Monkey Bread

Name: Monkey Bread
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 12 servings
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

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Level: Easy

Total: 1 hr
Active: 25 min

Yield: 12 servings

Level: Easy

Total: 1 hr
Active: 25 min

Yield: 12 servings

Ingredients

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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

Directions

Watch how to make this recipe.

Special equipment:

a 10-inch Bundt or tube pan

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.