Granny’s Monkey Bread
Indulge in this nostalgic, pull-apart comfort food featuring soft biscuit pieces enveloped in a fragrant cinnamon-sugar coating and a rich, buttery caramel syrup. This easy-to-make monkey bread is the perfect centerpiece for breakfast or a sweet snack, offering a delightful contrast between a crispy, golden-brown exterior and a pillowy, tender center. It is a simple, pantry-friendly recipe that requires minimal prep but delivers maximum flavor and satisfaction every time you bake it.
Ingredients
- 24 ounces refrigerated buttermilk biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup golden brown sugar, packed
- 16 tablespoons unsalted butter
- 1/2 cup cinnamon sugar mixture (reserved from above)
Instructions
- Grease a 12-cup Bundt or fluted tube pan thoroughly with butter.
- Preheat oven to 350°F (175°C).
- Separate biscuit dough and cut each piece into four equal segments.
- Combine 1 cup granulated sugar and 2 teaspoons cinnamon in a bowl.
- Roll each dough piece in the cinnamon sugar until well coated.
- Arrange the coated pieces evenly in the prepared Bundt pan.
- In a saucepan, combine brown sugar, butter, and 1/2 cup of the cinnamon sugar mixture.
- Heat over medium-low until butter is melted and mixture simmers gently.
- Pour the syrup evenly over the dough in the pan.
- Bake for 30 minutes until golden brown.
- Rest for 5 minutes before inverting onto a serving plate.
Notes
Ensure biscuit dough is cold when cutting for easier handling. You can substitute cinnamon with pumpkin pie spice for a festive autumn twist. Store any leftovers in an airtight container at room temperature for up to two days.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 48gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 45mgSodium: 450mgFiber: 1gSugar: 22g
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