Hi, friends! This Monkey Bread recipe is one of my family’s favorites. This gooey and sinful treat is made several times a year, sometimes for birthdays or holidays, or when we just feel like indulging ourselves.
Family Favorite Monkey Bread is incredibly easy to make. It starts with two cans of refrigerated biscuit dough, cut up and rolled in cinnamon and sugar, then topped with a gooey, caramel, buttery sauce. It’s then baked to perfection, and ready to eat after about fifteen minutes.
A bundt pan must be used to make Family Favorite Monkey Bread. I love mine and recommend this one, mainly because of the handles. Always purchase bakeware with handles if you can.
We balance this rich breakfast treat with fresh fruit, a side of scrambled eggs, juice, and coffee. Also, this would be an indulgent dessert after a light dinner.
We hope you enjoy our Family Favorite Monkey Bread!
Family Favorite Money Bread
Equipment
- bundt pan
Ingredients
- 2 cans refrigerated buttermilk biscuit dough
- 1 cup sugar
- 2 tablespoons cinnamon
- 1/2 cup brown sugar, packed
- 1 cup (2 sticks) salted butter
Instructions
- Preheat oven to 350.
- Grease bundt pan, set aside.
- Open cans of dough, and cut each individual biscuit into six equal pieces. I do this two at a time.
- In a medium bowl, mix white sugar and cinnamon thoroughly.
- Roll dough pieces in cinnamon sugar mixture and spread evenly in bundt.
- Place 2 sticks of butter in small pot over medium high heat. Add brown sugar, and 1/2 cup of the remaining cinnamon sugar mixture to pot.
- Allow to come to a small boil, and continue to cook, stirring constantly, for about 1 minute.
- Pour butter mixture evenly over bundt pieces.
- Bake at 350 for 45 to 55 minutes. I like my monkey bread to be on the "well" side, so I cook it for closer to 55 minutes. A thermometer inserted in the middle should read 190, and it will be a deep golden brown.
- Remove from oven, and invert onto a plate. Allow to cool at least 15 minutes. Enjoy!
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