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Monkey Bread with Canned Biscuits

This Monkey Bread is a nostalgic favorite! Soft, buttery pieces coated in cinnamon and sugar, perfect for family gatherings!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Pull-Apart, Sweet
Servings: 8 servings

Ingredients

For the Monkey Bread:

  • 1.5 tablespoons butter (for greasing)
  • 216 oz. refrigerated biscuit dough (preferably Pillsbury Grand's Buttermilk Biscuits)
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon cardamom
  • 1 cup chopped pecans (optional)
  • 16 tablespoons unsalted butter (or salted; if using salted, omit the salt)
  • 0.5 cup light brown sugar (packed)
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

Directions

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: Generously grease the inside of your Bundt pan with 1 ½ tablespoons of butter.
  • Step 3: Open the package of biscuit dough and cut each biscuit into quarters.
  • Step 4: In a large mixing bowl, combine the granulated sugar, cinnamon, and cardamom. Whisk until well mixed.
  • Step 5: Toss the quartered biscuit pieces in the sugar mixture until coated.
  • Step 6: Place half of the coated biscuit pieces in the Bundt pan. Melt the unsalted butter and mix in brown sugar, salt, and vanilla. Pour half over the biscuit layer.
  • Step 7: Layer the remaining biscuit pieces and pour the rest of the butter mixture on top.
  • Step 8: Bake for about 30-35 minutes, until golden brown and a toothpick comes out clean.
  • Step 9: Cool for 10 minutes, then invert onto a serving plate and enjoy!

Equipment

  • Bundt pan
  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Oven mitts

Notes

  • Consider adding chocolate chips or dried fruits for a twist.
  • Experiment with spices like nutmeg for seasonal variations.
  • Use gluten-free biscuit dough for a gluten-free version.