Monkey Bread
A pull-apart bread made from buttery dough balls coated in cinnamon sugar, baked until golden and drizzled with a sweet glaze. Perfect for sharing.
- Total time
- 45 min
- Servings
- 8
- Calories
- 380
- Protein
- 4g
Ingredients
- 16.3 oz refrigerated biscuit dough
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- ½ cup unsalted butter
- ½ cup brown sugar
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- 1
Preheat oven to 350°F. Grease a 9-inch bundt pan or tube pan with butter or nonstick spray.
- 2
Cut each biscuit into quarters. In a bowl, mix the 1/2 cup granulated sugar and 1 tbsp cinnamon. Toss the dough pieces in the cinnamon sugar until coated.
- 3
Melt the 1/2 cup butter in a small saucepan over medium heat. Stir in the 1/2 cup brown sugar until dissolved, about 2 minutes, until smooth and bubbly.
- 4
Place the coated dough pieces in the prepared pan, layering them evenly. Pour the butter-brown sugar mixture over the dough, making sure to coat as much as possible.
- 5
Bake for 30-35 minutes, until the top is deep golden brown and the bread feels set when lightly pressed. Let cool in the pan for 5 minutes, then invert onto a plate.
- 6
Whisk the 1 cup powdered sugar with the 2 tbsp milk until smooth. Drizzle the glaze over the warm monkey bread before serving.
Tools you’ll need
- 9-inch bundt pan
- mixing bowls
- small saucepan
- whisk
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