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Granny's Monkey Bread Recipes

This recipe offers a simple yet delightful take on classic monkey bread using convenient canned buttermilk biscuits. Pieces of biscuit dough are tossed in cinnamon sugar, layered in a Bundt pan, and then drenched in a warm, buttery brown sugar sauce before baking. The result is a pull-apart, sticky-sweet treat perfect for breakfast, brunch, or dessert.
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Course Snack
Cuisine Mediterranean
Servings 14 people
Calories 4307.9 kcal

Equipment

  • 1 Bundt Pan 9-10 inch fluted pan
  • 1 Large Mixing Bowl For coating biscuit pieces
  • 1 Small Saucepan For melting butter and brown sugar
  • 1 Whisk or Spatula For stirring sauce and tossing biscuits
  • 1 Kitchen Scissors or Knife For cutting biscuits

Ingredients
  

Main

  • 3 packages of buttermilk biscuit tubes
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1 cup butter 2 sticks
  • ½ cup packed brown sugar

Instructions
 

  • Preheat your oven to 350°F (175°C) and generously grease a Bundt pan to prevent sticking.
  • In a large mixing bowl, combine the 1 cup of sugar and 2 teaspoons of cinnamon.
  • Open the biscuit tubes, separate each biscuit, and cut each biscuit into quarters using kitchen scissors or a knife.
  • Add the cut biscuit pieces to the cinnamon-sugar mixture and toss until each piece is thoroughly coated.
  • Evenly arrange the coated biscuit pieces in the prepared Bundt pan.
  • In a small saucepan, melt the 1 cup of butter and ½ cup of packed brown sugar over medium heat, stirring until the mixture is smooth and bubbly.
  • Carefully pour the warm butter-brown sugar sauce evenly over the biscuit pieces in the Bundt pan.
  • Bake for 30-35 minutes, or until the monkey bread is golden brown and bubbly.
  • Let the monkey bread cool in the pan for 5-10 minutes on a wire rack to allow the caramel to set slightly.
  • Invert the monkey bread onto a serving plate and serve warm for a delightful pull-apart treat.

Notes

For a deeper, richer flavor, consider browning the butter slightly before adding the brown sugar to create a 'nutty' caramel. Ensure each biscuit piece is thoroughly coated in the cinnamon-sugar mixture for maximum flavor. To prevent sticking and easy cleanup, butter and flour your Bundt pan generously, or use a non-stick cooking spray specifically for baking. Place the Bundt pan on a baking sheet while baking to catch any potential drips from the caramel sauce. Don't overbake; the monkey bread should be golden brown and sticky, not dry. Let it cool in the pan for 5-10 minutes before inverting to allow the caramel to set slightly and prevent it from sticking.