Monkey Bread is a warm, pull-apart pastry that’s as fun to eat as it is delicious. Made from bite-sized pieces of soft dough coated in butter, cinnamon, and sugar, it bakes into a gooey, caramelized treat with a golden, slightly crisp exterior and a soft, pillowy center.
Ingredients
- 4 cans of refrigerated biscuits
- ⅔ cup sugar
- ½ teaspoon cinnamon
- 1 stick of butter
- 1 cup brown sugar
Directions
- Cut biscuits into fourths (I use kitchen shears)
- Shake in a large baggie with ⅔ cup sugar and ½ teaspoon cinnamon to coat
- Layer biscuits and caramel sauce in a pan
- Bake for 35 minutes at 350
- Invert on platter to serve
