Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Thoroughly spray your bundt pan with cooking spray, ensuring every nook and cranny is coated.
- Step 2: In a large plastic storage bag (gallon-sized works perfectly), combine 1¼ cups of granulated sugar and the heaping tablespoon of cinnamon. Shake well to mix evenly.
- Step 3: Carefully remove biscuits from their packaging. Cut each biscuit into four pieces. Don't worry about them being perfectly even.
- Step 4: Drop a few biscuit pieces at a time into the bag with the cinnamon-sugar mixture. Seal the bag (leaving a little air) and shake until every piece is gloriously coated. Arrange the coated pieces evenly in your prepared bundt pan. Continue until all biscuit pieces are covered and nestled in the pan.
- Step 5: In a large microwave-safe measuring cup, melt the full cup of butter (usually 60-90 seconds). Pour any remaining cinnamon-sugar mixture from the plastic bag directly into the melted butter. Stir for about 30 seconds, or until the sugar starts to dissolve.
- Step 6: Pour this luscious butter mixture evenly over the biscuits in the bundt pan. Gently give the pan a little shake or tap it lightly on the counter to help distribute the mixture.
- Step 7: Pop your bundt pan into the preheated oven and bake for 35 minutes. When done, it should be golden brown and bubbling.
- Step 8: Let the monkey bread cool in the pan for about 10 minutes. This cooling time allows the caramel to set slightly and makes it easier to invert.
- Step 9: Place a large serving plate over the top of the bundt pan, and with a quick, confident flip, invert the monkey bread onto the plate. Be careful, as the caramel will still be hot! Serve it warm, and let everyone pull off their own sticky, sweet pieces. Enjoy!
Notes
Substitutions & Additions: For a chocolatey twist, stir ½ cup of chocolate chips (milk, dark, or white) into the biscuit pieces before coating. For nutty crunch, add ½ cup of chopped pecans or walnuts to the cinnamon-sugar mixture. Create a decadent cream cheese glaze by whisking together 4 oz softened cream cheese, ½ cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract, then drizzle over the warm monkey bread. You can also try adding diced apples or a handful of dried cranberries for a fruity twist. For a savory version, skip the cinnamon and use garlic powder, Italian seasoning, and Parmesan cheese in the bag, and melt butter with garlic and herbs to pour over.
Tips for Success: Do not skimp on the cooking spray; a well-greased bundt pan is crucial for easy release. Try to cut biscuit pieces roughly the same size for even cooking. Don't overbake; it should be golden brown and feel firm but springy. The 10-minute resting period in the pan helps the caramel set, preventing spills when you flip it. Monkey bread is always best served warm.
Storage & Reheating: Store cooled monkey bread tightly covered in plastic wrap or an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 4-5 days. To reheat, microwave individual pieces for 15-30 seconds, or warm larger portions in a preheated oven at 250°F (120°C) for about 10-15 minutes until warmed through and gooey again.
FAQs: Any refrigerated biscuit dough (approximately 16 biscuits total) can be used. You can prep the cut and coated biscuits the day before and store them in the fridge overnight; melt the butter mixture and bake in the morning. If you don't have a bundt pan, a well-greased 9x13 inch baking dish or a regular round cake pan will also work.