Classic Monkey Bread
Monkey Bread is a deliciously sticky and sweet treat that's perfect for breakfast or dessert. Imagine pulling apart warm, gooey pieces of dough coated in cinnamon sugar and drizzled with a buttery caramel glaze. This recipe is a family favorite, and it's so easy, even the kids can help make it!
This recipe dates back to Mom's childhood, where she first learned how to make it with her grandmother. Over the years, she has refined the recipe, adding her own twists and ensuring it’s quick and easy for busy parents. The result is a mouthwatering delight that's perfect for any occasion, be it a lazy Sunday morning or a special celebration.
Because it's made with pre-made biscuit dough, this recipe requires minimal prep time and delivers maximum flavor. Monkey Bread is sure to become a staple in your household, bringing smiles to everyone’s faces with its irresistible taste and comforting aroma.
by MOM Recipe
Serves: 8
Ingredients
- 3 cans refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan with non-stick spray or butter.
- Cut each biscuit into quarters and set aside.
- In a large ziplock bag, combine the granulated sugar and ground cinnamon. Add the biscuit quarters to the bag, seal it, and shake until all pieces are evenly coated with the cinnamon sugar mixture.
- Arrange the coated biscuit pieces evenly in the prepared bundt pan. If using, sprinkle chopped pecans between the layers.
- In a small saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar, heavy cream, and vanilla extract. Cook until the mixture is smooth and bubbly, about 3-4 minutes.
- Pour the caramel mixture evenly over the biscuit dough in the bundt pan.
- Bake for 35-40 minutes, or until the top is golden brown and the center is cooked through.
- Allow the Monkey Bread to cool in the pan for about 10 minutes before inverting it onto a serving plate. Serve warm.