Description
This Classic Monkey Bread is made with soft biscuit dough coated in cinnamon sugar, layered in a Bundt pan, and baked with a buttery caramel sauce for the ultimate pull-apart treat everyone loves.
Ingredients
2 cans (16 oz each) refrigerated biscuit dough
1 cup granulated sugar
2 tsp ground cinnamon
½ cup unsalted butter (1 stick)
¾ cup brown sugar, packed
1 tsp vanilla extract (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a Bundt pan generously with butter or nonstick spray.
2. Cut each biscuit into 4 small pieces. In a bowl, mix granulated sugar and cinnamon. Roll each dough piece in the mixture until coated.
3. Place coated dough pieces evenly into the greased Bundt pan.
4. In a saucepan, melt butter and brown sugar over medium heat until smooth and bubbly. Stir in vanilla, then pour evenly over biscuit pieces.
5. Bake 35–40 minutes until golden brown and bubbling. Cool 10 minutes, then invert onto a serving plate.
6. Serve warm by pulling apart pieces with your hands and enjoy!
Notes
Add chopped pecans or walnuts for crunch.
Swap cinnamon for pumpkin spice for a fall twist.
Drizzle with cream cheese glaze for an extra indulgent treat.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 24g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Classic Monkey Bread, Pull-Apart Cinnamon Bread, Easy Monkey Bread, Sticky Bun Dessert