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monkey bread with sauce
Nisrine Idrissii

Best Gooey Monkey Bread

Irresistibly sticky pull-apart bread made with easy canned biscuits coated in cinnamon sugar and drenched in buttery brown sugar caramel. Perfect for brunch, holidays, or anytime treats ready in under an hour!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 54 minutes
Servings: 810 persons
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 16.3 oz each cans refrigerated buttermilk biscuits (non-flaky)
  • 1 cup granulated sugar
  • 2-3 tsp ground cinnamon
  • 1 cup 2 sticks unsalted butter
  • ¾ cup packed light brown sugar
  • ½ cup Optional: chopped pecans

Equipment

  • 1 Bundt pan
  • 1 large zip-top bag
  • 1 small saucepan
  • Kitchen scissors or pizza cutter
  • Rimmed baking sheet
  • Instant-read thermometer
  • Large serving plate

Method
 

  1. Preheat oven to 350°F and grease Bundt pan.
  2. Cut each biscuit into 4 pieces.
  3. Shake pieces in bag with sugar and cinnamon until coated; layer in pan (add nuts if using).
  4. Melt butter and brown sugar in saucepan until bubbly; pour over dough.
  5. Bake 35–40 minutes until deep golden and 190°F internal temp.
  6. Cool 10–15 minutes, then invert onto plate. Serve warm.

Notes

Can be assembled night before and refrigerated. Use thermometer for best doneness. Customize with fruits, chocolate, or spices. Store airtight at room temp 2 days or fridge 4 days. Reheats beautifully in microwave or oven.
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