Easy Monkey Bread Recipe
This Easy Monkey Bread combines soft, buttery biscuit dough with a sweet cinnamon-sugar coating and a rich brown sugar glaze, perfect for a cozy breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Yield: 8 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cans (16.3 oz each) refrigerated biscuit dough
- ¾ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¾ cup packed brown sugar
- 1 stick (½ cup) salted butter
Instructions
Preheat oven to 350°F (175°C).
Open the biscuit cans and cut each biscuit into quarters.
Mix granulated sugar and cinnamon in a bowl. Roll each biscuit piece in the mixture until well coated.
Grease a bundt pan and layer the coated biscuit pieces evenly inside.
In a saucepan, melt the butter over medium heat. Stir in the brown sugar until fully dissolved.
Pour the brown sugar glaze evenly over the biscuit pieces in the pan.
Bake for 30 to 35 minutes, or until golden brown and cooked through.
Cool in the pan for 10 minutes before inverting onto a serving plate. Pull apart and serve warm.
Notes
- Add chopped nuts, raisins, or chocolate chips for extra texture and flavor.
- Try different flavored biscuit doughs like cinnamon or honey for variations.
- Top with powdered sugar icing for a sweet finish.
- Store leftovers at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze tightly wrapped for up to 3 months; thaw overnight before reheating.
- To make ahead, assemble and refrigerate overnight before baking.
- Use a muffin tin for mini monkey breads; bake for 15-20 minutes.
- Thoroughly grease the pan to prevent sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Find it online: https://recipesbyjanet.com/easy-monkey-bread-recipe/
