Cinnamon Sugar Monkey Bread

Ingredients

• 2 cans Canned biscuit dough (Cut each biscuit into 4 pieces; use your favorite canned biscuit dough.)
• 1 cup Granulated sugar (Used for the cinnamon-sugar coating.)
• 1 tbsp Ground cinnamon (For the cinnamon-sugar coating.)
• 1 stick Unsalted or salted butter (Melt before making the monkey sauce; 1 stick is approximately 113 g.)
• Reserved cinnamon sugar (Use the cinnamon sugar left in the bag after coating the biscuit pieces.)
• 0.75 cup Brown sugar (Packed measurement assumed.)
• 1 tbsp Ground cinnamon (For the monkey sauce.)
• 2 tsp Vanilla extract
• Heavy cream (Amount not specified in the source; approximately 1/4 cup is estimated.)
• Butter or cooking spray (For greasing the Bundt pan; amount depends on the pan and product used.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease a Bundt or tube pan thoroughly with butter or cooking spray, making sure to coat the center tube and all crevices so the finished bread releases cleanly.

2. 2

   Place the granulated sugar and 1 tablespoon of ground cinnamon in a large resealable bag. Seal the bag and shake well until the cinnamon is evenly distributed through the sugar.

3. 3

   Separate the canned biscuit dough and cut each biscuit into four roughly equal pieces.

4. 4

   Add the biscuit pieces to the cinnamon-sugar bag in batches. Seal and shake until every piece is coated. Transfer the coated pieces to the greased Bundt pan, distributing them evenly as you work.

5. 5

   Melt the stick of butter in a saucepan over medium heat. Add the cinnamon sugar remaining in the bag, the brown sugar, the second tablespoon of cinnamon, the vanilla extract, and the heavy cream.

6. 6

   Heat the sauce while stirring for about 2 minutes, until the butter is melted and the sugars are combined into a smooth, glossy mixture. Do not let it scorch.

7. 7

   Pour the warm monkey sauce evenly over the biscuit pieces in the Bundt pan, allowing it to run down between the pieces.

8. 8

   Bake at 350°F (175°C) for about 40 minutes, until the top is deeply golden and the biscuit pieces are cooked through. If the top browns too quickly, loosely cover the pan with foil.

9. 9

   Let the monkey bread rest in the pan for approximately 15 minutes before carefully inverting it onto a serving plate. Serve warm, pulling the pieces apart as you eat.

Notes

The source does not specify the amount of heavy cream; approximately 1/4 cup is estimated. Let the baked monkey bread rest before turning it out so the caramel sauce can settle and the loaf is less likely to break apart.

Nutrition per serving

• dessert
• sweet breakfast
• baked
• pull-apart bread
• cinnamon
• family-friendly
• holiday
• vegetarian