Loading Video...

Cinnamon-Sugar Monkey Bread

For ten minutes work, this recipe delivers a decadent payoff-- a crispy, sweet buttery crust with gooey pockets of caramel. It takes refrigerator biscuits to the next level.
  • Level: Easy
  • Total: 55 min
  • Prep: 5 min
  • Cook: 50 min
  • Yield: 12 servings
Save Recipe

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter, melted

Two 16-ounce tubes refrigerated biscuit dough

2 cups sugar

1 tablespoon ground cinnamon

Directions

Special equipment:
A 10-inch nonstick Bundt pan
  1. Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
  2. Cut the biscuits into quarters. Combine the sugar and cinnamon in a large bowl and stir together.
  3. Working in batches, toss the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan.
  4. Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Flour's Famous Banana Bread

Beer Bread

Caramel Monkey Bread

Bistro Challah Bread

Blueberry Bread Pudding

Hot Cocoa Monkey Bread

Cheesy Garlic Monkey Bread

Cinnamon Pull-Apart Bread