So Awesome Monkey Bread

Sticky, gooey, pull-apart fun. Monkey bread turns cans of refrigerated biscuit dough into a caramel-soaked tower everyone tears into with their fingers.

The biscuits get quartered and shaken in a bag of cinnamon sugar, which is the easiest way to coat every piece evenly before they pile into the pan.

The sauce is what makes it. Butter melted with both brown and white sugar, cooked until thick, then poured over the biscuits so it seeps into every crevice and bakes into a sticky caramel glaze.

A bundt or tube pan is key; the center tube helps the dense, layered dough bake through to the middle instead of staying raw and doughy.

Let it cool just a few minutes, then invert it onto a plate so the caramel drizzles down the sides. Serve it warm and pull it apart while it’s gooey, which is the whole point.

Kitchen Tips

• Grease the pan well, getting into all the grooves, so the caramel-coated bread releases cleanly.
• Use a tube or bundt pan so the thick layers cook through in the center.
• Invert it onto a plate within a few minutes of baking, before the caramel cools and sticks.

Variations

• Tuck chopped pecans or walnuts between the biscuit pieces.
• Add a cream cheese filling or press in pieces of chocolate or caramel candy.
• Sprinkle a little nutmeg or cardamom in with the cinnamon sugar.