NOTE: You will need a 12 cup Bundt pan to recreate this recipe, but many other styles of baking pans may work
24 oz Refrigerated biscuit dough [(3), 8-ounce packages of buttermilk biscuits]
1 cup Granulated sugar
2 tsp Cinnamon
1 cup Butter
½ cup Golden Brown Sugar
1
Get your pan ready: Generously coat a 12-cup Bundt pan with butter or cooking spray to prevent sticking. Set your oven to preheat at 350°F.
2
Get the biscuit pieces ready: Separate refrigerated biscuit dough and cut each biscuit into four bite-sized pieces. In a bowl or resealable plastic bag, mix 1 cup of sugar with 2 teaspoons of cinnamon. Toss each dough piece in the sugar-spice mixture until fully coated. Arrange the coated pieces evenly in the prepared pan.
3
Make the syrup: In a small saucepan, melt 1 cup of butter with 1/2 cup of brown sugar. Add 1/2 cup of the leftover sugar-cinnamon mixture (save or discard the rest). Heat gently until the butter is fully melted and the mixture starts to bubble slightly. Remove from heat and stir until the sugar is completely dissolved. Avoid overcooking—the syrup should be smooth and just combined. Pour the warm syrup evenly over the coated dough pieces in the pan.
4
Bake to perfection: Place the pan in the center of the preheated oven and bake for about 30 Minutes . Keep an eye on it as baking times vary greatly with different ovens and conditions.
5
Rest the dough: Once baked, set the pan aside and let it rest for about 5 minutes to cool slightly.
6
Invert and Serve: Place a plate over the top of the pan and carefully flip it to release the monkey bread. Serve warm and let everyone pull apart their share of this decadent treat—no utensils required!
Ingredients
24 oz Refrigerated biscuit dough [(3), 8-ounce packages of buttermilk biscuits]
1 cup Granulated sugar
2 tsp Cinnamon
1 cup Butter
½ cup Golden Brown Sugar
Join the conversation!