Original video by @PreppyKitchen — all credit to the creator. Full write-up on their site ↗
Easy Monkey Bread
Bite-sized pieces of soft biscuit dough tumbled in cinnamon sugar and baked under a bubbling brown-butter caramel. It pulls apart into warm, sticky, sweet morsels with just a few minutes of hands-on work.
Ingredients
- 3 packagerefrigerated buttermilk biscuit dough · 16.3-ounce packages
- 1 cupgranulated sugar · 200g
- 1 tablespoonground cinnamon
- 1 cupunsalted butter · 226g
- 3/4 cuppacked light brown sugar · 165g
Steps
- 1
Preheat the oven to 350F.
- 2
Separate the biscuit dough rounds and cut each biscuit into quarters. Place the pieces in a large zip-top bag, add the granulated sugar and cinnamon, seal, and shake until evenly coated, working in batches if needed.
- 3
Lightly grease a 10-inch bundt pan and add the coated biscuit pieces.
- 4
In a small saucepan, combine the butter and brown sugar. Cook over medium heat, stirring occasionally, until the mixture starts to boil and the butter is completely melted. Pour the hot sugar mixture over the biscuit pieces in the pan.
- 5
Bake for 40 to 45 minutes, until the top is deep golden brown.
- 6
Place the pan on a wire rack and let cool for 10 minutes. Set a large serving plate on top of the pan and carefully flip to invert the bread onto the plate. Remove the pan and let cool a few more minutes before serving warm.
Creator's notes
Only a handful of simple ingredients and just a few minutes of active prep time.
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