Monkey Bread
Buttery, cinnamon-sugar coated monkey bread is super easy to make, thanks to pre-made biscuit dough! This classic bake makes an awesome breakfast or snack.
Servings: 12
Ingredients
- 3 cans (16.3 ounces per can) refrigerated biscuits, I used Pillsbury Grands
- 1 tablespoon ground cinnamon
- 1 cup granulated sugar
- 1 cup butter
- ¾ cup brown sugar
Instructions
- Preheat the oven to 350°F.
- Generously spray a Bundt pan (or angel food cake pan) with cooking oil. Set aside.
- In a small bowl, mix together the ground cinnamon and granulated sugar. Set the bowl aside.
- Open the rolls of refrigerated biscuit dough. Remove the dough and separate the individual biscuits. Cut each biscuit into 4 pieces. Roll one piece at a time in the sugar mixture to coat, and place in the prepared Bundt pan.
- In a medium saucepan, melt the butter and stir in the brown sugar. Whisk continuously until the sugar is completely dissolved.
- Pour the butter mixture evenly over the biscuit dough in the Bundt pan.
- Place the Bundt pan into the preheated oven and bake for 40 minutes, or until the center of the monkey bread registers at 190°F on an Instant-Read thermometer.
- Allow the monkey bread to cool slightly. Then place an oven-safe plate over the Bundt pan. Using two oven mitts, to prevent burns, carefully flip the pan and plate over together.
- Gently lift the pan, leaving the monkey bread on the plate. Serve warm and enjoy!
Nutrition
Calories: 668kcal | Carbohydrates: 86g | Protein: 7g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 1207mg | Potassium: 280mg | Fiber: 2g | Sugar: 34g | Vitamin A: 477IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 4mg
