Description
This Classic Monkey Bread recipe is a delightful, pull-apart cinnamon bread made from refrigerated biscuit dough coated in a sweet cinnamon sugar mixture and baked to golden perfection. Perfect for breakfast or as a sweet treat, this easy-to-make monkey bread is sure to impress!
Ingredients
Scale
For the Monkey Bread:
- 3 cans (7.5 ounces each) refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and generously grease a 10-inch Bundt pan with butter or nonstick spray.
- Prepare the biscuit pieces: Cut each biscuit into quarters. In a large zip-top bag, combine the granulated sugar and cinnamon. Add the biscuit pieces in batches and shake until evenly coated.
- Layer the monkey bread: If using, sprinkle half the nuts in the bottom of the pan. Layer the coated biscuit pieces in the pan, adding the remaining nuts halfway through.
- Make the caramel sauce: In a small saucepan over medium heat, melt the butter and stir in the brown sugar and vanilla until smooth and combined. Pour the mixture evenly over the biscuit pieces in the pan.
- Bake and serve: Bake for 35 to 40 minutes, or until golden brown and cooked through. Let cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm by pulling apart the pieces.
Notes
- Add a drizzle of cream cheese glaze or melted chocolate for an extra-indulgent finish.
- Leftovers can be reheated in the microwave for 10–15 seconds.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 24g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
