Ingredients
Equipment
Method
- 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.
