Monkey Bread
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 530
- Total Fat
- 24
- Saturated Fat
- 7
- Carbohydrates
- 71
- Dietary Fiber
- 3
- Sugar
- 21
- Protein
- 8
- Cholesterol
- 14
- Sodium
- 660
- Total: 1 hr
- Active: 25 min
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
Directions
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.