Sticky Cinnamon-Sugar Monkey Bread is the ultimate pull-apart treat, perfect for breakfast, brunch, or a sweet snack. This gooey, caramelized bread is made from small dough balls, coated in cinnamon sugar, and layered with a rich, buttery brown sugar glaze. As it bakes, the sugar melts and creates a sticky, irresistible sauce that seeps into every crevice of the bread. The result is a warm, soft, and sweet bread that’s fun to eat and impossible to resist. Serve it warm, straight from the oven, and watch as everyone gathers around to pull off pieces of this deliciously sticky bread.
Ingredients:
- 2 cans (16.3 oz each) refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup packed brown sugar
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
- Cooking spray
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Generously coat a Bundt pan with cooking spray.
- Prepare the dough: Open the cans of biscuit dough and cut each biscuit into quarters.
- Coat with cinnamon sugar: In a large plastic bag, combine the granulated sugar and cinnamon. Add the biscuit pieces, a few at a time, and shake to coat them thoroughly. Arrange the coated dough pieces evenly in the prepared Bundt pan. If using nuts, sprinkle them among the dough pieces.
- Make the glaze: In a small bowl, mix together the melted butter and brown sugar until combined. Pour the butter-sugar mixture evenly over the dough pieces in the Bundt pan.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is cooked through. A skewer or knife inserted into the bread should come out clean.
- Cool and serve: Allow the monkey bread to cool in the pan for about 10 minutes. Then, carefully invert the pan onto a serving plate. Serve warm, and enjoy the sticky, sweet goodness!
This Sticky Cinnamon-Sugar Monkey Bread is best enjoyed fresh out of the oven, but leftovers can be reheated and enjoyed later.
