Monkey Bread
A gooey, sweet, homemade pull-apart dessert loaded with cinnamon-sugar dough balls and drizzled in caramel—it’s super easy, irresistibly sticky, and perfect for sharing.
Ingredients
- 3 cans refrigerated biscuit dough 10–12 biscuits each
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 cup unsalted butter melted
- 1 cup packed brown sugar light or dark
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon flaky sea salt balances the sweetness
- 1 cup chopped pecans or walnuts optional
- 1/2 cup raisins or dried cranberries optional
Instructions
- Preheat the oven to 350°F and grease a 10- or 12-cup bundt pan with cooking spray or butter.
- Whisk together granulated sugar and ground cinnamon in a medium bowl to create the sweet coating.
- Quarter each biscuit round and toss the dough balls in the cinnamon sugar until coated.
- Arrange half of the coated dough balls in the bundt pan, sprinkle optional nuts or dried fruit, then repeat with the remaining dough balls and toppings.
- Melt butter in a saucepan, stir in brown sugar, vanilla, and sea salt until smooth. Pour half over the dough layers.
- Bake for 30–35 minutes until golden brown and bubbly. Cool in the pan for 10 minutes, then invert onto a serving platter.
- Encourage everyone to enjoy this sticky, soft, pull-apart dessert while warm.
Notes
Choose unsalted butter for better salt control. For scratch dough, consider using King Arthur all-purpose flour and Red Star active dry yeast. If caramel seizes, gently heat and whisk in cream. Run a knife around edges for easier release from the pan.
Love this recipe?Follow us at @Recipecs for more