MonkeyBread is a sweet and sticky pastry served as an indulgent breakfast or delicious dessert. Essentially it's cinnamon-sugar coated pieces of dough baked with a sticky-sweet syrup.
Course Breakfast, Dessert, Vegetarian
Keyword monkey bread
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
Servings 4-6 servings (a little goes a long way, it's sweet!)
1/2cupwhite granulated sugar
1 and 1/4teaspoonsground cinnamon
2(16.3 ounces EACH)cans Pillsbury Grands Flaky layers refrigerated biscuits(8 biscuits per can, 16 total needed for this recipe)
1cuppacked dark (or light) brown sugar
PREP: Preheat the oven to 350 degrees F. Generously grease (with cooking spray) and then lightly flour a large (12 cup) Bundt pan.
BUTTER: Place butter in a microwave-safe bowl and melt. Set aside to allow the butter to return to room temperature. Melted butter must be at room temperature before adding other ingredients so it doesn't melt the sugar and make it greasy/grainy.
BISCUIT PREP: In a separate large bowl, whisk together the white sugar and cinnamon; set aside. Separate the biscuits then cut each biscuit into four equal pieces. Add the biscuit pieces to the cinnamon-sugar mixture, tossing the biscuits gently until all of the biscuits are well coated.
BUTTERCONT.: Add in the brown sugar, vanilla, and pecans to the melted butter. Stir until combined.
ASSEMBLE: Add a few spoonfuls of the butter-pecan mixture to the bottom of the Bundt pan and then add the biscuit pieces on top. Sprinkle any remaining cinnamon-sugar mixture over the top of the biscuits. Pour the remaining butter-pecan mixture over the biscuits and then bake for 30-40 minutes or until it is cooked through. Totest: insert a skewer into the inside (middle) of the bread; if it comes out clean, it should be done. If it starts browning too quickly on top, tent some foil over the bread.
SERVE: Remove the pan from the oven and allow the Monkey Bread to cool for 10 minutes in the pan before inverting it onto a cake pan or serving plate.