Easy Monkey Bread With Canned Biscuits Recipe
Try Monkey Bread With Canned Biscuits made with fluffy dough, cinnamon, rich butter, and brown sugar sauce for a sticky delight.
Equipment
- Bundt pan (10–12 cup capacity)
- Mixing bowls (2 medium)
- Small saucepan
- Knife or kitchen scissors
- Measuring cups and spoons.
- Cooling rack
- Serving plate (large enough to flip the bread onto)
Ingredients
- 2 cans refrigerated biscuit dough 16.3 oz each, 8 biscuits per can
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup packed brown sugar
- ¾ cup unsalted butter 1½ sticks
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Optional additions:
- ½ cup chopped pecans or walnuts
- ¼ cup heavy cream for extra rich sauce
Instructions
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C). Generously grease your bundt pan with butter or nonstick spray. Make sure you get into every curve.
Step 2: Cut the Biscuits
- Open the cans of biscuit dough. Separate each biscuit and cut each one into four equal pieces. You’ll end up with small dough chunks that bake into pull-apart bites.
Step 3: Make Cinnamon Sugar
- In a bowl, mix together 1 cup granulated sugar and 2 teaspoons ground cinnamon. Stir until evenly combined.
Step 4: Coat the Dough
- Roll each biscuit piece in the cinnamon sugar mixture until fully coated. Shake off excess and place into the prepared bundt pan. Layer them evenly. If using nuts, sprinkle some between layers.
Step 5: Make the Caramel Sauce
- In a small saucepan over medium heat, melt ¾ cup butter. Stir in 1 cup brown sugar and salt. Cook for 2–3 minutes until smooth and slightly bubbling. Remove from heat and stir in vanilla extract.
- If you want extra richness, add ¼ cup heavy cream here and stir until smooth.
Step 6: Pour the Sauce
- Carefully pour the hot brown sugar butter mixture evenly over the biscuit pieces in the pan.
Step 7: Bake
- Bake for 35–40 minutes, until the top is deep golden brown and the center is cooked through.
- If the top browns too quickly, loosely cover with foil during the last 10 minutes.
Step 8: Cool and Flip
- Let the monkey bread cool in the pan for 10 minutes. Then carefully invert it onto a serving plate. Lift the pan slowly. The caramel should drip beautifully over the sides.
- Serve warm.