Monkey Bread at home
- Yield 8
- Prep 15 minutes
- Cook 40 minutes
- Total 55 minutes
Monkey Bread at home is a breakfast recipe on Avoteb. The yield on the card is 8. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 large (16-ounce) cans refrigerated buttermilk biscuits
- 1/2 cup granulated white sugar
- 1 tablespoon ground cinnamon
- 1/2 cup salted butter
- 1 cup packed brown sugar
Method
Prep the oven and baking pan. Warm the oven to 350°F. Mist a bundt pan generously with cooking spray.
Coat the biscuits. Separate out the individual biscuits and cut them into quarters. In a large mixing bowl, whisk together the granulated white sugar and cinnamon. Roll each piece of biscuit dough in the cinnamon sugar until it is coated on all sides, then place the dough in the bundt pan, gently stacking the dough pieces in the pan in an even layer. (Avoid pressing the dough pieces together firmly; you want them just lightly stacked.)
Warm the butter in a small saucepan over medium-a hot burner until melted. Tip in the brown sugar plus any leftover cinnamon sugar and stir for about 30 seconds or until the sugar is melted. Tip the sauce evenly over the dough in the bundt pan to coat.
Roast Roast uncovered for 40 minutes or until the top is lightly golden and springs back when touched. Move the pan to a wire rack and let it cool for 5-10 minutes. Using oven mitts, place a serving plate on top of the bundt pan and very carefully invert the monkey bread onto the plate.
Plate Plate while it is hot while warm and gooey, and enjoy!
