Description
Delicious, gooey Monkey Bread made with soft buttermilk biscuits coated in cinnamon sugar and baked in butter for a sweet, pull-apart treat perfect for breakfast or dessert.
Ingredients
Scale
Dry Ingredients
- 1¼ cup sugar
- 1 tablespoon heaping cinnamon
Wet Ingredients
- 1 cup butter
Main Ingredient
- 2 cans southern style buttermilk biscuits (16 biscuits)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your Monkey Bread.
- Prepare Cinnamon Sugar: In a medium bowl, mix the 1¼ cup sugar with the 1 tablespoon of cinnamon until fully combined to create your cinnamon sugar coating.
- Cut and Coat Biscuits: Open the cans of buttermilk biscuits and cut each biscuit into quarters. Roll each biscuit piece in the cinnamon sugar mixture until fully coated.
- Melt Butter: Melt the 1 cup of butter in a microwave-safe bowl or a small saucepan over low heat until completely liquid and warm.
- Layer in Pan: Pour some melted butter at the bottom of a bundt or tube pan to grease it. Then place a layer of coated biscuit pieces into the pan. Drizzle some melted butter over the biscuit pieces before adding the next layer. Repeat layering until all coated biscuit pieces and melted butter are used.
- Bake: Place the pan in the preheated oven and bake the Monkey Bread for 35 to 40 minutes, or until the top is golden brown and the biscuits are cooked through.
- Cool and Serve: Remove the Monkey Bread from the oven and let it cool in the pan for 10 minutes. Then invert the pan onto a serving plate to release the Monkey Bread. Serve warm by pulling apart the pieces.
Notes
- Be sure to fully coat all biscuit pieces in cinnamon sugar for the best flavor and stickiness.
- Using southern style buttermilk biscuits is key for a soft, fluffy texture.
- You can add chopped nuts or raisins between layers for variation.
- Let the bread cool slightly before serving to avoid the butter being too hot.
