Monkey Bread is a gooey glaze covered biscuits baked together with a caramelized topping

This decadent treat makes mornings or special events sweeter.

If you love dessert-style breads try this Banana Bread Crumb Cake, Coconut Bread Pudding, or even this Pumpkin Sweet Potato Bread.

Monkey Bread
There are many occasions to enjoy monkey bread, but my favorite is simply because it’s delicious and I’m craving some. This gooey, caramelized pull-apart-bread is extremely easy to prepare and delivers the a cinnamon sugar doughy piece with each bite. Prepare this for your next brunch or gathering and your guest will be delighted.

How to Make Monkey Bread
Making monkey bread is easy and quick with only a few steps.
Preheat the oven and grease your bundt pan. Combine the cinnamon and sugar in a zip-top bag and cut the biscuits into quarters. Add the cut biscuits to the bag and toss to coat evenly. Place the coated biscuits into the pan. Melt the butter and brown sugar over medium heat and let boil for 1 minute to thicken the sauce. Pour evenly over the biscuits. Cook for 35 to 40 minutes or until the biscuits begin to brown. Remove and let sit for 5 minutes before turning out onto a pan.

How to Keep the Bread from Sticking
Bundt pans are the best pans to use when preparing monkey bread, however, choose one with a very simple style and few crevices. This will allow the biscuits to expand easily and keep the simple shape. Next, generously coat the pan in oil or butter. I prefer to use a coconut out and sprinkle some of the remaining cinnamon sugar on the pan just before adding the coated biscuits. The sugar will still be warm 5 minutes after removing the pan from the oven, which will help it to easily slide out of the pan and sit beautifully on your dish.

Even More Delicious Bread Recipes to Try: Cinnamon Apple Bread Cinnamon Swirl Cream Cheese Banana Bread Blueberry Zucchini Bread with a Lemon Glaze

Monkey Bread

This decadent treat makes mornings or special events sweeter.

1/2 cup Sugar 1 teaspoon Cinnamon 2 12-ounce cans Refrigerated Biscuits 1/2 cup Butter 3/4 cup Brown Sugar
Preheat the oven to 350℉ and grease a bundt pan with butter or oil making sure to coat the center and all crevices.

Place the sugar and cinnamon In a large zip-top plastic bag and shake to combine. Cut each biscuit into quarters and place in the sugar mixture. Toss to evenly coat each piece, place in the prepared pan.

In a small pot over medium heat, melt the butter and brown sugar. Bring to a gentle boil and let cook for 1 minute after. Pour the mixture over the biscuit in the pan.

Bake for 35 to 40 minutes or until golden brown. Let cook 5 minutes before turning upside down onto a heat-proof plate.
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