Easy Monkey Bread Recipe
This easy monkey bread uses canned biscuits coated in cinnamon sugar and drizzled with buttery brown sugar for a quick, pull-apart treat that's ready in 45 minutes.
Ingredients
- 2 cans 16.3 oz each refrigerated biscuit dough
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup brown sugar packed
- 1 stick 8 tablespoons salted butter
Instructions
- Prepare Pan and Ingredients: Preheat oven to 350°F. Generously grease a 10-12 cup bundt pan with butter or cooking spray. Open both cans of biscuit dough and cut each biscuit into quarters (about 64 pieces total). In a medium bowl, combine granulated sugar and cinnamon, mixing thoroughly.
- Coat Biscuit Pieces: Roll each biscuit quarter in the cinnamon sugar mixture until completely covered. Place coated pieces into the prepared bundt pan, distributing evenly. The pan should be about two-thirds full.
- Make Butter Topping: In a small saucepan over medium heat, melt the butter. Add brown sugar and stir continuously for 2-3 minutes until the brown sugar dissolves completely. The mixture should be smooth and slightly bubbly.
- Assemble and Bake: Pour the butter and brown sugar mixture evenly over the biscuit pieces in the bundt pan. Place the bundt pan on a baking sheet to catch drips. Bake for 30-35 minutes until the top is golden brown and biscuits are cooked through.
- Cool and Serve: Remove from oven and let cool for exactly 20 minutes. Place a serving plate over the bundt pan and carefully flip together. Gently lift the pan off. Serve warm and pull apart the sticky pieces.
Notes
Greasing the pan: Use extra butter or cooking spray to coat every crevice of the bundt pan to prevent sticking.
Doneness test: Insert an instant-read thermometer into the center—it should read 190°F when done.
Make-ahead: Assemble completely, cover tightly, and refrigerate overnight. Bake the next morning, adding 5 extra minutes to baking time.
Variations: Add 1/2 cup chopped pecans, 1/3 cup raisins, or 1/2 cup chocolate chips for different flavors.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in microwave for 10-15 seconds or in 300°F oven for 10 minutes.
Freezing: Wrap cooled monkey bread in plastic wrap and aluminum foil. Freeze for up to 3 months.
Claude can make mistakes. Please double-check responses.
Doneness test: Insert an instant-read thermometer into the center—it should read 190°F when done.
Make-ahead: Assemble completely, cover tightly, and refrigerate overnight. Bake the next morning, adding 5 extra minutes to baking time.
Variations: Add 1/2 cup chopped pecans, 1/3 cup raisins, or 1/2 cup chocolate chips for different flavors.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in microwave for 10-15 seconds or in 300°F oven for 10 minutes.
Freezing: Wrap cooled monkey bread in plastic wrap and aluminum foil. Freeze for up to 3 months.
Claude can make mistakes. Please double-check responses.