Description
A delicious and easy-to-make monkey bread, perfect for Christmas morning. It’s crispy, gooey, and irresistible!
Ingredients
Scale
- 2 cans (16 oz each) refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (optional)
- 2 to 3 tablespoons milk (optional)
Instructions
- Preheat oven to 350°F. Grease a 10-inch Bundt pan with nonstick spray or butter.
- Cut each biscuit into four equal pieces.
- Place granulated sugar and cinnamon into a large zip-top bag. Add biscuit pieces, seal, and shake to coat evenly.
- Arrange half of the coated dough pieces in the prepared Bundt pan.
- In a small bowl, combine melted butter, brown sugar, and vanilla extract. Drizzle half of this mixture over the dough pieces in the pan.
- Add the remaining coated biscuit pieces to the pan and drizzle with the remaining butter mixture.
- Bake for 30 to 35 minutes until the top is golden brown and the bread is fully cooked.
- Allow the bread to cool in the pan for 5 to 10 minutes, then invert onto a serving plate.
- Whisk powdered sugar with milk until smooth. Drizzle over warm pull-apart bread before serving if desired.
Notes
- This dish can be prepared the night before and baked in the morning.
- For extra flavor, feel free to add nuts or chocolate chips in between the layers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 18g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg