Cinnamon Pull-Apart Monkey Bread
Soft, fluffy, and sticky sweet, this Cinnamon Pull-Apart Monkey Bread (a.k.a. sticky bread or bubble bread) is coated in cinnamon-sugar and rich brown sugar sauce. A family favorite for holidays and brunch!
Servings: 12
Equipment
- Bundt Pan or Tube Pan (closed, one-piece)
Ingredients
Cinnamon-Sugar Coating
- ⅔ cup Granulated Sugar
- 1 Tablespoon Cinnamon
Bread
- 2 16 ounce packages Grands Refrigerated Biscuits
Optional Filling Add-Ins
- ½ cup Chopped Nuts, optional
- ½ cup Raisins or Dried Cranberries, optional
Brown Sugar Sauce
- 1 cup Unsalted Butter (2 sticks)
- 2 cups Brown Sugar (lightly packed)
- ½ teaspoon Cinnamon
- 1 teaspoon Vanilla
- ¼ cup Heavy Cream* (or evaporated milk), warmed
Instructions
Prep
- Gather all of the ingredients together. Preheat the oven to 350°F. Grease a 9 or 10-inch bundt pan (or one-piece tube pan) very well.
- Add the sugar and cinnamon to a 1-gallon size zip-closure plastic baggie and mix them together. Set aside.
- Cut biscuits into quarters or sixths (I like using a pizza cutter or kitchen shears for this).
Assemble the Monkey Bread
- Add half of the cut biscuit pieces to the cinnamon-sugar mixture and close the baggie. Then shake it to coat all of the pieces. Add the pieces of coated biscuit dough to the prepared pan in a random fashion (don’t press them down). This is layer 1 of 2.
- Sprinkle half of the nuts and raisins, if using, over the dough pieces (you'll make the sauce next, then continue with the rest of the dough in a second layer).
Make the Sauce
- To a medium saucepan, over medium heat, add the butter and let it melt. Then stir in the brown sugar, and ½ teaspoon of cinnamon.
- Bring mixture to a boil and let boil for 1 minute, keeping an eye on it, and stir frequently, until the sugar has fully dissolved and the sauce is smooth. Then add the vanilla.
- Turn off the heat and add in the warmed heavy cream. Stir until fully incorporated.
Pour Sauce Over
- Pour half of the sauce over the first layer of biscuit dough pieces evenly.
- Add the remaining pieces of biscuit dough to the baggie, shake to coat, and add them to the pan (again, don’t press them down).
- Sprinkle remaining nuts/raisins over the top.
- Pour remaining half of the sauce over the second layer of biscuit dough pieces evenly.
Bake the Monkey Bread
- Bake in the preheated oven for 35-45 minutes, or until browned on top and the biscuits are cooked.
Serve
- Let the Monkey Bread cool in the pan for 7 minutes, then carefully invert onto a plate and serve.
Notes
If you don't have a bundt or tube pan
- You can make pull-apart monkey bread in a large loaf pan or in a 9”x13” baking dish.
- Use a pan that is large enough to allow the biscuits to expand.
- Baking time may have to be adjusted to get the biscuit pieces in the center fully cooked.
Nutrition
Calories: 450kcal | Carbohydrates: 55g | Protein: 4g | Fat: 25g | Sodium: 320mg | Sugar: 32g
