Easy Monkey Bread Recipe

4.80 from 5 votes

Biscuit dough rolled in cinnamon and drenched with caramel sauce, there's something super satisfying about tearing off a chunk of this soft and sticky Monkey Bread.

Prep Time15

Cook Time40

Cool Time10

Total Time1 5

Course: Breakfast, Dessert

Cuisine: American

Servings:

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
10-Cup Bundt Pan

Ingredients

For the Bread

½ cup granulated sugar 100g
1 tsp ground cinnamon 3g
32.6 oz. Pillsbury Grands Southern Homestyle Buttermilk Biscuits 2 cans
¾ cup unsalted butter 170g (1½ sticks)
¾ cup brown sugar 160g
1 tsp pure vanilla extract 4g

For the Icing

1 cup powdered sugar 113g
2 tbsp milk 28g
½ tsp pure vanilla extract 2g

Instructions

Preheat oven to 350°F. Grease a 10-cup Bundt pan with butter or oil. Set aside.
In a medium bowl, mix the granulated sugar and cinnamon together. Set aside.
½ cup granulated sugar, 1 tsp ground cinnamon
Open the cans of biscuits and transfer to a cutting board. Cut each biscuit into quarters. Roll each quarter into a ball.
32.6 oz. Pillsbury Grands Southern Homestyle Buttermilk Biscuits
Coat each ball in the cinnamon sugar mixture and place into the prepared pan. Sprinkle any remaining cinnamon sugar over the biscuit balls.
Melt the butter in a saucepan set over medium heat. Stir in the brown sugar. Cook until well combined, about 1-2 minutes. Turn off the heat, stir in the vanilla, and pour the mixture over the biscuits.
¾ cup unsalted butter, ¾ cup brown sugar, 1 tsp pure vanilla extract
Bake for 30-40 minutes or until the top is golden brown and the biscuits are no longer doughy.
While the monkey bread bakes, make the icing. Add the powdered sugar, milk, and vanilla to a small bowl. Whisk until smooth. Set aside.
1 cup powdered sugar, 2 tbsp milk, ½ tsp pure vanilla extract
Let the monkey bread cool for 5-10 minutes and invert onto a serving platter.
Drizzle the icing over the monkey bread and serve warm.

Video

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