medium bowl, mix melted butter, brown sugar, and vanilla extract. Pour the mixture evenly over the biscuit pieces in the pan.
Bake for 35–40 minutes, or until the top is golden brown and the dough is cooked through.
Allow to cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm and enjoy!

Notes

Optional: add chopped nuts or raisins between the biscuit layers for extra texture.
Use homemade dough if preferred instead of canned biscuits.
Best served warm but can be reheated in the microwave for a few seconds.