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Homemade Monkey Bread Recipe with Gooey Cinnamon Sugar

Homemade Monkey Bread Recipe with Gooey Cinnamon Sugar

Soft pieces of biscuit dough coated in cinnamon sugar and baked in a buttery caramel sauce, this monkey bread pulls apart warm and sticky.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Method

Ingredients
  

  • 3 (16.3 oz) cans refrigerated biscuit dough each biscuit cut into quarters
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1 cup unsalted butter melted
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans optional
  • 1/4 teaspoon salt

Method
 

  1. Preheat and grease pan: Preheat the oven to 350°F. Grease a 10-inch bundt pan thoroughly, getting into every ridge so the bread releases cleanly later.
  2. Cut the biscuit dough: Open the cans of biscuit dough and cut each biscuit into quarters. You should end up with small, bite-sized pieces of dough.
  3. Mix cinnamon sugar: In a large zip-top bag, combine the granulated sugar and ground cinnamon. Shake to mix evenly.
  4. Coat the dough pieces: Add the cut dough pieces to the bag in batches and shake until each piece is fully coated in cinnamon sugar.
  5. Layer dough in the pan: Scatter the coated dough pieces into the prepared pan in loose, uneven layers. Sprinkle chopped pecans between layers if using.
  6. Make the caramel sauce: In a small saucepan, melt the butter with the brown sugar, vanilla extract, and salt over medium heat, stirring until smooth, about 3 minutes.
  7. Pour caramel over dough: Pour the warm caramel sauce evenly over the layered dough pieces, letting it seep down into the gaps.
  8. Bake until golden: Bake for 30 to 35 minutes, until the top is deep golden brown and a piece from the center pulls apart without looking doughy inside.
  9. Rest before inverting: Remove the pan from the oven and let it rest for 5 minutes. This lets the caramel settle before flipping.
  10. Invert and serve: Place a serving plate over the pan and carefully flip it over so the bread releases, caramel side up. Serve warm, pulling pieces apart by hand.