Delicious Cinnamon Monkey bread
Pull-apart cinnamon monkey bread made with refrigerated biscuits rolled in cinnamon sugar and baked in a bundt pan. Warm butter sauce soaks into every crevice for sticky-sweet breakfast bliss.
YIELD
16 servingsPREP
20 minCOOK
30 minREADY
60 minMonkey bread is the kind of breakfast that gets people out of bed on weekend mornings.
Refrigerated biscuits get torn in half, rolled in cinnamon sugar, then piled into a bundt pan with layers of chopped nuts.
A warm butter and cinnamon syrup pours over the top, soaking into every crack and crevice before baking into pull-apart, sticky-sweet perfection.
Kitchen Tips
- Generously grease your bundt pan or the bread will stick during the flip
- Layer the nuts between the biscuit pieces rather than just on top for even distribution
- Invert onto your serving plate while still warm so the caramel sauce runs down the sides
- Serve immediately while warm and sticky for the best texture
Ingredients
Directions
Preheat oven to 350℉ (180℃) F.
Cut biscuits and half.
Roll biscuits in sugar and cinnamon mixture.
Press into a bundt pan.
Add nuts between layers.
Mix ¾ cup sugar with 1 tablespoon cinnamon melt 1 stick of butter.
Pour over the top of your biscuits.
Bake for 30 minutes.
Turn over on plate while warm.
Very good.
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