Monkey Bread

Ingredients

• 2 cans refrigerated biscuit dough (cut into quarters)
• 0.5 cup granulated sugar (for coating)
• 1 tbsp ground cinnamon
• 0.75 cup unsalted butter (melted)
• 1 cup light brown sugar (packed)

Steps

1. 1

   Preheat your oven to 350°F (175°C) and generously grease a bundt pan with butter or non-stick spray.

2. 2

   Cut each refrigerated biscuit into quarters.

3. 3

   In a large plastic bag or bowl, combine the granulated sugar and ground cinnamon. Add the biscuit pieces and toss until every piece is thoroughly coated in the cinnamon-sugar mixture.

4. 4

   Arrange the coated biscuit pieces evenly inside the prepared bundt pan.

5. 5

   In a small bowl or measuring cup, whisk together the melted butter and brown sugar until combined to create the caramel sauce.

6. 6

   Pour the brown sugar and butter mixture evenly over the biscuits in the pan.

7. 7

   Bake for 30 to 35 minutes until the dough is puffed and the top is a deep golden brown.

8. 8

   Let the bread cool in the pan for about 5-10 minutes, then carefully invert it onto a serving plate. Serve warm.

Notes

For the best texture, use 'Grands' style flaky biscuits. Ensure you don't let the bread cool completely in the pan, or the caramel will harden and make it difficult to remove.

Nutrition per serving

• dessert
• breakfast
• sweet
• baked
• kid-friendly
• comfort food