Description
A delightful, pull-apart treat made with biscuit dough, sugar, and cinnamon, topped with a rich caramel.
Ingredients
Scale
- 3 cans (16 oz each) refrigerated biscuit dough (not flaky layers)
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup salted butter (or unsalted with ¼ tsp salt)
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- Optional: ½ cup chopped pecans or walnuts
- Optional: ½ cup raisins or finely chopped apple
Instructions
- Preheat oven to 350°F. Generously grease a 10-inch bundt pan with nonstick spray.
- Combine granulated sugar and cinnamon in a large zip-top bag. Shake well to mix.
- Cut each biscuit into quarters. Add one can’s worth at a time to the bag and shake to coat.
- Layer coated biscuit pieces into the bundt pan, sprinkling in optional nuts or fruit as you go. Gently press down.
- Melt butter and brown sugar in a saucepan over medium-low heat until dissolved and bubbling. Remove from heat and stir in vanilla.
- Pour the caramel mixture evenly over the biscuits in the pan. Tap the pan gently to settle.
- Bake for 50–60 minutes, until golden brown on top and fully cooked in the center.
- Let cool in the pan for 15 minutes. Carefully invert onto a plate or baking sheet.
- Serve warm and enjoy! Store any leftovers tightly covered at room temp or refrigerated.
Notes
Experiment with different nuts and fruits to add variety. Drizzling melted butter before serving adds extra richness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: monkey bread, pull-apart bread, dessert, baking, comfort food