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Easy Monkey Bread

A warm, sticky pull-apart bread made with refrigerator biscuit dough, cinnamon sugar, and caramel sauce, perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans Refrigerated biscuit dough Use the flaky kind.
  • 1 cup Cinnamon sugar Adjust to taste.
  • 1 cup Caramel sauce Store-bought or jarred.
  • 4 tablespoons Butter, melted Unsalted helps control salt.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease a bundt pan well.
  2. Cut each biscuit into quarters and place pieces in a medium bowl.
  3. Toss biscuits with cinnamon sugar until evenly coated.
  4. Layer the sugared pieces in the greased bundt pan, pressing gently.
  5. Drizzle caramel sauce over the layers and pour the melted butter evenly.
Baking
  1. Bake for 30–35 minutes until golden and a skewer comes out mostly clean.
  2. Let cool for 5 minutes, then invert onto a plate.
Serving
  1. Serve warm by pulling pieces apart with your hands.

Notes

For a fruity spin, fold in a few chopped apples between layers. Save time by using jarred caramel. Rotate the pan halfway through baking for even color.