Monkey Bread
User Reviews
4.4
Monkey Bread
Description
This Monkey Bread recipe uses refrigerated biscuit dough cut into pieces and coated with a mixture of granulated sugar and ground cinnamon. The sugared dough pieces are layered in a greased bundt pan. A caramel sauce made from melted butter and brown sugar is poured over the dough before baking to create a sticky, sweet glaze.
When baked at 350 degrees for about 35 minutes, the dough cooks through and the caramel melds with the cinnamon sugar coating. The bread cools briefly before being inverted out of the bundt pan, revealing the sticky, caramelized exterior with soft, fluffy bread inside. The bite-sized pieces pull apart easily to serve.
The recipe recommends using a 9-cup bundt pan; placing a baking sheet beneath can catch any caramel drips. This treat is ideal for sharing at breakfast or as a snack, offering a warm combination of cinnamon, sugar, and buttery caramel flavors.
Test your bundt pan capacity before baking to ensure proper fit. Handling the pan carefully when flipping helps preserve the bread’s shape.
Ingredients
- 2 tubes biscuit dough 8 biscuits each, refrigerated
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- ¾ cup butter
- 1 cup brown sugar
Instructions
- Preheat oven to 350 degrees. Liberally grease a 9 cup bundt pan.
- Remove the biscuits from the can and cut each biscuit into 4 pieces.
- Place biscuit pieces into a large zip top bag and add the granulated sugar and cinnamon. Seal the bag and shake to coat the biscuit pieces in the cinnamon and sugar.
- Add the biscuit pieces to the prepared bundt pan.
- Melt the butter and brown sugar in a small sauce pan over medium heat, stirring often. Once smooth and combined, pour the mixture over the biscuits.
- Bake for 35 minutes or until no longer doughy in the center.
- Let cool for 5 minutes and then carefully flip onto a serving dish.
- Let cool for 10 minutes before serving.
Notes
- Verify your bundt pan holds 9 cups of water before using to ensure it's the right size for the recipe.
- Place your bundt pan on a baking sheet to catch any caramel drips during baking for easier cleanup.
- Cool the bread after baking and before inverting the pan to keep the shape intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 1g | 2% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 46mg | 15% |
| Sodium | 162mg | 7% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 532IU | 11% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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