Granny's Monkey Bread
This monkey bread recipe is the perfect pull-apart dessert!
Get ready for sticky fingers! Granny's Monkey Bread recipe is the sweetest way to start your day. This easy dessert recipe is commonly served at brunch and makes a great treat for the holidays. The sweet cinnamon sugar flavor of this gooey bread perfectly compliments a cup of morning coffee. This holiday dessert is ready in under an hour and can be put together at the last minute - leaving plenty of time to spend with your loved ones.
From the Chef: "I would recommend waiting to serve this until after the Christmas presents have been opened because it’s a glorious, sticky, gooey, delicious mess of a dish. (Having extra napkins on hand doesn’t hurt either!) It’s the perfect pick-me-up, and it pairs equally well with coffee or champagne."
Serves8
Preparation Time15 min
Cooking Time30 min
Ingredients
- 1 cup (2 sticks) unsalted butter, plus extra for the pan
- 3 (8-ounce) cans refrigerated buttermilk biscuits
- 1 cup granulated sugar
- 2 teaspoon ground cinnamon
- 1/2 cup packed light brown sugar
Instructions
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Preheat the oven to 350°F. Generously coat a Bundt pan with butter.
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Cut each biscuit into 4 equal pieces. In a bowl or plastic bag, combine the granulated sugar and cinnamon. Drop and roll the pieces of dough in the cinnamon sugar and gently arrange them into the Bundt pan, messily layering them on top of one another.
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In a small saucepan, combine ½ cup of the remaining cinnamon sugar with the butter and brown sugar. (Discard any remaining cinnamon sugar.) Bring the mixture just to a boil and then immediately remove from the heat. Carefully drizzle the mixture over the rolled dough balls in the pan. Bake for 30 minutes, until golden brown and bubbling.
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Let rest for about 5 minutes, then cover the pan with a large plate and invert the bread onto the plate. To eat, pull the desired amount off with your fingers and enjoy.