Monkey Bread

A completely homemade monkey bread recipe – no canned biscuit dough here! Homemade dough is rolled into balls, dipped in melted butter and cinnamon sugar, then baked until bubbling and glazed to perfection. Perfect for any holiday breakfast or weekend brunch.

I know this is called monkey bread but I’m having a hard time deciding if it should be classified as bread or a cake. Or a pastry. Breakfast pastry? However you categorize it, this is all kinds of delicious.

Sweetened dough is cut into small pieces, rolled into balls, dipped in melted butter, rolled in cinnamon and brown sugar, and layered int a Bundt pan. The butter and brown sugar create a caramel sauce that coats the bread once it is turned out of the pan. Drizzle the top with a powdered sugar glaze, and you have the most decadent breakfast, snack, or dessert (I just love baked goods that can be eaten for a variety of meals or occasions).

This is meant to be served warm so you can pull the bread apart with your fingers, but it’s also fabulous at room temperature or rewarmed in a microwave. No matter when you eat it, you’ll be licking your fingers clean!

A completely homemade monkey bread recipe – no canned biscuit dough here! Perfect for any holiday breakfast or weekend brunch.

Ingredients:

3 cans buttermilk biscuits (the non-flaky ones)
1 c. sugar
2 tsp. (to 3 teaspoons) cinnamon
2 sticks butter
1/2 c. brown sugar

Directions:

Preheat the oven to 350 degrees.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.
Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.
At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When it’s finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.