If you're never tried monkey bread, then you're in for a real treat. Also known as puzzle bread, pull-apart bread, or, as we like to think of it, "get in my mouth" bread, this retro '50s recipe is sweet, gooey, decadent, and, best of all, easy to make. Watch the video to see how it's made, and then print out the recipe.
3 cans refrigerated biscuit dough
1/2 cup granulated sugar
2 tablespoons cinnamon
12 tablespoons butter, melted
1 cup packed brown sugar
- Preheat your oven to 350°F. Thoroughly grease a bundt pan with nonstick cooking spray.
- Add the granulated sugar and cinnamon to a resealable plastic bag, seal it, and shake until combined. Separate the dough into the biscuit rounds, and then cut each into quarters. Add them to the bag in two batches; shake to coat.
- Arrange the biscuit pieces in the bundt pan.
- Whisk together the butter and brown sugar. Pour it over the biscuits.
- Bake for 25-30 minutes or until golden brown and no longer doughy in the middle. Serve warm.
- Breakfast/Brunch, Breads
- 1 loaf