Ridiculously Easy Monkey Bread
If you love sweet breads for brunch, you are going to love Ridiculously Easy Monkey Bread. This pull-apart bread is laden with heavy cream and a caramel sauce that just oozes deliciousness! As the bread bakes, the sauce coats the pieces and produces a fluffy caramel, cinnamon-y treat that is perfect on every brunch menu.
The hack to make this “ridiculously easy” is to use refrigerated buttermilk biscuit dough. That way, you don’t have to make your own, spending hours of time waiting for it to rise, etc. Simple cut the dough into small pieces and shake the pieces together with cinnamon sugar.
Transfer the coated pieces to a Bundt pan and drizzle heavy cream over the top. Let it sit for a few minutes while you make the caramel.
Place the butter and brown sugar ionto a saucepan and stir until bubbling around the edges. Add the salt and vanilla and slowly drizzle over the biscuit pieces.
Bake until cooked through, 45-55 minutes and let it rest for about 10 minutes before turning onto a platter. Serve warm or at room temperature.
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Ridiculously Easy Monkey Bread
Makes: 12 servings
Prep Time: 20 minutes
Bake Time: 50 minutes
Total Time: 1 hour & 10 minutes plus rest time 10 minutes
Ingredients
- 3 cans refrigerated buttermilk biscuit dough (16 ounces each)
- 1 cup granulated sugar
- 2 tbsp cinnamon
- 3/4 cup heavy cream
- 1/2 cup unsalted butter
- 1/2 cup lightly packed light brown sugar
- Pinch of fine sea salt
- 2 tsp pure vanilla extract
Instructions
Preheat oven to 350°F. Spray (1) 10-cup or 12-cup bundt pan with nonstick cooking spray. Set aside.
Open the cans of biscuits and use a sharp knife to cut each biscuit into quarters.
Add the granulated sugar and cinnamon to a gallon-size zip-top bag, shaking to combine. Add the biscuit pieces and shake to coat in the cinnamon-sugar mixture. (Do this in batches if needed.)
Transfer the coated biscuit pieces to the bundt pan, arranging evenly. Slowly pour the heavy cream over the top. Allow to rest at least 5 minutes while you work on the syrup.
Add the butter and brown sugar to a saucepan over medium heat. Cook, stirring occasionally, until the butter is melted and the mixture just starts to bubble around the edges. Remove from the heat and stir in the salt and vanilla extract. Slowly drizzle the syrup over the top of the biscuit pieces.
Place the bundt pan on a rimmed baking sheet. Bake for 45-55 minutes, or until the internal temperature of the biscuit pieces reads at least 200°F on an instant read thermometer.
Let rest for 5-10 minutes before turning out onto a platter.
Chef’s Notes:
If you are using a smaller (10-cup) bundt pan, the monkey bread may start to get very browned around the top edges before it is done baking. If this happens, simply tent a piece of foil over the top of the monkey bread to prevent further browning while it finishes baking.
Monkey bread is best the same day it is baked, but leftovers can be stored in an airtight container at room temperature for 1-2 days. Reheat in the microwave for 15-30 seconds.
Recipe by My Baking Addiction
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