Description
This traditional pull-apart treat features flaky biscuit pieces coated in granulated sugar and cinnamon, then baked under a rich brown sugar butter sauce.
Ingredients
Scale
- 3 cans refrigerated flaky layer biscuits (16.3 ounces each)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 3/4 cup unsalted butter (melted)
- 1/2 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a standard 10-to-12-cup Bundt pan thoroughly with softened butter or nonstick baking spray.
- In a shallow bowl or large zip-top storage bag, whisk together the granulated sugar and ground cinnamon.
- Cut each biscuit round into quarters. Roll each quarter lightly into a ball, then coat the pieces thoroughly in the cinnamon-sugar mixture before transferring them evenly into the prepared Bundt pan.
- In a small saucepan over medium-low heat, combine the melted butter, brown sugar, and vanilla extract. Whisk for 1 to 2 minutes until the sugar dissolves into a warm syrup, then pour it over the dough pieces in the pan.
- Bake for 30 to 35 minutes, until the top is deep golden brown and the inner dough feels set when lightly pressed.
- Cool the pan on a wire rack for 10 minutes. Invert the bread onto a serving platter and tap the base gently to release.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Brunch
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Do not let the baked monkey bread rest in the pan longer than 10 minutes to prevent sticking.