Description

Monkey Bread is a pull-apart dessert made from soft dough balls coated in cinnamon sugar and baked with a gooey caramel glaze. It’s sweet, sticky, and perfect for sharing at breakfast or brunch.

Ingredients

Units Scale

2 cans (16 oz total) refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup unsalted butter
1/2 cup packed brown sugar
Optional: 1/2 cup chopped pecans or walnuts

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Instructions

Preheat oven to 350°F (175°C). Grease a bundt pan well.
Cut each biscuit into quarters. In a large zip-top bag, combine granulated sugar and cinnamon. Add biscuit pieces and shake until coated.
If using nuts, sprinkle them into the bottom of the prepared pan. Layer coated dough pieces on top.
In a small saucepan, melt butter and brown sugar over medium heat until smooth and bubbling. Pour evenly over the dough in the pan.
Bake for 35–40 minutes, or until golden brown and no longer doughy in the center.
Cool in pan for 5–10 minutes, then invert onto a serving plate. Serve warm, pulling pieces apart with your fingers.

Notes

Let it rest before inverting to avoid hot caramel spilling.
You can make it the night before and bake in the morning.
Drizzle with a vanilla glaze or cream cheese frosting for added sweetness.

Nutrition

Serving Size: 1 piece
Calories: 300
Sugar: 20g
Sodium: 400mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg