Description
This Easy Monkey Bread recipe is a crowd-pleasing, pull-apart treat made with soft buttermilk biscuits coated in cinnamon sugar, baked in a buttery brown sugar glaze, and topped with a smooth vanilla icing. Perfect for breakfast, brunch, or dessert, it’s simple to prepare and irresistibly delicious.
Ingredients
Scale
For the Monkey Bread:
- ½ cup granulated sugar (100 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 32.6 ounces Pillsbury Grands!™ Southern Homestyle Buttermilk Biscuits (2 cans)
- ¾ cup unsalted butter (170 grams, 1½ sticks)
- ¾ cup brown sugar (160 grams)
- 1 teaspoon pure vanilla extract (4 grams)
For the Icing:
- 1 cup powdered sugar (113 grams)
- 2 tablespoons milk (28 grams)
- ½ teaspoon pure vanilla extract (2 grams)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with butter or oil to prevent sticking, then set it aside for later use.
- Mix cinnamon sugar: In a medium bowl, combine the granulated sugar and ground cinnamon, stirring until well mixed. Set this cinnamon sugar mixture aside.
- Prepare the biscuits: Open both cans of Pillsbury Grands!™ Southern Homestyle Buttermilk Biscuits and place them on a clean cutting board. Cut each biscuit into quarters and roll each piece into a small ball.
- Coat biscuit balls: Roll each biscuit ball in the cinnamon sugar mixture, ensuring each piece is evenly coated. Arrange the coated balls evenly in the prepared Bundt pan. Sprinkle any leftover cinnamon sugar over the top of the biscuit balls for extra flavor.
- Make the butter and brown sugar sauce: In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and continue cooking, stirring frequently, until the mixture is smooth and combined, about 1 to 2 minutes. Remove the pan from the heat, stir in the vanilla extract, and immediately pour this warm sauce evenly over the cinnamon-coated biscuit balls in the pan.
- Bake the monkey bread: Place the Bundt pan in the preheated oven and bake for 30 to 40 minutes, or until the top is golden brown and the biscuits are cooked through without any doughy centers. Baking times may vary slightly depending on your oven.
- Prepare the icing: While the monkey bread is baking, combine powdered sugar, milk, and vanilla extract in a small bowl. Whisk until the icing is smooth and free of lumps. Set aside until ready to use.
- Cool and invert: Once baked, allow the monkey bread to cool in the pan for 5 to 10 minutes. Then carefully invert the Bundt pan onto a serving platter so the monkey bread releases in one piece.
- Serve: Drizzle the prepared vanilla icing generously over the warm monkey bread. Serve immediately for the best gooey texture and flavor.
Notes
- You can substitute brown sugar with coconut sugar for a slightly different flavor profile.
- Make sure to grease the Bundt pan well to ensure easy removal of the monkey bread.
- Allow the bread to cool slightly before inverting to prevent sticking and breakage.
- For a richer icing, you can add a tablespoon of cream cheese to the powdered sugar mixture.
- This recipe can be doubled for larger gatherings, using two Bundt pans.
