Monkey Bread

Sticky, sweet, and simple! Both the kids and the adults love this easy breakfast treat.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 333kcal

Author Karly Campbell

Ingredients

2 tubes refrigerated biscuit dough 8 biscuits each
3/4 cup granulated sugar
1 tablespoon ground cinnamon
¾ cup butter
1 cup brown sugar

Instructions

Preheat oven to 350 degrees. Liberally grease a 9 cup bundt pan.
Remove the biscuits from the can and cut each biscuit into 4 pieces.
Place biscuit pieces into a large zip top bag and add the granulated sugar and cinnamon. Seal the bag and shake to coat the biscuit pieces in the cinnamon and sugar.
Add the biscuit pieces to the prepared bundt pan.
Melt the butter and brown sugar in a small sauce pan over medium heat, stirring often. Once smooth and combined, pour the mixture over the biscuits.
Bake for 35 minutes or until no longer doughy in the center.
Let cool for 5 minutes and then carefully flip onto a serving dish.
Let cool for 10 minutes before serving.

Video

Notes

Test the size of your bundt pan, by measuring water and pouring it into the pan. A 9 cup bundt pan will hold 9 cups of water. A larger bundt pan will also work fine, but do not use a smaller pan with this recipe.

We like to put our pan on a baking sheet before placing in the oven, just in case the caramel leaks over the edges. It's much easier to clean the baking sheet than the oven.

Nutrition