Ellie’s Monkey Bread
Made with canned biscuits, easy, simple, delicious.
Ingredients
- 24 Oz. Biscuit Dough I use "Flakey" canned biscuits
- 1 C. Granulated Sugar
- 2 tea. Cinnamon
- 1 C. Butter
- 1/2 C. Brown Sugar packed
Instructions
Prep:
- Grease a 12 cup capacity Bundt pan with nonstick cooking spray. Make sure you get all the nooks covered.
- Preheat oven to 350°F.
Dough
- Separate biscuits and cut each one into 6 equal bite-sized pieces.
- Combine granulated sugar and cinnamon in a bowl and drop each piece of dough in the sugar-cinnamon mixture and shake around to coat.
- Place the cinnamon-sugar biscuit pieces into the prepared pan.
Syrup:
- In a small saucepan, combine brown sugar and butter.
- Add ½ cup of the remaining sugar-cinnamon mixture. (you will have some extra of the sugar mix, we like to save it to make cinnamon sugar toast)
- On Med/Low heat, melt butter and sugars until it just begins to boil.
- Remove from heat.
- Whisk until sugars have fully dissolved and butter is fully incorporated. Do not overcook the syrup; you're just dissolving the sugars, not making a full caramel.
- Drizzle the warm mixture over the rolled dough balls in the pan.
Bake:
- Place bunt pan, on a cookie sheet, in the center of the preheated oven and bake for about 30 minutes. Time may vary but you want it to be golden brown on top with some crispy bits.
Turn out:
- Let the pan rest for about 5 minutes, then cover with a large plate and invert. To eat, pull the desired amount off and enjoy!
Notes
Can be made the night before: do everything except baking. Cover with plastic wrap and refrigerate overnight. Let sit on the counter while the oven heats up, uncover and bake as usual, you may need to add 5-10 minutes to adjust for the center being cold from the fridge.
If the top is browning too quickly, cover with foil for the rest of the baking time.
My daughter loves helping roll the dough in the sugar mix…well, if I’m being honest, she loved liking the sugar off her hands between each roll of the dough…cooking with “love” at it’s finest.
