Monkey Bread
User Reviews
5
Monkey Bread
Description
This Monkey Bread recipe starts with refrigerated buttermilk biscuit dough cut into quarters and coated thoroughly in cinnamon sugar. The coated dough pieces are layered in a bundt pan. A hot sauce made of butter and light brown sugar is poured over the dough, infusing it with richness and sweetness during baking. The bundt pan is baked until the bread achieves a deep golden color.
After baking and a brief cooling period, the bread is inverted onto a plate, revealing the sticky surface formed by the caramelized sugar and butter mixture. The pull-apart design makes this treat easy to serve in portions without utensils. The biscuit dough yields soft, tender pockets of dough surrounded by a sweet crust.
Monkey Bread suits morning gatherings or snacks, offering a nostalgic and comforting flavor of cinnamon and caramel.
Preparing extra cinnamon sugar allows for additional uses like sprinkling on other dishes. The bread can be assembled ahead of time and refrigerated before baking to ease morning preparations. Browning the butter before adding sugar adds a toasty depth to the sauce. Variations including berries, nuts, or spices offer creative flavor options.
Ingredients
- 3 (16.3-ounce) package buttermilk biscuit dough refrigerated
- 1 cup granulated sugar (200g)
- 1 tablespoon ground cinnamon
- 1 cup butter 226g, unsalted
- ¾ cup light brown sugar 165g, packed
Instructions
- Preheat oven to 350F.
- Separate the biscuit dough rounds, cut each biscuit into quarters, and place the pieces in a large zip-top bag. Add the sugar and cinnamon, seal, and shake until the biscuit pieces are evenly coated (you can do this in batches if needed).
- Lightly grease a 10-inch bundt pan and place the coated biscuit pieces in the pan.
- In a small saucepan, combine the butter and brown sugar. Cook over medium heat, stirring occasionally, until the mixture starts to boil and the butter is completely melted. Pour the hot sugar mixture over the biscuit pieces in the pan.
- Bake for 40 to 45 minutes or until the top is deep golden brown. Place the pan on a wire rack and let cool for 10 minutes. After cooling, place a large serving plate on top of the pan and carefully flip the pan over to invert the bread onto the plate. Remove the pan and let the bread cool for a few more minutes before serving warm.
Notes
- For easy cleanup, place the bundt pan on a parchment-lined sheet pan to catch drips during baking.
- Make extra cinnamon sugar to sprinkle on other breakfast dishes or drinks.
- The assembled monkey bread can be refrigerated overnight before baking, allowing for early morning preparation.
- Browning the butter before adding sugar intensifies the flavor of the sauce.
- You can customize the bread by adding berries, nuts, or spices like cardamom or pumpkin pie spice in layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 822 kcal
% Daily Value*
| Calories | 822kcal | 41% |
| Carbohydrates | 127g | 42% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 824mg | 34% |
| Potassium | 39mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 45g | 90% |
| Vitamin A | 712IU | 14% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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