Monkey Bread
A delightful pull-apart pastry made with biscuit dough, cinnamon, and sugar that's perfect for sharing.
Equipment
- Oven
- 10-Inch Bundt Pan
- Mixing Bowl
- Zip-top Bag
- Saucepan
Ingredients
- 3 packages refrigerated buttermilk biscuit dough (16.3 ounces each)
- 1 cup granulated sugar
- 1 Tbsp. ground cinnamon
- 1 cup unsalted butter
- 3/4 cup packed light brown sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Open the biscuit dough packages and cut each biscuit into quarters. Place the pieces in a large zip-top bag.
- In the bag, combine granulated sugar and cinnamon. Seal the bag and shake until the biscuit pieces are evenly coated.
- Grease a 10-inch bundt pan with cooking spray or butter.
- Layer the coated biscuit pieces in the greased bundt pan.
- In a small saucepan, melt the butter with brown sugar over medium heat, stirring until combined.
- Pour the melted butter mixture over the biscuit pieces in the pan.
- Bake for 40 to 45 minutes, until golden brown.
- Cool in the pan for about 10 minutes, then invert onto a serving plate.
- Serve warm and enjoy pulling apart the pieces!
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Notes
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.