Easy and delicious Monkey Bread recipe with refrigerated biscuit dough, cinnamon, and sugar. Perfect for a sweet breakfast treat or dessert. Ready in 50 minutes.
Optional: ½ cup chopped nutswalnuts or pecans, raisins, or chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a bundt pan with cooking spray.
In a zip-top bag, mix the granulated sugar and cinnamon. Cut each biscuit into quarters, then shake the pieces in the bag to coat with the sugar mixture.
Arrange a layer of biscuit pieces in the bundt pan. If using, sprinkle some nuts, raisins, or chocolate chips over this layer. Continue layering until all biscuit pieces are used.
In a small bowl, mix the melted butter and brown sugar. Pour this mixture over the biscuit pieces in the pan.
Bake for 35 minutes or until golden brown and no longer doughy in the middle. Let cool in the pan for 10 minutes, then invert onto a serving plate.
Serve warm.
Notes
Cut the biscuit dough into quarters to ensure quick cooking and even coating.
• Thoroughly coat each piece of dough in the sugar-cinnamon mixture for maximum flavor.
• Layer the dough pieces loosely in the pan to allow space for rising and even baking.
• Allow the bread to cool slightly before inverting onto a plate to prevent sticking.
• Serve warm for the best texture and taste.