Monkey Bread

Total Time:
45 min
Prep:
5 min
Inactive:
5 min
Cook:
35 min

Yield:
12 servings
Level:
Easy

Ingredients
  • Nonstick cooking spray, for greasing the pan
  • Four 12-ounce cans regular-size flaky biscuits, such as Pillsbury
  • 1 cup sugar
  • 1 tablespoon plus 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon cardamom
  • Zest from 2 oranges
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 teaspoon pure vanilla extract
  • Special equipment: a 10-inch Bundt or tube pan
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degree F. Grease a 10-inch Bundt or tube pan with nonstick cooking spray.

  • Cut the biscuits into quarters and roll into balls. Combine 2/3 cup of the sugar, 1 1/2 teaspoons of the cinnamon, the cardamom and the zest from 1 orange in a shallow dish. Roll the biscuit balls in the mixture. Place the coated balls in the pan, sprinkling some of the mixture over the balls occasionally while filling the pan.

  • Melt the butter in a small saucepan over medium-low heat. Add the remaining 1/3 cup sugar and 1 tablespoon cinnamon and the vanilla. Warm, stirring occasionally, until the sugar dissolves. Add the remaining orange zest and pour over the top of the biscuit balls.

  • Bake until the top of the bread is golden and caramelized, about 30 minutes. Remove from the oven and let sit at least 5 minutes. Unmold the monkey bread onto a cake plate. Slice or pull apart to serve.


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    This recipe is featured in:

    The Kitchen