Monkey Bread
Monkey Bread
Ingredients
For the Monkey Bread
- 2 canned biscuits, 16.3 ounce cans
- 1 cup granulated sugar
- 1 tablespoon cinnamon
- as needed cooking spray
For the Monkey Sauce
- 1 stick unsalted butter
- 3/4 cup brown sugar, packed
- 1 tablespoon cinnamon
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- as needed cinnamon sugar mixture, leftover from coating biscuits
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a bundt pan with cooking spray.
⏱️ 2 min•🌡️ 350
- 2
Open the two cans of canned biscuits. On a clean cutting board, cut each biscuit into quarters.
⏱️ 5 min
- 3
In a large bowl, combine the 1 cup of granulated sugar and 1 tablespoon of cinnamon. Add the quartered biscuit pieces to the bowl.
⏱️ 2 min
- 4
Shake the bowl vigorously to coat the biscuit pieces evenly with the cinnamon sugar mixture. Ensure all pieces are well-covered. Set aside any leftover cinnamon sugar mixture for the sauce.
⏱️ 3 min
- 5
Carefully pour the coated biscuit pieces into the prepared bundt pan, distributing them evenly.
⏱️ 1 min
- 6
Prepare the monkey sauce: In a medium saucepan, melt the 1 stick of unsalted butter over medium heat.
⏱️ 2 min
- 7
Once the butter is melted, add the reserved leftover cinnamon sugar mixture from coating the biscuits, 3/4 cup packed brown sugar, 1 tablespoon cinnamon, 2 teaspoons vanilla extract, and 2 tablespoons heavy cream to the saucepan.
⏱️ 1 min
- 8
Heat and stir the sauce mixture continuously for 2 minutes, or until the sugar has dissolved and the sauce is smooth and slightly thickened.
⏱️ 2 min
- 9
Pour the prepared monkey sauce evenly over the biscuits in the bundt pan, ensuring all biscuits are covered.
⏱️ 1 min
- 10
Bake in the preheated oven for 40 minutes, or until golden brown and bubbly.
⏱️ 40 min•🌡️ 350
- 11
Once baked, remove the bundt pan from the oven. Let it cool in the pan for 5-10 minutes before inverting it onto a serving plate to release the monkey bread.
⏱️ 10 min
- 12
Serve warm and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Monkey Bread
For the Monkey Bread
- 2 canned biscuits, 16.3 ounce cans
- 1 cup granulated sugar
- 1 tablespoon cinnamon
- as needed cooking spray
For the Monkey Sauce
- 1 stick unsalted butter
- 3/4 cup brown sugar, packed
- 1 tablespoon cinnamon
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- as needed cinnamon sugar mixture, leftover from coating biscuits
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a bundt pan with cooking spray.
⏱️ 2 min•🌡️ 350 - 2
Open the two cans of canned biscuits. On a clean cutting board, cut each biscuit into quarters.
⏱️ 5 min - 3
In a large bowl, combine the 1 cup of granulated sugar and 1 tablespoon of cinnamon. Add the quartered biscuit pieces to the bowl.
⏱️ 2 min - 4
Shake the bowl vigorously to coat the biscuit pieces evenly with the cinnamon sugar mixture. Ensure all pieces are well-covered. Set aside any leftover cinnamon sugar mixture for the sauce.
⏱️ 3 min - 5
Carefully pour the coated biscuit pieces into the prepared bundt pan, distributing them evenly.
⏱️ 1 min - 6
Prepare the monkey sauce: In a medium saucepan, melt the 1 stick of unsalted butter over medium heat.
⏱️ 2 min - 7
Once the butter is melted, add the reserved leftover cinnamon sugar mixture from coating the biscuits, 3/4 cup packed brown sugar, 1 tablespoon cinnamon, 2 teaspoons vanilla extract, and 2 tablespoons heavy cream to the saucepan.
⏱️ 1 min - 8
Heat and stir the sauce mixture continuously for 2 minutes, or until the sugar has dissolved and the sauce is smooth and slightly thickened.
⏱️ 2 min - 9
Pour the prepared monkey sauce evenly over the biscuits in the bundt pan, ensuring all biscuits are covered.
⏱️ 1 min - 10
Bake in the preheated oven for 40 minutes, or until golden brown and bubbly.
⏱️ 40 min•🌡️ 350 - 11
Once baked, remove the bundt pan from the oven. Let it cool in the pan for 5-10 minutes before inverting it onto a serving plate to release the monkey bread.
⏱️ 10 min - 12
Serve warm and enjoy!
⏱️ 1 min