Ingredients
- 3 cans (16.3 oz each) refrigerated biscuit dough
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup chopped pecans (optional)
- Cooking spray, for the pan
Instructions
- Prep the pan. Preheat the oven to 350°F (175°C). Generously spray a 12-cup Bundt pan. Cut each biscuit into quarters.
- Coat. Shake the sugar and cinnamon in a zip-top bag. Add the dough quarters a handful at a time and shake to coat.
- Stack. Layer the coated pieces in the Bundt pan, sprinkling pecans between layers if using.
- Make the caramel. Melt the butter with the brown sugar, vanilla, and salt in a saucepan over medium heat, stirring until smooth and bubbling, about 2 minutes.
- Pour and bake. Pour the caramel evenly over the dough. Bake 32–38 minutes, until deep golden and bubbling at the edges.
- Flip and serve. Cool 5–10 minutes (no longer, or the caramel sets), then invert onto a platter. Pull apart and serve warm.
💡 Monkey bread smarts
The 5–10 minute rest is the make-or-break step — flip too soon and it falls apart, wait too long and the caramel glues itself to the pan. A nonstick or very well-greased Bundt pan is essential. For extra goo, tuck a cream-cheese cube inside a few dough pieces before coating.
Common questions
Can I make monkey bread ahead?
Yes — assemble everything in the pan the night before, cover, and refrigerate. Bake straight from the fridge, adding 5–8 minutes.
What pan can I use instead of a Bundt?
A 9x13-inch baking dish works; reduce bake time to 25–30 minutes. The shape won’t be as dramatic but the flavor is identical.
Why did my monkey bread stick?
The pan needed more grease, or it cooled too long before flipping. Spray every crevice and invert within 10 minutes of baking.
Can I add fillings?
Yes — tuck small cubes of cream cheese, Nutella, or apple pie filling inside a few pieces for surprise centers.
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