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Easy Monkey Bread

Canned biscuit pieces tossed in cinnamon sugar and baked in a brown sugar caramel at 350°F in a Bundt pan. Serves 10.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling in pan 10 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Dough balls
  • 2 16.3-oz cans refrigerated buttermilk biscuits 8 biscuits each, not flaky layers
  • ¾ cup granulated sugar
  • 2 tsp ground cinnamon
  • ½ cup chopped pecans optional
Caramel sauce
  • ½ cup unsalted butter 1 stick
  • ¾ cup light brown sugar packed
  • 1 tsp vanilla extract
  • 1 pinch salt

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 10- to 12-cup Bundt pan well and sprinkle the pecans in the bottom, if using.
  2. Shake the sugar and cinnamon together in a gallon zip-top bag.
  3. Quarter each biscuit, shake the pieces in the cinnamon sugar in batches and layer loosely in the pan.
  4. Melt the butter, brown sugar and leftover cinnamon sugar over medium heat. Boil 1 minute, then stir in the vanilla and salt.
  5. Pour over the biscuits. Bake on a rimmed sheet 35–40 minutes, until deep golden and the center is cooked (about 190°F).
  6. Cool in the pan 10 minutes, then invert onto a plate and serve warm.