Easy Cinnamon Monkey Bread
This classic monkey bread is the ultimate pull-apart comfort food, transforming simple refrigerated biscuits into a sticky, cinnamon-sugar masterpiece. Perfect for family mornings, each bite offers a delightful contrast of soft, doughy centers and caramelized, crunchy edges. It is a communal, hands-on treat that turns any breakfast or dessert into a special, relaxed occasion using just a few pantry staples.
- Prep Time: 15
- Cook Time: 45
- Total Time: 70
- Yield: 12-16 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 (16.3-ounce) packages refrigerated buttermilk biscuits
1 cup granulated sugar
1 tablespoon ground cinnamon
1 cup unsalted butter
3/4 cup packed light brown sugar
Instructions
Preheat your oven to 350°F.
Separate the biscuit rounds and cut each one into four even quarters.
Place all biscuit pieces into a large zip-top bag or container.
Add the granulated sugar and ground cinnamon, seal, and shake vigorously until every piece is evenly coated.
Grease a 10-inch Bundt pan thoroughly with butter or non-stick spray.
Distribute the coated biscuit pieces evenly into the pan.
In a small saucepan over medium heat, melt the butter and brown sugar together.
Stir the syrup until it bubbles and boils for about 3 to 5 minutes.
Pour the hot syrup evenly over the biscuit pieces.
Place the pan on a foil-lined baking sheet and bake for 45 minutes until deep golden brown.
Cool in the pan for 10 minutes before inverting onto a serving plate.
Notes
Ensure you use a large enough Bundt pan to prevent the syrup from overflowing. Placing a foil-lined sheet underneath is crucial for easy cleanup if bubbling occurs. Serve warm for the best experience.
Find it online: https://elitesrecipes.com/monkey-bread-with-canned-biscuits/