The best easy monkey bread recipe! Tender biscuit dough is tossed in cinnamon sugar, drenched in a buttery brown sugar sauce, and baked to golden brown perfection.
Ingredients
30ouncerefrigerated biscuit dough*
1cupgranulated sugar
2Tablespoonscinnamon
1cuplight brown sugarpacked
½cupbutter1 stick, melted
Instructions
Preheat oven to 325° F. Coat a bundt pan with a layer of non-stick cooking spray and set aside.
Cut each biscuit into quarters. Add cinnamon, granulated sugar, and half the biscuit quarters to a large zip-top bag and shake to coat. Remove biscuits from the bag and place them into the prepared pan. Repeat to coat remaining biscuits in the cinnamon-sugar mixture.
In a small bowl, stir to combine the melted butter and brown sugar, then pour evenly over the biscuits in the Bundt pan.
Bake for 30-40 minutes or until the top is golden brown and the center is cooked through. Remove from the oven and allow to cool for 10 minutes before turning over onto a plate.
Video
Notes
Biscuit dough: You will need about 30 ounces of refrigerated biscuit dough (the non-flakey kind). I used four 7.5 oz. cans of generic store brand buttermilk biscuits, but Pillsbury biscuits great too.Baking: If the top is getting too browned but the center is still doughy, tent with foil.Storage: Leftovers can be kept in an airtight container at room temperature for a few days. For longer storage wrap well and freeze for up to 3 months. Make ahead: You can prep in the pan the night before, then wrap tightly with plastic wrap and refrigerate overnight. Allow it to come to room temperature in the morning before baking or add a few minutes to the cooking time.