Description
Soft, pull-apart monkey bread baked in a cinnamon brown sugar sauce and finished with a smooth vanilla glaze. Simple ingredients create a warm, shareable treat perfect for breakfast or dessert.
Ingredients
- 1 can (16 oz) refrigerated biscuit dough
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract (for sauce)
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan thoroughly.
- Cut each biscuit into quarters.
- In a bowl, mix granulated sugar and cinnamon. Toss biscuit pieces until evenly coated.
- Arrange coated dough pieces evenly in the prepared pan.
- Melt butter in a small saucepan over medium heat. Stir in brown sugar and cook until smooth.
- Remove from heat and stir in vanilla extract.
- Pour butter mixture evenly over the dough.
- Bake for 35–40 minutes, until golden brown and cooked through.
- Cool in the pan for 5 minutes, then invert onto a serving plate.
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over warm bread before serving.
Notes
- Let the bread rest briefly before inverting to prevent sticking.
- Use room-temperature glaze for smoother drizzling.
- Add chopped nuts or raisins between dough layers for texture.
- Serve warm for best flavor and softness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes