Monkey Bread
This ooey-gooey Monkey Bread is ready in 30 minutes! Buttery biscuits coated in cinnamon, sugar, and a sticky caramel sauce. Serve warm with tangy cream cheese frosting for the ultimate breakfast or treat!
Servings: 16 people
Calories: 414kcal
Ingredients
- 1 cup granulated sugar
- 1 (3.4 oz) package instant butterscotch pudding mix
- 1 tablespoon ground cinnamon
- 2 (16.4 oz) cans refrigerated biscuit dough each biscuit quartered (each can should contain 8 biscuits)
- ½ cup chopped pecans
- ½ cup unsalted butter (1/2 cup = 1 stick)
- 1 cup dark brown sugar packed
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- Cream cheese icing for serving, if desired*
Instructions
- Preheat oven to 350 degrees F and grease 2 (9 inch) round non-stick cake pans generously with cooking spray. Set aside.
- Place granulated sugar, butterscotch pudding mix, and cinnamon into a gallon sized ziplock bag.
- Seal and shake to combine.
- Add in quartered biscuits and pecans, then gently shake until fully coated in the cinnamon sugar mixture - some of the sugar won’t stick, that’s ok.
- Dump evenly into the 2 prepared pans. Set aside.
- Melt butter over medium heat in a small saucepan.
- Once melted, whisk in brown sugar and bring to a simmer.
- Simmer for 1 minute, whisking constantly, then remove from heat and stir in the vanilla extract and salt.
- Pour the hot liquid evenly over the 2 pans.
- Bake in preheated oven for 20-30 minutes, or until the biscuits have cooked through.
- Let bread cool slightly, then serve and enjoy!
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Notes
*Trevor likes these with the frosting from my cinnamon rolls recipe!
Nutrition
Serving: 1person | Calories: 414kcal | Carbohydrates: 61g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 663mg | Potassium: 162mg | Fiber: 1g | Sugar: 33g | Vitamin A: 177IU | Calcium: 49mg | Iron: 2mg
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