Monkey Bread is a traditional morning delicacy that children (and adults!) like. Sweet, gooey biscuits baked in a straightforward caramel sauce and dusted with cinnamon and sugar. We prepare this for holiday breakfasts, but you can slip it in at any time of the year. Sticky, sweet, and simple! Both the kids and the grownups adore this quick breakfast delight.
Regarding the rest of the planet, however, I’m unsure. It’s not widely known outside of the US, in my opinion, to use canned biscuit dough, but that’s how a quick monkey bread usually starts.
Naturally, this is pretty much the only time I ever use canned biscuits because my dad makes the best homemade biscuits ever! Nearly every day, readers tell me that my biscuit recipe is THE ONE TRUE BISCUIT in comments and emails.
Monkey Bread Ingredients
- two tubes of chilled biscuit dough 8 biscuits
- 3/4 cup sugar, 1 tablespoon cinnamon
- 3/4 cup butter
- 1 cup brown sugar
- Bake at 350 degrees Fahrenheit. Grease a 9-cup bundt pan thoroughly.
- Cut each biscuit into four pieces after removing it from the can.
- Add the granulated sugar and cinnamon to a large zip-top bag with the biscuit pieces in it. Shake the bag after sealing it to evenly distribute the sugar and cinnamon over the biscuits.
- Put the biscuit pieces in the bundt pan you prepared.
- Stir frequently as the butter and brown sugar melt in a small sauce pan over medium heat. Pour the mixture over the biscuits after it has been smoothed and combined.
- Bake for 35 minutes, or until the center is no longer doughy.
- After 5 minutes of cooling, carefully transfer to a serving dish.
- Before serving, allow to cool for ten minutes.