Cinnamon-Sugar Monkey Bread

Published September 22, 2016 | By Pam

All four of my daughters have grown into great cooks, and this Cinnamon-Sugar Monkey Bread is Katie’s recipe. Oh, my. Those little pieces are just the right size to pop into your mouth. The cinnamon-sugar-ey goodness teases your taste buds and makes them crave more. Which makes you go back to satisfy that craving and pop another yummy morsel into your mouth again. And again.

A vicious circle, my friends. A deliciously vicious circle.

Seriously. You won’t be able to stop at just one.

Heck, you won’t even need a fork.

The recipe calls for nuts and raisins, which is totally optional. For this batch, I didn’t put any of either in since I was in a bit of a hurry. But you just know nuts and raisins would make this Cinnamon-Sugar Monkey Bread even better, right?

Be sure to use a Bundt pan instead of a tube pan because the pan could get too full with 36 oz. of biscuit pieces. That said, I used 2 cans of 16 oz Jumbo size biscuits instead of the 3 – 12 oz, and everything turned out perfectly.

Another hint – use kitchen shears to cut the biscuit dough into quarters. Drop those little darlings into the Bundt pan. Pour the cinnamon-sugar mixture on top. Bake. Eat. Again and again.

Cinnamon Monkey Bread

September 22, 2016

by Pam

Category Desserts

Ingredients

3 - 12 oz refrigerated biscuit dough
1 cup white sugar
3 tsp ground cinnamon
1/2 cup butter
1 cup packed brown sugar
Nuts & Raisins, optional

Instructions

Preheat oven to 350 degrees.
Grease a 9" or 10" Bundt pan
Mix white sugar and cinnamon in a large ziplock bag.
Cut biscuits into quarters with kitchen shears.
Shake biscuit pieces in cinnamon-sugar mix and arrange in bottom of Bundt pan.
Add nuts and raisins (if using) as you go along.
In small saucepan, melt butter and brown sugar over medium heat. Boil hard for one minute. Pour over biscuits.
Bake for 35 minutes. Let bread cool for 10 minutes, then turn out onto plate.
Pull apart and enjoy!