Cinnamon Sugar Monkey Bread

Ingredients

• 2 cans Canned biscuits (Use refrigerated canned biscuits; cut each biscuit into pieces if desired.)
• 1 cup Granulated sugar (For the cinnamon-sugar coating.)
• 1 tbsp Ground cinnamon (For the cinnamon-sugar coating.)
• 1 stick Unsalted butter (One standard stick, approximately 1/2 cup.)
• Cinnamon sugar (Use cinnamon sugar from the coating bag as directed; amount is not specified in the source.)
• 0.75 cup Light brown sugar (Packed.)
• 1 tbsp Ground cinnamon (For the monkey sauce.)
• 2 tsp Vanilla extract
• Heavy cream (Amount not specified in the source; add enough to make the sauce smooth and pourable. Approximately 1/4 cup is a reasonable estimate.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease a Bundt pan thoroughly, including the center tube, so the sticky bread releases cleanly after baking.

2. 2

   Pour the granulated sugar and 1 tablespoon of ground cinnamon into a large resealable bag or bowl. Shake or stir until evenly combined to make the cinnamon-sugar coating.

3. 3

   Open the two cans of refrigerated biscuits. Cut or tear the biscuits into bite-size pieces, keeping the pieces roughly similar in size so they bake evenly.

4. 4

   Add the biscuit pieces to the cinnamon-sugar mixture in batches. Toss or shake until every piece is thoroughly coated, then arrange the coated pieces evenly in the prepared Bundt pan.

5. 5

   Melt the butter in a saucepan over medium-low heat. Add the brown sugar, 1 tablespoon of cinnamon, vanilla extract, and heavy cream. Stir continuously until the mixture is smooth and well combined.

6. 6

   Heat and stir the monkey sauce for about 2 minutes, until bubbling lightly and glossy. Do not let it scorch; remove it from the heat as soon as the sugar has dissolved and the sauce is smooth.

7. 7

   Pour the warm monkey sauce evenly over the biscuit pieces in the Bundt pan. If any cinnamon sugar remains in the bag or bowl, sprinkle it over the biscuits as directed by the source.

8. 8

   Bake at 350°F (175°C) for 40 minutes, until the biscuits are puffed, browned on top, and cooked through in the center. If the top browns too quickly, loosely cover the pan with foil for the remaining baking time.

9. 9

   Let the monkey bread cool in the pan for 5 to 10 minutes. Place a serving plate over the pan, carefully invert it, and lift away the pan. Serve warm, pulling apart the pieces to expose the sticky cinnamon-sugar layers.

Notes

The source does not specify the amount of heavy cream or the amount of reserved cinnamon sugar used in the sauce. Add the cream gradually until the sauce is smooth and pourable. Because canned biscuit brands vary, check the center before removing the bread from the oven; it should not look wet or doughy.

Nutrition per serving

• dessert
• baking
• American
• pull-apart bread
• vegetarian
• sweet
• holiday
• cinnamon