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Homemade Monkey Bread photo

Monkey Bread

This Monkey Bread is irresistibly gooey and sweet! A pull-apart pastry that’s perfect for breakfast, brunch, or dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 tubes refrigerated biscuits (10 biscuits in each tube)
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup butter (salted or unsalted)
  • 1 cup brown sugar

Equipment

  • Bundt Pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Oven Mitts

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Open the refrigerated biscuit tubes and separate the biscuits. Cut each biscuit into quarters.
  3. In a mixing bowl, combine the granulated sugar and ground cinnamon. Stir until well mixed.
  4. Toss the quartered biscuit pieces in the cinnamon-sugar mixture until each piece is fully coated.
  5. Melt the butter and brown sugar in a small saucepan over medium heat, stirring until smooth.
  6. Grease your Bundt pan and layer the coated biscuit pieces, pouring the melted butter and brown sugar mixture over as you go.
  7. Bake for about 30-35 minutes, or until golden brown and cooked through.
  8. Let cool for 10 minutes before inverting onto a serving plate. Serve warm.

Notes

  • For extra gooeyness, let it sit for a few minutes after inverting before serving.
  • You can use frozen biscuit dough if short on time.
  • Drizzle chocolate sauce over the top for a decadent treat.