Description
This easy monkey bread is a sweet, sticky pull-apart treat made with canned biscuit dough, cinnamon, and sugar. It’s baked in a bundt pan and covered in a gooey caramel-like sauce. Perfect for breakfast, brunch, or dessert — and a guaranteed crowd-pleaser!
Ingredients
Units
Scale
- 3 (12 oz) cans refrigerated biscuit dough, cut into quarters
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
- 1 cup packed brown sugar
- 3/4 cup butter (1 1/2 sticks), melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan generously with nonstick spray or butter.
- In a large zip-top bag, combine granulated sugar and cinnamon. Add biscuit pieces and shake until well coated.
- If using, sprinkle half of the walnuts and raisins in the bottom of the prepared pan. Layer half of the sugar-coated biscuit pieces over the nuts and raisins. Repeat layers.
- In a small bowl, mix together melted butter and brown sugar. Pour this mixture evenly over the layered biscuits.
- Bake for 35 to 40 minutes, or until the top is golden brown and the biscuits are cooked through.
- Let cool in the pan for about 10 minutes. Then carefully invert onto a serving plate. Serve warm and pull apart with your hands or cut into slices.
Notes
- This recipe is super flexible! You can skip the raisins or nuts, or try adding chocolate chips or drizzling icing on top.
- Tastes best fresh but can be stored covered at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice (approx 1/12 of recipe)
- Calories: 355
- Sugar: 22g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg