Ingredients
Scale
- 3 cans of refrigerated biscuit dough
- 1 cup (200g) granulated sugar
- 2 tablespoons ground cinnamon
- 1 cup (225g) unsalted butter
- 1/2 cup (100g) packed brown sugar
- 1 teaspoon vanilla extract
- Optional: chopped nuts or raisins for added texture
- For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan or large baking dish. Cut each biscuit into quarters.
- In a mixing bowl, combine granulated sugar and cinnamon. Toss biscuit pieces in the cinnamon sugar until well coated. Arrange in the prepared pan.
- In a saucepan, melt the butter over medium heat. Add brown sugar and vanilla extract, stirring until smooth. Pour this caramel syrup over the biscuit layers.
- Bake for 30-35 minutes or until golden brown and bubbly. Cool slightly before removing from the pan.
- In a bowl, mix powdered sugar, milk, and vanilla until smooth. Drizzle over the warm monkey bread while still in the pan.
Notes
- For a crunchier topping, sprinkle chopped nuts or mini chocolate chips before baking.
- Make ahead: assemble the bread the night before and refrigerate. Bake in the morning for fresh, warm goodness.
- Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer storage. Reheat to enjoy the gooey texture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast,Brunch,Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of the bread)
- Calories: 280 kcal Kcal
- Sugar: 20g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg