Description
A warm, sweet, and shareable treat made with refrigerated biscuits, cinnamon sugar, and brown butter sauce, perfect for brunch or lazy weekends.
Ingredients
Units
Scale
For the Dough
- 2 cans refrigerated buttermilk biscuits (Regular size, not jumbo.)
For the Cinnamon Sugar Coating
- 1 cup granulated sugar (Mixed with cinnamon.)
- 2 tablespoons ground cinnamon (Adjust to your taste.)
For the Sauce
- 1/2 cup unsalted butter (Melted.)
- 1 cup brown sugar (Light or dark brown sugar, based on preference.)
For Optional Glaze
- 1 cup powdered sugar (Plus a splash of milk.)
- 1 teaspoon vanilla extract (Optional for added flavor.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease your baking pan.
- Cut each biscuit into 4 pieces and toss them in the cinnamon sugar coating until well coated.
- Layer the coated biscuit pieces into the greased pan, sprinkling extra cinnamon sugar between layers if desired.
- In a separate bowl, combine melted butter and brown sugar until smooth.
- Pour the butter and brown sugar mixture evenly over the layered biscuits.
Baking
- Bake for 30-35 minutes until the top is golden brown and the edges are bubbling.
- Check the center with a knife to ensure it’s baked through.
Glazing (Optional)
- Mix powdered sugar with a splash of milk and whisk until it drizzles.
- Drizzle the glaze over the monkey bread after letting it cool for 10 minutes.
Notes
Allow monkey bread to rest for 5-10 minutes before serving. Cover tightly for storage; it lasts up to 3 days in the fridge. Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: brunch, Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18
- Sodium: 220
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 48
- Fiber: 1
- Protein: 3
