Monkey Bread
Soft pull-apart balls of biscuit dough rolled in cinnamon sugar, baked in a bundt pan with a buttery brown sugar caramel that soaks into every layer.
Ingredients
- 2 cans refrigerated biscuit dough (16.3 oz cans), each biscuit cut into quarters
- 1 cup granulated sugar
- 3 tsp ground cinnamon
- 3/4 cup unsalted butter
- 1 1/2 cups packed brown sugar
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- as needed cooking spray
Instructions
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1
Preheat oven to 350°F (175°C). Spray a 12-cup bundt pan generously with cooking spray, making sure to coat all the crevices.
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2
In a large zip-lock bag or bowl, combine 1 cup granulated sugar and 3 tsp ground cinnamon. Add the 2 cans each biscuit cut into quarters refrigerated biscuit dough (16.3 oz cans) in batches and shake or toss to coat evenly in the cinnamon sugar.
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3
Layer the coated dough pieces in the prepared bundt pan, distributing them evenly.
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4
In a small saucepan over medium heat, melt 3/4 cup unsalted butter with 1 1/2 cups packed brown sugar, 1 tsp pure vanilla extract, and 1/4 tsp salt, stirring until the sugar is dissolved and the mixture is smooth, about 2-3 minutes. Do not boil.
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5
Pour the brown sugar butter evenly over the dough pieces in the pan, letting it seep between the pieces.
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6
Bake for 30-38 minutes until the top is deep golden brown and a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil.
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7
Let the monkey bread cool in the pan for exactly 10 minutes — no longer or the caramel will harden and stick. Place a serving plate over the pan and carefully invert. Serve warm, letting guests pull off pieces.