Monkey Bread Recipe : Gooey Cinnamon Pull-Apart Bread in 40 Minutes
Gooey, pull-apart Monkey Bread made with canned buttermilk biscuits, cinnamon sugar, and a rich brown sugar butter glaze. The perfect easy recipe for Mother's Day brunch or any special morning.
Ingredients
Instructions
Preheat the oven to 350 degrees F and grease a Bundt pan thoroughly.
Open all 3 cans of biscuits and cut each biscuit into 4 equal quarters using a sharp knife on a cutting board.
Combine 1 cup of granulated sugar and 2 to 3 teaspoons of cinnamon in a 1-gallon zip-top bag. Seal and shake to mix.
Add all biscuit quarters to the bag, seal it, and shake vigorously to coat every piece with cinnamon sugar.
Spread the coated biscuit pieces evenly in the prepared Bundt pan.
In a pot over medium-high heat, melt 1 cup of butter with 1/2 cup of brown sugar, stirring continuously until fully combined into a smooth glaze.
Pour the brown sugar butter glaze evenly over the biscuit pieces in the Bundt pan.
Bake for 35 to 40 minutes until the top is a deep golden brown.
Remove from the oven and allow to cool in the pan for 15 to 30 minutes.
Place a large serving plate over the Bundt pan and carefully flip to release the Monkey Bread. Serve warm.
