Easy Monkey Bread
With a sticky brown sugar syrup and plenty of cinnamon and sugar, this easy monkey bread makes for a decadent breakfast or dessert. Thanks to one simple trick, your family will never guess that this recipe started with canned biscuit dough!
Servings 12
Ingredients
- 3 cans refrigerated buttermilk biscuit dough 16 ounces each
- 1 cup granulated sugar
- 2 tablespoons cinnamon
- ¾ cup heavy cream
- ½ cup unsalted butter
- ½ cup lightly packed light brown sugar
- Pinch of fine sea salt
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350°F. Spray (1) 10-cup or 12-cup bundt pan with nonstick cooking spray. Set aside.
- Open the cans of biscuits and use a sharp knife to cut each biscuit into quarters.
- Add the granulated sugar and cinnamon to a gallon-size zip-top bag, shaking to combine. Add the biscuit pieces and shake to coat in the cinnamon-sugar mixture. (Do this in batches if needed.)
- Transfer the coated biscuit pieces to the bundt pan, arranging evenly. Slowly pour the heavy cream over the top. Allow to rest at least 5 minutes while you work on the syrup.
- Add the butter and brown sugar to a saucepan over medium heat. Cook, stirring occasionally, until the butter is melted and the mixture just starts to bubble around the edges. Remove from the heat and stir in the salt and vanilla extract.
- Slowly drizzle the syrup over the top of the biscuit pieces.
- Place the bundt pan on a rimmed baking sheet. Bake for 45-55 minutes, or until the internal temperature of the biscuit pieces reads at least 200℉ on an instant read thermometer.
- Let rest for 5-10 minutes before turning out onto a platter.
Notes
If you are using a smaller (10-cup) bundt pan, the monkey bread may start to get very browned around the top edges before it is done baking. If this happens, simply tent a piece of foil over the top of the monkey bread to prevent further browning while it finishes baking.
Monkey bread is best the same day it is baked, but leftovers can be stored in an airtight container at room temperature for 1-2 days. Reheat in the microwave for 15-30 seconds.