Description
There’s nothing quite like the aroma of warm cinnamon sugar filling your kitchen on a cozy morning. This easy classic monkey bread is soft, buttery, and pull-apart delicious, making it perfect for breakfast, brunch, or any special occasion. Inspired by nostalgic recipes and family traditions, this sweet treat is simple to make, fun to share, and sure to bring smiles to your table.
Ingredients
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2 cans (16.3 oz each) refrigerated biscuit dough
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1 cup granulated sugar
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2 teaspoons ground cinnamon
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1 cup brown sugar, packed
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1/2 cup unsalted butter (1 stick)
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1/4 cup milk
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1 teaspoon vanilla extract
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Optional: 1/2 cup chopped nuts (pecans or walnuts)
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Optional: 1/4 cup raisins or chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or non-stick spray.
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In a medium bowl, mix granulated sugar and cinnamon. Cut each biscuit into quarters and roll in the cinnamon sugar until fully coated.
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If using nuts, sprinkle a layer in the bottom of the greased bundt pan. Layer half of the coated biscuit pieces, add another layer of nuts if desired, then top with the remaining biscuits.
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In a small saucepan over medium heat, melt butter. Add brown sugar and milk, stirring constantly until it comes to a boil. Reduce heat and simmer 1–2 minutes. Remove from heat and stir in vanilla extract.
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Pour the warm glaze evenly over the biscuit pieces in the pan. Use a spoon to ensure even coating.
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Bake 35–40 minutes, or until the top is golden brown and glaze is bubbling. Adjust time as needed for your oven.
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Let cool 5–10 minutes, then invert onto a serving plate. Serve warm and pull apart to enjoy.
Notes
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Use room temperature biscuits for better glaze absorption.
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Grease the pan generously to prevent sticking.
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Optional mix-ins: nuts, raisins, chocolate chips.
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Best served fresh; reheat gently if needed.
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Can be made ahead by assembling and refrigerating overnight, then baking in the morning.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes