Easy Monkey Bread

Monkey Bread on a light blue platter with some of the bread taken out.

Get ready to be licking your fingers clean once this Monkey Bread is on your table. Bursting with cinnamon flavor, this Monkey Bread is made with canned biscuits and is coated in a homemade caramel syrup.

5 from 1 vote

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Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 255kcal

Ingredients

3/4 cup salted butter divided
1/2 cup packed brown sugar
3 (7.5 oz) cans biscuits
1/2 cup granulated sugar
1 tsp cinnamon

Instructions

Preheat the oven to 350° F.
On the stove top over low heat, melt 1/2 cup butter and brown sugar together. Whisk the mixture together until it starts to boil.
Once combined and boiling, pour into a greased bundt pan. Set aside.
Cut each biscuit piece into fourths and place in a large bowl.
Melt the remaining 1/4 cup of butter and pour over the biscuit pieces. Toss to coat evenly.
Pour the cinnamon and sugar mixture onto the butter coated biscuit dough and toss to coat.
Add the biscuit pieces to the bundt pan, on top of the syrup.
Cover with foil and bake at 350°F for 30-35 minutes or until the internal temperature reaches 190° F.
Allow the monkey bread to cool for 5 minutes and then flip the bundt pan upside down onto the serving platter.
Allow the bread to cool for a few minutes before enjoying.

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