EASY MONKEY BREAD
Easy Monkey Bread is a pull-apart treat made with soft biscuit dough, cinnamon sugar, and gooey glaze—warm, sticky, and perfect for breakfast or dessert.
Ingredients
- 2 cans 16.3 oz each refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- ½ cup chopped pecans optional
- ¾ cup packed brown sugar
- ½ cup unsalted butter melted
- Non-stick cooking spray
Instructions
Preheat oven:
- Preheat your oven to 350°F (175°C). Grease a Bundt pan generously with non-stick spray.
Prepare the dough:
- Cut each biscuit into quarters. In a zip-top bag, mix granulated sugar and cinnamon. Add biscuit pieces and shake to coat.
Layer the pan:
- If using pecans, sprinkle some into the bottom of the pan. Layer in the sugared biscuit pieces, adding more nuts as desired.
Make the glaze:
- In a bowl, mix melted butter and brown sugar. Pour evenly over the layered dough in the pan.
Bake:
- Bake for 35–40 minutes, until golden brown and bubbly. Cool in the pan for 10 minutes, then invert onto a plate.
Notes
- Shortcut version: Use pre-made cinnamon rolls instead of biscuit dough for added flavour.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days.
- Serving tip: Best served warm. Reheat in the microwave for 10–15 seconds per serving.
- Make it festive: Drizzle with icing or dust with powdered sugar before serving.