Description
This easy monkey bread recipe with canned biscuits creates a soft, gooey, pull-apart treat coated in cinnamon sugar and buttery caramel—perfect for a quick dessert or breakfast.
Ingredients
2 cans refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons cinnamon
1/2 cup butter, melted
1/2 cup brown sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F.
2. Grease a bundt pan thoroughly.
3. Cut each biscuit into quarters.
4. In a bowl, mix granulated sugar and cinnamon.
5. Toss biscuit pieces in the cinnamon sugar mixture until coated.
6. Layer coated biscuit pieces evenly in the bundt pan.
7. In another bowl, mix melted butter, brown sugar, and vanilla extract.
8. Pour the butter mixture evenly over the biscuit pieces.
9. Bake for 35 to 40 minutes until golden and cooked through.
10. Let cool for 5 to 10 minutes, then invert onto a plate.
11. Serve warm and enjoy.
Notes
Do not overbake to keep the center soft.
Add chopped nuts or raisins for extra texture.
Use a nonstick bundt pan for easy release.
Best served warm for gooey texture.