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Monkey Bread Recipe

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A warm, gooey classic pull-apart bread made with biscuit dough coated in cinnamon sugar and baked in a rich buttery brown sugar sauce, perfect for sharing.

Ingredients

  • 2 cans (16 oz each) refrigerated biscuit dough, cut into bite-sized pieces
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup packed brown sugar
  • 1/2 cup (113 g) unsalted butter
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and generously grease a bundt pan.
  2. Cut the refrigerated biscuit dough into small, bite-sized pieces.
  3. In a bowl, mix the granulated sugar and ground cinnamon. Roll each dough piece in the mixture until fully coated.
  4. Arrange the coated dough pieces evenly in the prepared bundt pan.
  5. In a saucepan over medium heat, melt the butter and stir in the brown sugar. Cook briefly until combined and smooth. Remove from heat and stir in vanilla extract if using.
  6. Pour the butter and brown sugar mixture evenly over the dough in the pan.
  7. Bake for 35–40 minutes, until the top is golden brown and the bread is cooked through.
  8. Let the monkey bread cool for about 5 minutes, then carefully invert onto a serving plate. Serve warm.

Notes

  • You can add chopped nuts, raisins, or chocolate chips between the dough pieces for extra texture.
  • If using a different pan than a bundt pan, ensure it is well greased and large enough.
  • Serve warm for the best gooey texture.

Nutrition

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