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Warm, gooey, pull-apart bread made from biscuit dough, generously coated in cinnamon-sugar and baked in a rich, buttery brown sugar sauce. An irresistible treat for brunch or dessert that's incredibly easy to make!
Preheat oven to 350°F (175°C). Generously grease a 10-inch (12-cup) Bundt pan with butter or non-stick cooking spray, ensuring you coat all the crevices to prevent sticking.
In a large zip-top plastic bag, combine the granulated sugar and ground cinnamon. Seal the bag and shake well to mix.
Open the cans of biscuit dough and separate the biscuits. Using a knife or kitchen shears, cut each biscuit into quarters. Place the dough pieces into the bag with the cinnamon-sugar mixture. Seal and shake until all pieces are evenly coated.
Arrange the coated dough pieces evenly in the prepared Bundt pan. If using pecans, sprinkle them between the layers of dough for even distribution.
In a small saucepan over medium heat, melt the unsalted butter. Stir in the packed brown sugar and salt. Cook, stirring constantly, for 2-3 minutes until the sugar is dissolved and the mixture is smooth and bubbly.
Carefully pour the hot brown sugar mixture evenly over the dough balls in the Bundt pan.
Bake for 35 to 40 minutes, or until the top is a deep golden brown and the center is cooked through. A long wooden skewer inserted into the center should come out clean.
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Warm, gooey, pull-apart bread made from biscuit dough, generously coated in cinnamon-sugar and baked in a rich, buttery brown sugar sauce. An irresistible treat for brunch or dessert that's incredibly easy to make!
This american recipe takes 55 minutes to prepare and yields 8 servings. At 349.13 calories per serving with 1.15g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or dessert or snack.
Remove the pan from the oven and place it on a wire rack to cool for exactly 10 minutes. This step is crucial; cooling for less time may cause it to fall apart, while cooling for longer can make the caramel harden and stick to the pan.
Place a large serving plate or platter upside down over the Bundt pan. Using oven mitts, carefully and quickly flip the pan and plate together. Gently lift the pan away. If any pieces remain in the pan, use a spatula to place them back on top of the bread. Serve warm.
Sprinkle 1/2 cup of mini chocolate chips in between the layers of dough along with the pecans.
Add 1 cup of finely diced apple (like Granny Smith) and 1/2 teaspoon of apple pie spice to the layers.
Simply omit the pecans. The recipe is just as delicious without them.
Cut 4 ounces of cream cheese into small cubes. Wrap each piece of dough around a cube of cream cheese before rolling in the cinnamon-sugar.
The carbohydrates and sugars in Monkey Bread provide a rapid source of energy, making it a satisfying treat when you need a quick boost.
Enjoying a warm, sweet, and nostalgic treat like Monkey Bread can have a positive impact on mood and mental well-being, offering a sense of comfort and satisfaction.
If you include pecans, you'll add a source of monounsaturated fats, antioxidants, and essential minerals like manganese and copper to this indulgent dessert.
Monkey Bread is an indulgent treat best enjoyed in moderation. It is high in sugar, fat, and refined carbohydrates, making it more of a dessert or special occasion breakfast than a health food.
A single serving of this Monkey Bread (1/8th of the recipe) contains approximately 650-700 calories, depending on the specific brand of biscuit dough used and the inclusion of pecans.
Yes, you can assemble the coated dough balls in the greased Bundt pan, cover it tightly with plastic wrap, and refrigerate overnight. The next morning, prepare and pour the brown sugar glaze over the top and bake as directed, adding 5-10 minutes to the baking time.
This usually happens for two reasons: the pan was not greased thoroughly enough, or the bread was left to cool in the pan for too long (more than 10 minutes), allowing the caramel to harden and act like glue.
Absolutely! You can use a sweet yeast dough recipe, like one for cinnamon rolls. Let the dough go through its first rise, then punch it down, form into balls, coat, and assemble as directed. You may need a second short rise before baking.
Store leftover Monkey Bread in an airtight container at room temperature for up to 2 days. You can gently reheat individual portions in the microwave for 15-20 seconds to restore its warm, gooey texture.