Recipe details
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Monkey Bread
55min
8 servings
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Monkey Bread is a pull-apart bread that's baked with layers of sweet, cinnamon-coated dough balls, drizzled with a rich, sticky caramel glaze. It's a delightful treat for breakfast or dessert that's sure to impress with its tender, gooey texture and cinnamon-sugar flavors.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
46 g
Allergen Content
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Eggs
Milk
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Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat your oven to 350°F (175°C).
Prepare dough balls
Open the biscuit dough can and separate the dough into individual biscuits. Cut each biscuit into quarters.
Mix sugar and cinnamon
In a large zip-top bag, combine the granulated sugar and ground cinnamon. Shake well to mix.
Coat dough in cinnamon sugar
Place the cut biscuit dough pieces into the bag with the cinnamon-sugar mixture. Shake until they are well coated.
Arrange in pan
Grease a bundt pan and arrange the coated dough pieces evenly in the pan.
Make caramel sauce
In a small pot, melt the butter over medium heat. Stir in the brown sugar and vanilla extract. Cook, stirring constantly, until the mixture is smooth.
Pour sauce and bake
Pour the caramel sauce evenly over the dough pieces in the bundt pan. Bake in the preheated oven for 35 minutes until golden brown.
Cool and serve
Allow the Monkey Bread to cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm.
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