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Easy Monkey Bread with Canned Biscuits

A close-up of a freshly baked Monkey Bread loaf on a cooling rack, with a piece pulled out to show the fluffy interior.
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A simple pull-apart cinnamon bread baked in a Bundt pan, perfect for brunch or a holiday treat.

Ingredients

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  • 1 (16 ounce) package refrigerated biscuit dough
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a Bundt pan well.
  2. In a small bowl, mix together the granulated sugar and cinnamon.
  3. Separate the biscuit dough into individual biscuits. Cut each biscuit into quarters.
  4. In a medium bowl, toss the biscuit pieces in the melted butter until coated.
  5. In a small bowl, combine the brown sugar and chopped pecans, if using.
  6. Dip each buttered biscuit piece into the cinnamon-sugar mixture, then into the brown sugar mixture.
  7. Arrange the coated biscuit pieces in the prepared Bundt pan.
  8. Bake for 30-35 minutes, or until golden brown and cooked through.
  9. Let the monkey bread cool in the pan for 10 minutes before inverting it onto a serving plate.

Notes

  • To prevent sticking, ensure the Bundt pan is thoroughly greased.
  • For an even coating, roll each biscuit piece in the cinnamon-sugar and then the brown sugar mixture.
  • Bake time may vary depending on your oven. Check for doneness by inserting a toothpick into the center; it should come out clean.

Nutrition

Find it online: https://blissbatter.com/easy-monkey-bread-recipe/