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A ring of pull-apart monkey bread glazed with sticky brown sugar caramel on a white plate

Monkey Bread

Pull-apart monkey bread made with refrigerated biscuits rolled in cinnamon sugar and baked in a buttery brown sugar syrup in a Bundt pan.
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Prep Time 20 minutes
Cook Time 40 minutes
Cool 15 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 servings
Calories 874 kcal

Ingredients
  

  • 3 cans buttermilk biscuits refrigerated, non-flaky
  • 1 cup granulated sugar
  • 2 to 3 teaspoons cinnamon use 2 teaspoons for a milder cinnamon flavor
  • 1 cup butter
  • 1/2 cup brown sugar light or dark

Instructions
 

  • Preheat the oven to 350°F.
  • Cut each biscuit into quarters. Combine the granulated sugar and cinnamon in a 1-gallon zip-top bag. Add the biscuit pieces, seal the bag and shake until the pieces are separated and coated.
  • Spread the coated biscuit pieces evenly in the Bundt pan.
  • Melt the butter with the brown sugar in a saucepan over medium-high heat, stirring for a few minutes until the mixture is one color. Pour it over the biscuits.
  • Bake for about 35 to 40 minutes, until the top is deep dark brown. Before removing it, gently pull apart a piece near the center with a fork. It should separate easily and no longer be doughy.
  • If you want to wait before turning it out, let the bread cool for about 15 to 30 minutes, then turn it over onto a plate. The wait is optional.

Notes

The total time includes an optional 15-minute wait before turning the bread out. Check a center piece with a fork before taking it out of the oven.

Nutrition

Serving: 1servingCalories: 874kcalCarbohydrates: 118.9gProtein: 10.7gFat: 42.1gSodium: 1653mgFiber: 3gSugar: 47g
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