Monkey Bread

When making this dish, I like to use refrigerated buttermilk biscuits, but you can use traditional if you like. I suggest not using butter flavored or flakey, they do not work as well in this recipe, adding too much buttery flavor or making if more difficult to pull full pieces apart.



Greased Bundt pan
4 small (7.5 ounce) tubes of refrigerated buttermilk biscuits. Cut each circle of dough into ¼’s
2/3 cup sugar
2 teaspoons cinnamon
1 cup light brown sugar
1 stick of butter or margarine


Preheat oven to 350°F.

Place 2/3 cup sugar and 1 teaspoon cinnamon into a ziplock bag. Add dough quarters, few at a time, to bag and shake until well coated. Place coated dough into Bundt pan. Continue this step until all dough is used.

In a small saucepan, add butter, brown sugar, and remaining 1 teaspoon of cinnamon. Heat to melt butter and stir to combine well. Bring to a low boil. Stir constantly for 1 minute while boiling. Remove from heat, and pour over dough in Bundt pan.

Bake in oven for 25-30 minutes. Let cool for 10 minutes and flip out of pan onto serving dish. Serve warm.