Easy Pull-Apart Monkey Bread
Soft biscuit dough pieces tossed in cinnamon sugar and baked under a buttery brown sugar caramel. An easy, shareable family breakfast with just 20 minutes of prep.
Ingredients
Dough and Coating
- 2 cans refrigerated homestyle or buttermilk biscuit dough about 16 oz each, made with vegetable oil (not lard)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Caramel Sauce
- 1/2 cup unsalted butter 1 stick
- 1 cup dark brown sugar packed
- 1 tsp ground cinnamon
- 1 tsp alcohol-free vanilla
- 1/4 tsp kosher salt
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 10- to 12-cup metal Bundt pan, including the center tube.
- Separate the biscuits and cut each one into 4 pieces.
- Shake the granulated sugar and 1 tsp cinnamon in a large zip-top bag. Add the dough pieces in three batches and shake until coated. Arrange loosely in the pan and sprinkle any leftover cinnamon sugar on top.
- Melt the butter in a small saucepan over medium heat. Whisk in the brown sugar, remaining cinnamon, vanilla, and salt for 1 to 2 minutes until dissolved and gently bubbling. Remove from heat.
- Pour the caramel evenly over the dough. Bake 32 to 35 minutes, with a baking sheet on the rack below, until deep golden and the center pieces are cooked.
- Rest in the pan exactly 10 minutes, then flip onto a serving plate using oven mitts. Serve warm.
Notes
Halal: Use alcohol-free vanilla and a biscuit dough made with vegetable oil, not lard.
Do not wait too long to flip: After 10 minutes the caramel starts to harden and stick.
Make ahead: Assemble the night before, refrigerate, and add 3 to 5 minutes to the bake time.