Description
Gooey, buttery, and totally irresistible, this Easy Monkey Bread is a dessert-breakfast hybrid.
Ingredients
Scale
- 3 cans (7.5 oz each) refrigerated biscuit dough
- 1 cup granulated sugar
- 2–3 tsp ground cinnamon
- 1 cup packed brown sugar
- 1½ sticks (¾ cup) unsalted butter, melted
- Optional: vanilla extract, chopped pecans, mini chocolate chips, icing drizzle
Instructions
- Heat oven to 350°F (175°C). Generously grease a bundt pan with butter or nonstick spray.
- Open biscuit cans, separate biscuits, and cut each one into quarters.
- In a large zip-top bag or bowl, combine granulated sugar and cinnamon. Toss biscuit pieces in batches to coat thoroughly.
- Place coated pieces into the greased pan. Add pecans or chocolate chips between layers if desired.
- Melt butter and stir in brown sugar until smooth, about 2–3 minutes. Add a splash of vanilla if you like.
- Pour the butter-brown sugar mixture evenly over the dough. Bake 35–40 minutes until golden brown and cooked through.
- Cool 10 minutes, then carefully invert onto a serving plate. Serve warm, gooey, and irresistible!
Notes
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Monkey Bread, Easy Monkey Bread, Pull-Apart Bread, Cinnamon Bread