Easy Monkey Bread with Canned Biscuits
This easy monkey bread with canned biscuits is soft, gooey, and coated in cinnamon sugar with a buttery brown sugar glaze. Made with refrigerated biscuit dough, this shortcut pull-apart bread is perfect for Christmas morning, brunch, or a cozy weekend breakfast.
Ingredients
Cinnamon Sugar Coating
- 3 cans buttered refrigerated biscuits (such as Pillsbury Grands)
- 1/2 c granulated sugar
- 3 tbs ground cinnamon
Brown Sugar Butter Glaze
- 1 stick butter
- 1 c light brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Greasing the Bundt pan
- vegetable shortening
Instructions
- Preheat the oven to 350°F and generously grease a Bundt pan with vegetable shortening, making sure to coat all creases well.
- Cut the biscuits into quarters (or slightly smaller bite-sized pieces).
- In a medium bowl, combine the granulated sugar and 3 tablespoons cinnamon. Stir until evenly mixed.
- Toss the biscuit pieces in the cinnamon sugar mixture until fully coated.
- Layer the coated biscuit pieces into the prepared Bundt pan. Fill the pan only about ¾ full to prevent overflow while baking.
- In a medium saucepan, combine the butter, brown sugar, 1 teaspoon cinnamon, and nutmeg.
- Cook over medium heat, stirring continuously, until the butter is melted and the mixture is smooth and fully combined.
- Pour the brown sugar butter mixture evenly over the biscuit pieces in the Bundt pan.
- Bake for 30–45 minutes, checking for doneness at 20 minutes. Rotate the pan and continue baking, checking every 5 minutes until the center is fully cooked and no raw dough remains.
- Remove from the oven and let cool for 15–20 minutes.
- Carefully invert onto a serving platter and serve warm. Pull apart and enjoy!
Tried this recipe?Let us know how it was!