Description
A sticky, pull-apart pastry that’s perfect for breakfasts and potlucks, featuring a crispy cinnamon shell and a tender, brioche-like center.
Ingredients
Scale
- 2 cans refrigerated biscuits (about 16–20 biscuits)
- 3 cups all-purpose flour (if making yeast dough)
- 2¼ tsp active dry yeast (if making yeast dough)
- 1 cup warm milk (if making yeast dough)
- 2 tbsp sugar (if making yeast dough)
- 2 tbsp melted butter (if making yeast dough)
- Pinch of salt (if making yeast dough)
- 1 cup granulated sugar (for cinnamon-sugar mix)
- 2–3 tbsp ground cinnamon (for cinnamon-sugar mix)
- ½ cup (1 stick) butter (for glaze)
- 1 cup packed brown sugar (for glaze)
Instructions
- Preheat the oven to 350°F (175°C).
- If using biscuits, cut each biscuit into quarters. If making yeast dough, combine flour, yeast, warm milk, sugar, melted butter, and salt in a bowl and knead until smooth.
- Toss the dough pieces in a mixture of granulated sugar and ground cinnamon until well coated.
- Layer the dough pieces in a well-greased 12-cup bundt pan.
- For the glaze, melt the butter and brown sugar together until bubbling, then pour over the layered dough.
- Bake for 30–40 minutes, tenting with foil if necessary to prevent over-browning.
- Let rest for 5–10 minutes before inverting onto a serving plate.
Notes
Best served warm, this monkey bread is great for brunch, dessert, or as a party centerpiece.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 18g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg