Monkey bread is a warm, gooey pull‑apart loaf made from biscuit dough coated in cinnamon sugar and drenched in buttery caramel‑like sauce. It bakes up into a golden, sticky bundt that can be served straight from the pan or inverted onto a plate so everyone can tear off soft, sweet pieces. This version uses canned southern‑style buttermilk biscuits, so it comes together quickly with just a few pantry staples.
Ingredients
- 1¼ cups granulated sugar
- 1 tablespoon cinnamon (heaping)
- 1 cup butter
- 2 cans southern‑style buttermilk biscuits (16 biscuits total)
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