Christmas Morning Monkey Bread
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cans (16.3 oz each) refrigerated flaky layers buttermilk biscuits
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup chopped pecans (optional)
- 3/4 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or non-stick cooking spray to ensure the sugar coating doesn’t stick to the sides.
- Open the cans of biscuits and cut each individual biscuit into four equal quarters. This creates the perfect bite-sized pieces that make the bread so easy to pull apart later.
- In a large resealable plastic bag, combine the granulated sugar and ground cinnamon. Drop the biscuit pieces into the bag in batches, seal it, and shake well until every piece is thoroughly coated in the mixture.
- Arrange the coated biscuit pieces evenly in the prepared Bundt pan. If you are using chopped pecans, sprinkle them between the layers of dough for an extra crunch in every bite.
- In a small bowl, whisk together the melted butter, brown sugar, and vanilla extract. Pour this mixture evenly over the biscuit pieces in the pan, ensuring it seeps down into the crevices.
- Place the pan in the oven and bake for 30 to 35 minutes. The bread is done when the top is deep golden brown and the center is no longer doughy. Let it cool in the pan for about 5 to 10 minutes.
- Place a large serving plate upside down over the Bundt pan. Carefully flip both the pan and the plate over together. Let the pan sit for a minute so the caramel glaze can drip down before lifting the pan off.