Description
Experience the joy of a warm, gooey, and pillowy soft treat with this homemade cinnamon sugar monkey bread. Using convenient refrigerated biscuit dough, this pull-apart pastry is layered with a fragrant cinnamon-sugar coating and finished with a rich, caramelized brown sugar butter glaze. Perfect for a cozy weekend brunch or a festive holiday breakfast, this crowd-pleasing dessert comes together quickly with minimal effort, ensuring bakery-quality results that will have the whole family coming back for seconds.
Ingredients
3 cans (16 oz each) refrigerated biscuit dough
1 cup granulated sugar
3 tablespoons ground cinnamon
1/2 cup unsalted butter, melted
1/2 cup packed brown sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a Bundt pan with non-stick cooking spray.
Open the biscuit cans and cut each biscuit into quarters using kitchen shears or a knife.
In a medium bowl, whisk together the granulated sugar and cinnamon.
Toss the biscuit quarters into the cinnamon-sugar mixture until thoroughly coated.
Arrange the coated dough pieces evenly into the prepared Bundt pan.
In a separate bowl, whisk together the melted butter, brown sugar, and vanilla extract until smooth.
Drizzle the butter glaze mixture evenly over the dough pieces in the pan.
Bake for 30–35 minutes until the top is deep golden brown and the center is cooked through.
Let the bread cool in the pan for 5 minutes, then invert it onto a serving plate and pull apart to serve.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the microwave for 10 seconds. For an even coating, place the biscuit pieces and the cinnamon sugar mixture into a gallon-sized Ziploc bag and shake gently.
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg