These amounts yield a classic bundt‑pan monkey bread with rich buttery sauce and plenty of cinnamon sugar coating.
Step-by-Step Instructions
Prep the pan and coating
- Preheat oven to 350°F (175°C). Generously spray a bundt pan with cooking spray, making sure to coat all the crevices to prevent sticking.
- Add the sugar and cinnamon to a large plastic storage bag. Seal and shake to combine into a cinnamon sugar mix.
Prep and coat the biscuits
- Remove the biscuits from the cans and cut each biscuit into quarters. You should have 64 small pieces total.
- Place 6–7 biscuit pieces at a time into the cinnamon sugar bag. Seal and shake until the dough pieces are well coated, then transfer them to the greased bundt pan. Repeat until all pieces are coated and arranged evenly in the pan.
Make the butter sauce
- In a large measuring cup or microwave‑safe bowl, melt the butter in the microwave. Once fully melted and warm, pour the remaining cinnamon sugar mixture from the bag into the butter. Stir for about 30 seconds, until the sugar starts to dissolve and the mixture looks syrupy.
Assemble and bake
- Pour the buttery cinnamon sugar mixture evenly over the biscuit pieces in the bundt pan. Gently shake or tap the pan so the sauce seeps down between all the pieces.
- Bake at 350°F for about 35 minutes, until the top is deep golden brown and the biscuits are cooked through in the center. If the top browns too quickly, tent loosely with foil during the last part of baking.
Cool and invert
- Remove from the oven and let the monkey bread rest on the counter for 10 minutes. This helps the bubbling sauce settle slightly and makes it easier to unmold.
- Place a serving plate over the pan and carefully flip the bundt over in one motion. Lift off the pan; the monkey bread should release in a sticky, caramel‑coated ring. Serve warm so everyone can pull apart the pieces.
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