Ingredients
- 2 cans (16 oz each) refrigerated biscuit dough (Pillsbury Grands or similar)
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- 1 cup brown sugar
- ½ cup butter, melted
- 1 teaspoon vanilla extract (optional)
For the Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step-by-Step Instructions
1. Preheat the Oven & Prep the Pan
- Preheat oven to 350°F (175°C).
- Grease a Bundt pan with butter or nonstick spray.
2. Cut & Coat the Biscuits
- Cut each biscuit into 4 pieces.
- In a large Ziploc bag, combine granulated sugar and cinnamon.
- Add biscuit pieces, seal the bag, and shake well to coat.
3. Layer in the Bundt Pan
- Arrange the sugar-coated biscuit pieces evenly in the Bundt pan.
4. Make the Brown Sugar Butter Sauce
- In a small saucepan, melt butter and brown sugar over medium heat.
- Stir in vanilla extract and mix until smooth.
- Pour evenly over the biscuits in the pan.
5. Bake the Monkey Bread
- Bake for 30-35 minutes until golden brown and bubbly.
- Let cool for 5 minutes, then carefully invert onto a plate.
6. Drizzle with Glaze (Optional)
- Whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle over the warm monkey bread and serve!
Notes
Tips for the Best Monkey Bread
✅ Use Pillsbury Grands Biscuits – They bake up fluffy and perfect!
✅ For extra gooeyness – Add ½ cup heavy cream to the brown sugar sauce.
✅ Let it rest before flipping – Helps the caramel sauce set slightly.
✅ Add nuts or raisins – Pecans or walnuts add a delicious crunch!
✅ Make it ahead – Assemble and refrigerate overnight, then bake fresh!