Monkey Bread Recipe
A classic, gooey pull-apart bread made effortlessly with refrigerated biscuit dough, coated in cinnamon sugar and drenched in a buttery caramel sauce.
Ingredients
2 cans (16 oz each) refrigerated biscuit dough
1/4 cup brown sugar, packed
1/8 cup ground cinnamon
1/4 cup granulated sugar
3/4 cup unsalted butter (reduce to 1/2 cup for a less oily finish)
1/4 cup powdered sugar (for glaze)
1 tbsp milk (for glaze)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a deep-dish loaf pan or a standard Bundt pan thoroughly with butter or non-stick spray.
2. Open the cans of biscuits and break each biscuit into smaller pieces. Roll them into balls roughly the size of 3 tablespoons each.
3. In a medium bowl, whisk together the white granulated sugar and ground cinnamon until well combined.
4. Roll each dough ball into the cinnamon-sugar mixture until it is completely and evenly coated.
5. Place a single layer of the coated dough balls into the bottom of the prepared pan. Sprinkle half of the brown sugar over this first layer.
6. Add the remaining dough balls as a second layer. Sprinkle the rest of the brown sugar over the top.
7. Melt the butter in the microwave or on the stovetop. Pour the melted butter evenly over the dough balls.
8. Sprinkle any leftover cinnamon-sugar mixture over the top for extra crunch.
9. Bake for 45 minutes. Check for doneness; the top should be golden brown and the center should not be doughy.
10. While the bread cools slightly, whisk the powdered sugar and milk together to create a smooth glaze.
11. Drizzle the glaze over the warm monkey bread and serve immediately.
Notes
If using a clay loaf pan, ensure it is well-greased as they retain high heat.
If the butter begins to bubble over the sides of the pan in the oven, place a baking sheet on the rack below to catch drips.
Adjust baking time based on biscuit brand; some ‘Grands’ style biscuits may require an extra 5-10 minutes.
Find it online: https://sweetcraftrecipes.com/easy-monkey-bread/