Monkey Bread With Canned Biscuits: Gooey Cinnamon Pull-Apart Recipe!
A gooey, buttery monkey bread made with canned biscuits, cinnamon sugar, and a rich brown sugar glaze.
Equipment
- 1 Bundt pan 10 to 12-cup capacity
- 1 Large mixing bowl or large zip-top bag
- 1 Small saucepan
- 1 Knife or kitchen scissors for cutting biscuits
- 1 measuring cups
Ingredients
Monkey Bread
- 2 cans refrigerated biscuit dough 16.3 ounces each
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 3/4 cup unsalted butter
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- nonstick cooking spray for greasing the pan
- 1/2 cup pecans or walnuts chopped, optional
Instructions
- Preheat the oven to 350°F and generously coat a Bundt pan with nonstick cooking spray.
- Open the biscuit cans and cut each biscuit into quarters.
- Combine the granulated sugar and cinnamon in a large bowl or zip-top bag.
- Add the biscuit pieces and toss until evenly coated in the cinnamon sugar mixture.
- If using nuts, sprinkle some into the bottom of the prepared Bundt pan.
- Layer half of the coated biscuit pieces into the pan, add some of the nuts if using, then add the remaining biscuit pieces.
- In a small saucepan over medium heat, melt the butter. Stir in the brown sugar, vanilla extract, and salt until smooth and glossy, heating just until the mixture begins to bubble around the edges.
- Pour the brown sugar butter mixture evenly over the biscuit pieces in the pan.
- Bake for 35 minutes, or until deep golden brown and cooked through in the center. Loosely tent with foil near the end if browning too quickly.
- Cool in the pan for 10 minutes, then carefully invert onto a serving plate.
- Serve warm.
Notes
Grease the pan very well for easy release. Check that the center is baked through before removing from the oven. Serve warm for the best gooey texture. Refrigerate leftovers within 2 hours and reheat briefly before serving.