Description
This classic monkey bread is a gooey, pull-apart treat that’s perfect for breakfast, brunch, or dessert. Made with buttery biscuit dough, cinnamon-sugar coating, and a rich caramel glaze, it’s sure to delight everyone at the table
Ingredients
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3 cans buttermilk biscuits (the non-flaky ones)
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1 cup granulated sugar
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2 to 3 tsp ground cinnamon
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1 cup butter (unsalted)
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1/2 cup brown sugar (packed)
Instructions
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Preheat oven to 350°F (175°C).
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Cut each biscuit into quarters and roll into balls.
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In a bowl, mix granulated sugar and cinnamon.
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Roll each dough ball in the cinnamon-sugar mixture.
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Place the coated dough balls into a greased 9-inch or 10-inch bundt pan.
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In a saucepan, melt butter and brown sugar over medium heat until combined.
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Pour the butter mixture evenly over the dough balls.
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Bake for 35 to 45 minutes, or until golden brown and cooked through.
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Let cool for 5 minutes before inverting onto a serving platter
Notes
For added flavor, consider adding chopped nuts or raisins between the dough layers
Ensure the biscuits are evenly coated for consistent sweetness throughout.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American