Easy Monkey Bread
This easy monkey bread is a sweet indulgence that's perfect for lazy weekend mornings or as a delicious holiday breakfast.
Equipment
Ingredients
- 2 16.3-ounce packages refrigerated biscuit dough such as Pillsbury Grands
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Caramel Coating:
- 1 cup butter
- 1 cup brown sugar packed
Glaze:
- ¾ cup powdered sugar
- 3 tablespoons milk
Instructions
- Preheat the oven to 350 degrees F and liberally grease a 10 to 12-cup bundt pan.
- Unroll the tube of biscuits and place them on the cutting board, cutting them into quarters with a sharp knife.
- Transfer the biscuits to a large, zippered freezer bag and add the granulated sugar and cinnamon. Seal the bag securely and shake until all the biscuits are coated in the sugar mixture.
- Scatter the biscuits in the bundt pan, making sure they are even.
- Add the butter and brown sugar to a small saucepan and heat over medium heat until the butter has melted and the sugar has dissolved. Once the mixture starts to bubble, remove the pan from the heat and whisk until smooth and the butter is no longer separated.
- Pour the hot caramel over the biscuits, making sure to coat them evenly.
- Place the bundt pan in the oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean. Let the Bundt pan cool on a wire rack for five minutes.
- While the cake is cooling, prepare the glaze by mixing the powdered sugar and milk until smooth. The consistency should be slightly thick but still pourable.
- Place a round serving platter over the top of the Bundt pan and carefully flip it to release the cake from the pan.
- While the cake is still warm, slowly pour the glaze over the top, letting it drip down the sides.
Notes
- Grease the bundt pan really well to prevent sticking.
- Watch the caramel as it cooks and remove it as soon as it starts to bubble to avoid burning.
- Let the bread cool in the pan for a few minutes before turning it out to avoid crumbling, but don't let it sit too long or it will stick. About 5 minutes is ideal.
- Make the glaze thicker by using 1 1/4 cups of powdered sugar and 3 tablespoons of heavy cream.
Nutrition
Calories: 303kcalCarbohydrates: 41gProtein: 1gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 171mgPotassium: 48mgFiber: 0.4gSugar: 38gVitamin A: 481IUVitamin C: 0.02mgCalcium: 33mgIron: 0.3mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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