Get ready to transform ordinary canned biscuits into an irresistible, pull-apart masterpiece that'll have everyone fighting for the gooey, cinnamon-sugar-coated pieces! Monkey Bread isn't just a dessert; it's a magical culinary experience that turns simple ingredients into a crowd-pleasing sensation. Whether you're hosting a brunch, looking for a quick family treat, or craving something sweet that requires minimal effort, this recipe is your golden ticket to dessert heaven.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cans refrigerated biscuit dough
- 1 cup sugar
- 2 teaspoons cinnamon
- 1/2 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 9-inch bundt pan or tube pan with butter or non-stick cooking spray to prevent sticking.
- Open the refrigerated biscuit cans and separate each biscuit. Cut each biscuit into quarters using a sharp knife, creating bite-sized pieces.
- In a medium mixing bowl, combine the sugar and ground cinnamon. Mix thoroughly until the cinnamon is evenly distributed throughout the sugar.
- Place the melted butter in a separate shallow bowl. Take each biscuit piece and first dip it into the melted butter, ensuring it's completely coated.
- After buttering, roll each piece in the cinnamon-sugar mixture, coating it completely. This will create a sweet, spicy exterior for each piece.
- Begin layering the coated biscuit pieces into the prepared bundt pan. Drop them randomly to create an uneven, clustered appearance typical of monkey bread.
- Continue layering and adding pieces until all biscuit quarters are used, creating multiple layers throughout the pan.
- Pour any remaining melted butter evenly over the top of the layered biscuit pieces. Sprinkle any leftover cinnamon-sugar mixture on top for extra flavor.
- Place the pan in the preheated oven and bake for 30-35 minutes. The bread is done when the top is golden brown and the center is cooked through.
- Remove from the oven and let cool in the pan for 10 minutes. This resting time helps the bread set and makes it easier to remove.
- Carefully invert the monkey bread onto a serving plate. Allow it to cool for an additional 5-10 minutes before pulling apart and serving.
- Serve warm and enjoy the gooey, sweet, pull-apart texture of this classic American dessert.
Tips
- Use fresh, cold biscuit dough straight from the refrigerator for easier cutting and handling.
- Don't overcrowd the bundt pan - leave some space between pieces for expansion and even baking.
- For extra decadence, consider adding chopped nuts like pecans between layers or drizzling a simple glaze over the top after baking.
- Ensure your butter is melted but not scorching hot when coating the biscuit pieces.
- Let the monkey bread rest for 10 minutes after baking to help it set and make removal easier.
- Serve warm for the most incredible texture - the gooey, pull-apart magic is best experienced fresh from the oven!
Nutrition Facts
Calories: 359kcal
Carbohydrates: 45g
Protein: 4g
Fat: 20g
Saturated Fat: 9g
Cholesterol: 27mg
