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Sweet Monkey Bread

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Sweet monkey bread made with canned buttermilk biscuits rolled in cinnamon sugar and drenched in a melted brown sugar glaze. Pull-apart, sticky, and ready in 40 minutes.

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

This monkey bread uses canned buttermilk biscuits as a shortcut that works surprisingly well. Quartered biscuit pieces get rolled in cinnamon sugar until coated, piled into a buttered pan, then drenched with a melted margarine and brown sugar sauce before baking.

The brown sugar sauce is what transforms this from cinnamon-coated biscuits into proper monkey bread. As it bakes, the sugar and butter bubble down between the pieces, caramelizing on the bottom and creating a sticky, pull-apart glaze that coats every surface.

Quarter the biscuits rather than leaving them whole. Smaller pieces mean more surface area for the cinnamon sugar to cling to and more of those sticky, caramelized edges that everyone fights over.

Butter the pan generously. The brown sugar sauce needs fat to prevent burning and sticking.

Pro Tips

  • Pour the melted brown sugar mixture evenly over the top so it reaches all the biscuit pieces, not just the center.
  • Let it cool in the pan for 5 minutes before flipping onto a serving plate. Too hot and it falls apart; too cool and the sugar cements to the pan.
  • Don’t pack the biscuit pieces tightly. Leave small gaps so the sauce can flow between them during baking.

Variations

  • Sprinkle chopped pecans or walnuts in the bottom of the pan before adding the biscuits for a nutty, praline-like base.
  • Add a drizzle of cream cheese glaze (powdered sugar, cream cheese, and milk) over the top after baking.
  • Toss a handful of raisins in with the biscuit pieces for sweet, chewy pockets throughout.

Ingredients

3 3
CAN CAN BUTTERMILK BISCUIT
10 ct. each *
1 237
CUP ML SUGAR
3 45
TABLESPOONS ML CINNAMON
½ 118
CUP ML MERINGUE *
1 237
CUP ML BROWN SUGAR *

Directions

Open biscuits; cut into quarters and set aside.

Mix sugar and cinnamon.

Roll biscuits in sugar mixture until well coated.

Put in buttered 13 x 9 x 2 inch cake pan.

Melt margarine and brown sugar; pour over biscuits.

Bake at 350℉ (180℃) F for 25 to 30 minutes.

NOTE: May be sprinkled with nuts.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 205 1% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 10%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 2%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

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