Easy Monkey Bread Recipe

5 from 3 votes

This monkey bread is ooey gooey, soft and chewy, and incredibly addicting. If you’re in the mood for something sweet and simple that the whole family will love, we recommend putting this recipe at the top of your list.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Servings: people

Calories: 145kcal

Author: The Carefree Kitchen

Ingredients

1 tablespoon cinnamon
1/2 cup sugar
2 16.3-ounce cans Pillsbury Grands refrigerated biscuits
6 tablespoons butter
2/3 cup light brown sugar
3 tablespoons heavy cream
1/4 teaspoon salt
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 350 degrees F and grease a bundt pan with nonstick cooking spray.
In a small bowl, mix together the sugar and cinnamon and set aside.
Open and separate the biscuit dough cans, then cut each biscuit into four pieces. Roll a handful of the cut biscuit pieces into the cinnamon sugar mixture at a time, making sure to cover all the dough, then transfer to a separate large bowl and continue until all of the biscuit pieces are covered.
In a medium saucepan over medium heat, melt the butter. Add the brown sugar, cream, and salt to the melted butter, and bring the mixture to a boil. Continue stirring and cooking at a rapid boil for 1 minute, then remove from the heat and stir in the vanilla extract.
Let the butter mixture cool for a minute or so, then pour over the cinnamon sugar coated biscuit pieces in the bowl and gently toss to coat. Once they are evenly coated, add the biscuit pieces into your prepared bundt pan, making sure they are filled evenly around the pan.
Bake in your preheated oven for 30-35 minutes, or until the edges are golden brown and the dough is cooked through.
Remove the pan from the oven and let it sit for 10 minutes before inverting it to a large plate or serving platter. Serve warm, and enjoy!

Video

Notes

Storing leftovers: store in an airtight container (or wrapped well with aluminum foil) at room temperature for up to 2 days, up to 4 days in the fridge, or up to 2 months in the freezer.

Reheating: transfer to a baking tray lined with aluminum foil and warm in a preheated 325 degree oven for about 10-15 minutes, or until warmed through.

Nutrition