Description
A comforting and gooey monkey bread recipe perfect for breakfast, brunch, or any time you crave something sweet.
Ingredients
Scale
- 2 cans (16 oz each) refrigerated biscuit dough
- 1/4 cup brown sugar, packed
- 1/8 cup ground cinnamon
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter (or 1/2 cup for less oily finish)
- 1/4 cup powdered sugar (for glaze)
- 1 tbsp milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a deep-dish loaf pan or a standard Bundt pan thoroughly with butter or non-stick spray.
- Open the cans of biscuits and break each biscuit into smaller pieces. Roll them into balls roughly the size of 3 tablespoons each.
- Whisk together the white granulated sugar and ground cinnamon until well combined in a medium bowl.
- Roll each dough ball into the cinnamon-sugar mixture until it is completely and evenly coated.
- Place a single layer of the coated dough balls into the bottom of the prepared pan. Sprinkle half of the brown sugar over this first layer.
- Add the remaining dough balls as a second layer. Sprinkle the rest of the brown sugar over the top.
- Melt the butter in the microwave or on the stovetop. Pour the melted butter evenly over the dough balls.
- Sprinkle any leftover cinnamon-sugar mixture over the top for extra crunch.
- Bake for 45 minutes. Check for doneness; the top should be golden brown, and the center should not be doughy.
- Whisk the powdered sugar and milk together to create a smooth glaze while the bread cools slightly.
- Drizzle the glaze over the warm monkey bread and serve immediately.
Notes
For added joy, serve warm with coffee or milk, and consider adding whipped cream or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg