Easy Monkey Bread
This monkey bread uses store-bought biscuit dough and a simple cinnamon-sugar coating, making it a perfect treat for busy mornings or last-minute guests.
Ingredients
For the monkey bread
- 2 cans canned biscuit dough
- 1/4 cup brown sugar
- 1/8 cup ground cinnamon
- 1/4 cup sugar
- 3/4 cup butter Use 1/2 cup butter if you want less.
For the glaze
- 1/4 cup powdered sugar
- 1 tablespoon milk
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a deep-dish loaf pan or a bundt pan with butter or cooking spray.
- Open biscuit cans and separate biscuits. Break each biscuit into small pieces and roll each piece into small balls – about 3 tablespoons of dough per ball.
- In a medium bowl, stir together the ground cinnamon and sugar. Roll each dough ball in the cinnamon-sugar until coated.
Layering and Baking
- Place a single layer of coated dough balls in the bottom of the greased pan. Sprinkle 1/8 cup brown sugar evenly over that layer.
- Add a second layer of coated dough balls on top. Sprinkle the remaining 1/8 cup brown sugar over the top.
- Melt the butter and pour it evenly over the dough layers. Sprinkle a little of the remaining cinnamon-sugar on top if desired.
- Bake at 350°F for about 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- While it rests a few minutes, make the glaze by whisking together powdered sugar and milk until smooth.
- Invert or leave in pan and pour the glaze over the warm monkey bread before serving.
Notes
For best results, store leftovers in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator. Warm slices in the microwave for 15–20 seconds.