Monkey Bread
User Reviews
5
Monkey Bread
Description
This Monkey Bread recipe starts with refrigerated biscuit dough cut into small pieces. These pieces are tossed in a cinnamon sugar mixture, which caramelizes during baking and creates a sweet, spiced crust. Layering the coated dough with chopped pecans adds a nutty crunch that complements the soft, fluffy dough inside. A brown sugar and melted butter mixture poured over the layers melts down during baking to give a sticky glaze that binds the pieces together.
Baked in a bundt pan until golden and bubbly, the bread is inverted onto a platter once warm, presenting a gooey, pull-apart bread. Its texture contrasts between the tender bread bites inside and the crispy sugar-coated edges.
This dessert can be easily customized by swapping nuts or even adding dried fruit for different flavors. It keeps well stored at room temperature for a few days and freezes for longer storage. Serving with whipped cream or a drizzle of caramel enhances its indulgence.
Ingredients
- 32.6 ounces biscuit dough 2 cans, refrigerated
- ½ cup granulated sugar
- 1 ½ teaspoons cinnamon
- ½ cup pecans optional, chopped
- 1 cup brown sugar
- ¾ cup butter melted
Instructions
- Combine melted butter and brown sugar in a bowl (or small saucepan). Set aside.
- Preheat the oven to 350°F. Grease a bundt pan or spray with cooking spray.
- Cut each biscuit into 4 pieces using kitchen scissors or a pizza cutter. Combine sugar and cinnamon and toss the biscuit pieces in the cinnamon sugar mixture. Shake off excess sugar.
- Layer sugared biscuits and pecans in a greased bundt pan. Top with brown sugar and butter topping.
- Bake for 35 minutes or until golden. While warm, invert onto a serving platter and serve warm with whipped cream.
Notes
- You can substitute or add various nuts and dried fruits to the biscuit pieces for flavor variety.
- To coat biscuit pieces evenly, use a resealable plastic bag or a large bowl to toss with cinnamon sugar.
- Serve Monkey Bread warm alongside whipped cream, vanilla ice cream, caramel sauce, or thinned cream cheese frosting for extra richness.
- Store Monkey Bread in an airtight container at room temperature for up to 3 days; it freezes well for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 775 kcal
% Daily Value*
| Calories | 775 | 39% |
| Carbohydrates | 97g | 32% |
| Protein | 8g | 16% |
| Fat | 41g | 63% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 1233mg | 51% |
| Potassium | 330mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 539IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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