Description
This classic Monkey Bread recipe features soft, pillowy buttermilk biscuits coated in cinnamon-sugar, baked to gooey perfection with a buttery brown sugar glaze. Perfect for breakfast, brunch, or special gatherings, it’s an easy pull-apart treat everyone loves.
Ingredients
Biscuit Dough
- 3 cans buttermilk biscuits (non-flaky)
Cinnamon-Sugar Coating
- 1 cup granulated sugar
- 2 to 3 teaspoons cinnamon
Butter-Brown Sugar Glaze
- 1 cup butter
- 1/2 cup brown sugar (light or dark)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and let it heat while you prepare the bread. Grease a Bundt pan generously for easy release after baking.
- Cut the Biscuits: Open all 3 cans of buttermilk biscuits and cut each biscuit into quarters. This creates perfectly sized pieces for pull-apart bread.
- Prepare the Cinnamon-Sugar Mixture: In a large zip-top bag (1-gallon size), combine 1 cup granulated sugar with 2 to 3 teaspoons of cinnamon, based on your preference. Shake the bag to mix well.
- Coat the Biscuit Pieces: Add all the biscuit quarters to the bag with the cinnamon-sugar mixture. Seal the bag and shake vigorously until each piece is evenly coated. Spread the coated pieces evenly into the prepared Bundt pan.
- Make the Butter-Brown Sugar Glaze: In a saucepan over medium-high heat, melt 1 cup of butter together with 1/2 cup of brown sugar. Stir frequently and cook for a few minutes until the mixture is well combined and becomes a single glossy sauce.
- Assemble and Bake: Pour the warm butter-brown sugar glaze evenly over the biscuit pieces in the Bundt pan. Bake in the preheated oven for 35 to 40 minutes, until the top is a deep, dark golden brown and the bread is cooked through.
- Cool and Unmold: Remove the Monkey Bread from the oven and allow it to cool in the pan for 15 to 30 minutes. Carefully invert onto a serving plate and let any excess glaze drizzle over the bread. Serve warm and enjoy!
Notes
- If you prefer less cinnamon flavor, use 2 teaspoons instead of 3.
- You can use either light or dark brown sugar for the glaze, depending on your flavor preference.
- Grease your Bundt pan thoroughly to prevent sticking.
- Monkey Bread is best served warm, but leftovers can be reheated in the microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 330
- Sugar: 19g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
