Monkey Bread with Crescent Rolls
This easy Monkey Bread recipe is made with Biscuit dough and a sticky ooey-gooey glaze the whole family will love!
Servings: 10 servings
Ingredients
- 3 cans refrigerated biscuits (non flaky)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter melted
- 1 cup packed brown sugar
Optional Add-ins:
- ½ cup chopped nuts pecans or walnuts
- ½ cup raisins or chopped dried fruit
Instructions
- Preheat your oven to 350°F. Grease a bundt pan with non-stick cooking spray.
- Open the canned biscuits and cut each biscuit into quarters.
- In a ziploc bag, combine the granulated sugar and ground cinnamon. Close bag and shake the biscuit quarters in the sugar-cinnamon mixture until evenly coated.
- Arrange the sugar-coated biscuit pieces in the prepared bundt pan. If you're adding nuts or dried fruit, sprinkle them in between the layers of biscuits.
- In a small bowl, mix the melted butter and brown sugar until well combined. Pour this mixture over the biscuit pieces in the bundt pan.
- Bake for 30-35 minutes or until the top is golden brown and the biscuits are cooked through.
- Allow the monkey bread to cool in the pan for about 5 minutes and invert the monkey bread onto a serving platter or plate.
- Serve warm, pull apart the pieces and enjoy!
Notes
Allow to cool and place leftovers in an airtight container. Store in fridge and consume within 3 days.
