Description
Indulge in the sweet, gooey goodness of Classic Monkey Bread, a beloved pull-apart treat perfect for breakfast or dessert. This easy recipe features tender biscuit pieces coated in cinnamon sugar, baked to golden perfection, and drizzled with a buttery brown sugar glaze.
Ingredients
Scale
Dough:
- 3 cans (7.5 oz each) refrigerated biscuit dough
Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Brown Sugar Glaze:
- 1/2 cup unsalted butter
- 3/4 cup packed brown sugar
- 1/2 teaspoon vanilla extract
Additional:
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a bundt pan with nonstick spray.
- Cut and Coat: Cut each biscuit into quarters. In a large zip-top bag, combine granulated sugar and cinnamon. Add the biscuit pieces in batches and shake to coat evenly. Place the coated biscuit pieces into the prepared bundt pan.
- Make the Glaze: In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until fully combined and bubbling, about 2 minutes. Remove from heat and stir in vanilla extract. Pour the mixture evenly over the biscuit pieces.
- Bake: Bake for 35–40 minutes until golden brown and cooked through. Let cool for 10 minutes, then invert onto a plate. Serve warm and enjoy!
Notes
- Optional add-ins like chopped pecans or walnuts can be layered for extra crunch.
- Leftovers can be stored at room temperature for up to 2 days or reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 22g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
