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Monkey Bread on Platter

Monkey Bread

Sweet cinnamon sugar Monkey Bread - perfect for the holiday season!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 10

Equipment

  • Bundt Pan

Ingredients
  

  • 2.5 cups Granulated Sugar Divided (1 cup for caramel glaze, 1.5 cups for cinnamon-sugar coating)
  • 1 stick Butter or Margarine
  • 2 16.3oz Cans Pillsbury Buttermilk Biscuits
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon

Instructions
 

  • Preheat your oven to 350 degrees.

The Dough

  • Start by opening your 2 - 16.3oz cans of Pillsbury biscuits. Roughly 30oz of dough is what we are looking for. Cut each biscuit into sixths (or eighths, depending on how big your monkey hands are).
  • Roll each piece of dough into a ball, individually.
  • Pour 1.5 cups granulated sugar and 1 teaspoon of ground cinnamon into a medium sized Tupperware dish, and stir together.
    Add roughly 1/4 of your prepared dough balls into the cinnamon-sugar mixture. Shake will for 30 seconds, or until pieces are coated with the cinnamon-sugar mixture.
    Continue coating all of the rolled dough balls in batches until they are all covered in cinnamon-sugar.

The Glaze

  • Melt 1 stick of butter or margarine over low heat. You can do this while you (and your helpers, if you have them) are preparing the dough.
  • Once the butter is melted, add 1 cup of granulated sugar, and 1 teaspoon of vanilla extract. Raise heat to medium-high and let the glaze come to a boil and thicken slightly.

Layering

  • Place your cinnamon-sugar coated dough balls into the bundt pan in one, single even layer. No need to press or crowd them, just make a loose layer.
  • Spoon drizzle your caramel glaze over the first layer of dough balls in the pan. Just 2 or 3 tablespoons of glaze should be enough. Remove glaze pan from heat.
  • Add another layer of prepared dough balls on top of the first glazed layer. Return glaze pan to heat.
  • Once caramel glaze is bubbling again, drizzle over the second layer of dough balls in the bundt pan. Remove the glaze pan from burner.
  • Place all of the remaining prepared dough balls on top, in a final third layer. You may have just enough to call it a third layer, and that is OK. The dough is going to rise a lot in the oven. Return glaze pan to heat.
  • After the glaze begins to bubble again, drizzle most, or all of the remaining caramel glaze onto the final layer of dough balls in the bundt pan. There should be a good amount of caramel glaze, but don't feel like you need to use it all if you have good coverage.
  • Bake for 30 minutes at 350 degrees. This recipe is fairly forgiving, I have never had to bake it for more than the 30 minutes. Insert a toothpick or butter knife into the center of the dough ring, and make sure it comes back clean.
  • With oven mitts on, place plate or stand on top of bundt pan, and immediately flip over. Do this quickly so the glaze doesn't begin to harden as the Monkey Bread cools.
  • Let cool, and enjoy warm or at room temperature.

Notes

Monkey Bread is best served the day it is prepared, or 1 day after baking.
Monkey bread cannot be prepped and stored in the fridge over night. You will not get good results as the caramel glaze solidifies as it cools off. The biscuits also puff up and the texture completely changes.
I have always used Imperial Margarine when I make this recipe. I know some people insist on real butter (which I do for many other recipes). You do what makes you happy, and make it with whichever one you prefer. The margarine has always worked well for me, and that is what we always had in our fridge growing up! :)
 
 
Keyword Best Monkey Bread, Canned Biscuit recipes, Canned Biscuits, Cinnamon and Sugar, Margarine, Monkey Bread, Pillsubury Biscuits