Description
Delicious and easy monkey bread made with buttermilk biscuit dough, cinnamon, and brown sugar.
Ingredients
Scale
- 32 oz refrigerated buttermilk biscuit dough (two 16 oz packages, I used Pillsbury Grands Southern Homestyle Buttermilk Biscuits)
- 1 cup (198g) granulated sugar
- 2 tsp cinnamon
- 1 cup (226g) butter (2 sticks, salted or unsalted)
- 1/2 cup (107g) brown sugar (packed)
- 1 cup (113g) powdered sugar
- 2 Tbsp milk
- ½ tsp vanilla extract
Instructions
- Generously coat a 12 cup bundt with butter or non-stick cooking spray. Preheat the oven to 350°F.
- Separate the biscuits and cut each one into four equal bite-sized pieces.
- In a gallon plastic bag, combine the granulated sugar and cinnamon. Then add all of the cut biscuits. Close the bag and shake well to coat all the pieces.
- Arrange the biscuits in the pan. Set aside.
- In a small saucepan, combine butter and brown sugar until fully melted. Carefully pour this over the biscuits.
- Place the pan in the center of the oven and bake for 30-40 minutes or until the top is a golden, deep brown color.
- Allow the monkey bread to cool for 15 minutes. Then invert it onto a plate. If it doesn’t release immediately, tap the pan and it should release easily.
- While the monkey bread is cooling, prepare the optional icing. Combine the powdered sugar, milk, and vanilla in a small bowl. Whisk the ingredients together until a smooth consistency is achieved. Drizzle over the monkey bread.
Notes
- For best results, allow the monkey bread to cool before inverting.
- Optional icing can be adjusted to taste by adding more or less milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg