This gooey, pull-apart Monkey Bread is a fun and delicious treat perfect for breakfast or dessert. It's made with biscuit dough, cinnamon, sugar, and a buttery caramel glaze.
Preparation time
15min
Cooking time
40min
Ingredients
8 Servings
- 150 g Brown sugar
- 100 g Butter
- 200 g Granulated sugar
- 10 g Ground cinnamon
- 800 g Refrigerated biscuit dough
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
Grease a bundt pan with butter or non-stick spray.
Step 3
Cut the refrigerated biscuit dough into quarters.
Step 4
In a medium bowl, mix the granulated sugar and ground cinnamon.
Step 5
Roll each piece of biscuit dough in the cinnamon-sugar mixture until well coated.
Step 6
Place the coated biscuit pieces in the prepared bundt pan, layering as needed.
Step 7
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until combined to create a caramel sauce.
Step 8
Pour the caramel sauce evenly over the biscuit pieces in the bundt pan.
Step 9
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the dough is cooked through.
Step 10
Allow the Monkey Bread to cool in the pan for about 10 minutes before inverting onto a serving plate.
Step 11
Serve warm and enjoy!