Traditional Monkey Bread is a sticky, gooey pastry made by coating small pieces of sweet bread dough with butter, cinnamon and sugar then baking them in a bundt pan.
Monkey Bread is served warm so that the sweet bites can be pulled off and popped right into your mouth. The butter, cinnamon and sugar ooze throughout the dessert making the most delectable syrup that’s finger’ lickin’ good.
This traditional Monkey Bread recipe is made with refrigerated biscuits in lieu of bread dough so it’s quick to throw together for unexpected guests.
3 (8 ounce) packages of buttermilk biscuit tubes
1 cup sugar
2 teaspoons cinnamon
1 cup butter (2 sticks)
1/2 cup packed brown sugar
- Step 1
Prepare Bundt pan by heavily greasing with butter. Preheat oven to 350 degrees F.
- Step 2
Cut each biscuit into four equal sized pieces.
- Step 3
Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag. Drop roll the pieces of dough in the sugar cinnamon mixture and gently arrange them into the prepared Bundt pan.
- Step 4
In a small sauce pan, combine 1/2 cup of the remaining sugar cinnamon mixture with 1/2 cup brown sugar and 1 cup butter. Bring mixture just to a boil and then immediately remove from heat. Carefully drizzle the mixture over the rolled dough balls in the Bundt pan.
- Step 5
Bake in preheated oven for 30 minutes.
- Step 6
Allow pan to rest for about 5 minutes, then cover with a large plate and invert bread. To eat, pull desired amount off with your fingers and enjoy the gooey sweet sinful treat.