Get ready to indulge in a delightful treat that’s perfect for any occasion! This "Easier to Eat Monkey Bread" is a gooey, sweet masterpiece that will have your taste buds dancing with joy. With just a handful of ingredients and minimal prep time, you can create a warm, pull-apart bread that’s as fun to eat as it is delicious. Imagine golden-brown biscuit pieces drenched in a buttery cinnamon-sugar glaze, all topped off with a sprinkle of crunchy nuts. Whether it’s a cozy family brunch or a festive gathering, this recipe is sure to impress and satisfy. Don’t miss out on the chance to wow your guests—let’s dive into this scrumptious recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cans refrigerated biscuit dough
- 1 cup brown sugar
- 1/2 cup butter, melted
- 1 teaspoon cinnamon
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 9-inch bundt pan or tube pan with butter or non-stick cooking spray to ensure easy removal.
- Open the refrigerated biscuit dough cans and separate each biscuit. Cut each biscuit into quarters using a sharp knife to create bite-sized pieces.
- In a medium mixing bowl, combine the melted butter, brown sugar, and ground cinnamon. Whisk the ingredients together until they form a smooth, well-incorporated mixture.
- If using nuts, roughly chop them into small pieces. You can use pecans, walnuts, or almonds for added texture and flavor.
- Dip each biscuit piece into the butter-sugar mixture, ensuring it's completely coated. Arrange the coated pieces in the prepared bundt pan, layering them loosely.
- If desired, sprinkle the chopped nuts between the layers of coated biscuit pieces for extra crunch and flavor.
- Pour any remaining butter-sugar mixture evenly over the top of the biscuit pieces in the pan, ensuring all pieces are well-coated.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the biscuit pieces are cooked through.
- Remove from the oven and let the monkey bread cool in the pan for 10 minutes. This resting time allows the sugary coating to set slightly.
- Carefully invert the pan onto a serving plate, allowing the monkey bread to release from the pan. If some pieces stick, gently separate them with a spatula.
- Serve warm, pulling apart the sticky, sweet pieces. Best enjoyed immediately while still slightly warm and gooey.
Tips
- Grease Generously: Make sure to thoroughly grease your bundt pan to prevent any sticky mishaps when you invert the monkey bread onto your serving plate.
- Mix It Up: Feel free to get creative with the nuts! Pecans, walnuts, or even chocolate chips can add a delightful twist to your monkey bread.
- Perfectly Cut: When cutting the biscuit dough, aim for even quarters to ensure uniform cooking and a balanced distribution of flavors.
- Layer Wisely: As you layer the biscuit pieces in the pan, don’t pack them too tightly. This allows for even baking and that signature pull-apart texture.
- Serve Warm: For the best experience, serve the monkey bread warm. The gooey sweetness is at its peak right out of the oven!
- Storage Tips: If you have leftovers (which is rare!), store them in an airtight container at room temperature for up to two days. Reheat briefly in the oven or microwave to restore that warm, gooey goodness.
Nutrition Facts
Calories: 506kcal
Carbohydrates: 59g
Protein: 6g
Fat: 28g
Saturated Fat: 13g
Cholesterol: 27mg
