Description
If you’ve never had Monkey Bread, you’re in for a real treat! This warm, pull-apart cinnamon-sugar delight is soft, buttery, and caramelized to perfection—and the best part? It’s made with canned biscuits for an effortless, no-fuss recipe! Perfect for weekend brunch, holiday mornings, or a cozy dessert, this sweet treat disappears fast. Serve it warm with fresh fruit, a cup of coffee, or even a scoop of ice cream for the ultimate indulgence! 😍
Ingredients
✔️ 3 (16 oz) cans buttermilk biscuits
✔️ 1 cup granulated sugar
✔️ 2 tsp ground cinnamon
✔️ 12 tbsp butter (1 ½ sticks)
✔️ ¾ cup light brown sugar
Instructions
1️⃣ Preheat oven to 350°F and generously grease a Bundt pan with cooking spray.
2️⃣ Cut biscuits into quarters and set aside.
3️⃣ Coat the dough: In a large Ziploc bag, combine granulated sugar and cinnamon. Shake well. Add 8-10 biscuit pieces at a time, seal, and shake to coat. Repeat until all pieces are coated and placed in the pan.
4️⃣ Make the caramel sauce: Melt butter and stir in brown sugar until well combined. Pour evenly over the biscuit pieces.
5️⃣ Bake for 35-40 minutes until golden brown and bubbly.
6️⃣ Invert & serve: Carefully flip the Bundt pan onto a serving plate, lift the pan, and let the warm, gooey goodness flow!
Notes
❄️ Room Temp: Store in an airtight container for up to 2 days.
❄️ Fridge: Keeps fresh for 3-4 days.
❄️ Freezer: Freeze in a sealed container for 1-2 months. Thaw at room temp before serving.
🔥 Reheat: Warm in the microwave for 10-15 seconds for that fresh-out-of-the-oven taste!
- Prep Time: 10 mins
- Cook Time: 40 minutes
Nutrition
- Serving Size: 10-12