Brown Sugar Cinnamon Monkey Bread
Brown Sugar Cinnamon Monkey Bread is a sweet, gooey pull-apart bread coated in a luscious brown sugar cinnamon glaze. Perfect for breakfast, brunch, or dessert, this easy-to-make treat is a guaranteed crowd-pleaser.
Servings: 8 servings
Ingredients
- 2 cans refrigerated biscuit dough (choose a brand)
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter melted
- 1 cup packed light brown sugar
- 1/2 cup chopped nuts (such as pecans or walnuts, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan generously with butter or non-stick spray.
- Open the cans of biscuit dough and separate the biscuits. Cut each biscuit into quarters to create small dough balls.
- In a large bowl, combine the granulated sugar and ground cinnamon.
- Roll each dough ball in the cinnamon sugar mixture until fully coated.
- If using nuts, sprinkle a few into the bottom of the bundt pan. Add a layer of coated dough balls, then continue layering dough balls and nuts until all dough is used.
- In a small bowl, mix together the melted butter and packed brown sugar. Pour this mixture evenly over the dough balls in the pan.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the dough is cooked through. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Let the monkey bread cool in the pan for about 10 minutes. Invert onto a serving plate and serve warm.
Equipment
- Bundt pan
- Large Bowl
- Small Bowl
- Oven
Notes
Grease the bundt pan thoroughly to prevent sticking. For extra gooeyness, add a splash of heavy cream or milk to the brown sugar butter mixture. You can add a glaze by mixing powdered sugar with milk and drizzling over the cooled monkey bread. Nuts are optional and can be omitted for a nut-free version. Monkey bread can be prepared ahead by assembling and refrigerating overnight before baking.