Monkey Bread Recipe Pillsbury
This easy Monkey Bread Recipe made with Pillsbury biscuit dough is a gooey, pull-apart treat perfect for breakfast, brunch, or dessert. Coated in cinnamon sugar and drenched in a buttery brown sugar glaze, every bite melts in your mouth!
Equipment
- 1 Bundt pan
- 1 Mixing bowl
- 1 Saucepan
- Measuring cups
- Oven
Ingredients
- 2 cans Pillsbury Grands! Flaky Layers biscuits
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter
- ¾ cup brown sugar
- Optional: ½ cup chopped pecans or walnuts
- Optional: ¼ cup raisins
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a Bundt pan with non-stick spray or butter.
- Prep the Sugar Mixture: In a mixing bowl, combine granulated sugar and cinnamon. Cut each biscuit into quarters and roll each piece in the cinnamon-sugar mixture until coated.
- Layer in the Pan: If using nuts or raisins, sprinkle a few in the bottom of the pan. Add the biscuit pieces evenly throughout the Bundt pan, layering with more nuts or raisins if desired.
- Make the Glaze: In a saucepan over medium heat, melt the butter and stir in the brown sugar. Stir continuously until the sugar is fully dissolved and the mixture is bubbling. Remove from heat.
- Pour and Bake: Pour the warm glaze evenly over the biscuit pieces in the pan. Bake in the preheated oven for 30–35 minutes or until golden brown and cooked through.
- Cool and Invert: Let the monkey bread cool in the pan for 5–10 minutes. Place a large plate or serving dish over the pan and carefully invert it to release the monkey bread.
- Serve Warm: Pull apart and enjoy while warm and gooey!
Notes
This recipe is highly customizable! Try drizzling with cream cheese icing or topping with chopped cooked bacon for a sweet-salty twist.
