Monkey Bread
Imagine pulling apart a warm, soft piece of dough dripping in golden caramel sauce. Every bite is coated in cinnamon sugar and melts in your mouth. It is sweet, buttery, and perfectly sticky. It is hard to stop at just one piece, and trust me, I have tried! If you want a breakfast that feels like a big warm hug, this is the one for you.
Print
Tweet
Pin
Share
Email
Servings: 12
Calories: 260kcal
Equipment
- Bundt Pan: This gives the bread its famous ring shape.
- Kitchen Scissors: My favorite trick for cutting dough fast and easy.
- Small Saucepan: To melt that glorious butter and sugar together.
- Gallon Ziploc Bag: To shake the dough in the cinnamon sugar without the mess.
- Serving Plate: Make sure it’s bigger than the pan for the "big flip!"
Ingredients
- 24 oz Refrigerated Biscuit Dough I usually go for the buttermilk ones; they have that nice tang.
- 1 cup Granulated Sugar For that classic sweet coating.
- 2 tsp Ground Cinnamon: Or pumpkin pie spice if you’re feeling fancy.
- 16 tbsp Butter: Yes, a whole cup. Don’t judge… it’s worth it.
- ½ cup Golden Brown Sugar For that deep, caramel "goo."
Instructions
- Prepare the Dough First, grease your Bundt pan really well. You don’t want those precious sugar-coated bites sticking! Separate your biscuits and cut each one into four equal pieces. Pro tip: use kitchen scissors! It’s way faster than a knife and keeps the dough from getting squished. Toss the pieces in a bag with your white sugar and cinnamon and shake it up.
- The "Goo" Factor In a small saucepan, combine the brown sugar and butter. Add about 1/2 cup of that leftover cinnamon-sugar from the bag. Heat it just until the butter melts and it starts to bubble. Pull it off the heat immediately—you just want the sugar dissolved into a silky syrup.
- Layer and Bake Drizzle that warm buttery sauce all over your dough balls in the pan. Bake at 350°F for about 30 minutes. You’re looking for a golden-brown top that’s just starting to get a little crisp.
- *Lavanda’s Quick Tip: To be entirely sure it’s done, use a thermometer! You’re looking for 190°F in the center. If the top is browning too fast, just tent it with a little foil.
- The Flip and Serve Let the pan rest for about 5 minutes. This is the hardest part—waiting! Then, place a large plate over the pan, flip it, and lift. Watch that caramel sauce drizzle down the sides… it’s a beautiful thing.
Notes
- Don't Over-Crowd: When you’re placing the dough balls in the pan, don't press them down. You want to drop them in loosely. This leaves little "pockets" for that buttery syrup to seep all the way to the bottom.
- The Sugar "Sandwich": Instead of pouring all the sauce on top at the end, try layering! Put half the dough in, drizzle half the sauce, then add the rest of the dough and the rest of the sauce. It ensures every single bite is maximum gooey.
- Avoid the "Leaky Pan" Mess: If you have a two-piece Bundt pan, that caramel sauce will find a way out. I always tell people to put a baking sheet on the rack below the pan to catch any drips. It saves your oven from a sticky, smoky mess!
- The "Cold Dough" Secret: Keep the biscuits in the fridge until the very second you are ready to cut them. Cold dough is much easier to snip into clean cubes, and it helps the bread rise better in the oven.
- Zest it Up: For a little "Lavanda" twist, add a teaspoon of fresh orange zest to your sugar bag. It brightens up the heavy caramel flavor and makes it smell like a fancy bakery!
Nutrition
Calories: 260kcal | Carbohydrates: 29g | Fat: 16g | Sodium: 201mg | Sugar: 25g