Cinnamon Roll Monkey Bread
This Cinnamon Roll Monkey Bread is SO EASY! Soft biscuit dough coated in cinnamon sugar, baked with a buttery caramel glaze for an irresistible pull-apart treat.
Equipment
- Bundt pan
- Mixing bowls
- Measuring cups and spoons
- Pastry Brush
- Oven mitts
Ingredients
- 2 cans refrigerated biscuit dough 10-count each
- 1 cup granulated sugar
- 3 tablespoons ground cinnamon
- 1/2 cup unsalted butter melted
- 1/2 cup packed brown sugar
- 1 tablespoon vanilla extract
- 1/2 cup chopped walnuts optional
- 1/2 cup raisins optional
Instructions
Cinnamon Roll Monkey Bread Cooking Guide
- Preheat your oven to 350°F (175°C). Grease your bundt pan generously with butter or nonstick spray to ensure the monkey bread doesn’t stick.
- Open the refrigerated biscuit dough cans and separate each biscuit. Cut each biscuit into quarters to create bite-sized pieces. In a large bowl, combine the granulated sugar and ground cinnamon. Toss the biscuit pieces in the cinnamon sugar mixture until well coated.
- Start layering the coated dough pieces into the greased bundt pan. If you’re using walnuts or raisins, sprinkle some between layers for added texture and flavor.
- In a separate bowl, mix melted butter, brown sugar, and vanilla extract until smooth. Pour this mixture evenly over the layered biscuit pieces in the bundt pan. This will melt and caramelize during baking, creating the signature sticky coating.
- Bake the monkey bread in the preheated oven for 35-40 minutes or until golden brown and cooked through. The top should be bubbly and caramelized.
- Allow the monkey bread to cool in the pan for about 10 minutes before inverting it onto a serving plate. This helps it hold its shape while making it easier to pull apart. Serve warm with coffee or your favorite tea for a cozy treat.
Notes
- Grease the bundt pan very well to prevent sticking and ensure easy removal of the monkey bread.
- Customize your monkey bread by adding walnuts or raisins for extra texture and flavor.
- Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to a week.
- Reheat pieces in the microwave or warm the whole loaf in the oven wrapped in foil to refresh its gooey texture.
- You can assemble the monkey bread the night before and bake it fresh in the morning for convenience.