Description
A delicious pull-apart monkey bread made with biscuit dough, coated in sugar and cinnamon, and topped with a creamy glaze.
Ingredients
Scale
- 2 cans refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease a bundt pan generously.
- Cut each biscuit into quarters.
- In a large zip-top bag, combine granulated sugar and cinnamon.
- Add biscuit pieces to the bag and shake until fully coated.
- Layer coated dough evenly in the prepared bundt pan.
- Melt butter in a saucepan and stir in brown sugar until smooth.
- Pour the butter and brown sugar mixture over the biscuit dough in the pan.
- Bake for 35 to 40 minutes or until golden brown and baked through.
- Let the bread rest in the pan for 10 minutes before inverting onto a serving plate.
- In a bowl, mix powdered sugar, milk, and vanilla extract until smooth to create glaze.
- Drizzle vanilla glaze over the warm monkey bread.
- Serve immediately or store for later.
Notes
- This monkey bread is best enjoyed warm, but can be stored for a day or two at room temperature.
- Feel free to add nuts or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 20g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg