Monkey Bread
A delightful pull-apart bread coated in cinnamon sugar and drenched in buttery sweet sauce, perfect for breakfast or dessert.
Ingredients
Main ingredients
- 2 cans refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter Melted
- ½ cup packed brown sugar Melted
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix granulated sugar and cinnamon together.
- Cut each biscuit dough into quarters and toss the pieces in the cinnamon sugar mixture until well coated.
- In a separate saucepan, melt the butter and brown sugar together. Stir in the vanilla extract.
- Layer the dough pieces in a greased bundt pan, making sure to spread them out evenly.
- Pour the melted butter mixture over the layered dough.
Baking
- Bake for 30-35 minutes or until the top is golden brown and bubbly.
- Allow it to cool for a few minutes, then invert it onto a serving plate.
Notes
Serve warm or at room temperature, and consider adding a drizzle of icing or serving with fresh fruit for extra sweetness. To store leftovers, keep them in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. To reheat, microwave pieces for a few seconds.