Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10 slices
- 1/2 cup salted butter cubed
- 1 cup light brown sugar packed
- 4 pack tube biscuits
- 1/2 cup granulated sugar
- 4 tsp. cinnamon
Preheat the oven to 350 degrees.
In a small saucepan, add in butter and brown sugar. Let the butter melt over medium heat and whisk together with the brown sugar. Keep whisking the brown sugar and butter until the brown sugar doesn't look grainy anymore. It took the mixture about 6-7 minutes.
Pour the mixture into a 9-inch bundt pan.
In a shallow bowl, add the granulated sugar and cinnamon. Stir until the cinnamon and sugar are combined.
Unwrap the tubes of biscuits. Slice each biscuit into fourths. Roll the pieces of biscuits into the cinnamon sugar until they are completely covered. Place into the bundt pan on top of the brown sugar mixture. Continue to roll all the pieces into the cinnamon sugar and layer them in the bundt pan.
Once all the biscuits are in the bundt pan, place in the oven for 35 minutes.
Once the monkey bread is baked let it cool for 10 minutes. Run a knife around the outside of the pan and the center.
Place the serving plate inverted on the bundt pan. Flip the pan upside down so the cake is sitting on the plate. Slowly pull the pan off the cake. The brown sugar mixture will drop down the sides and coat the cake.
The monkey bread is absolutely delicious while it's still warm and the brown sugar mixture is gooey.
Calories: 247kcal | Carbohydrates: 38g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 189mg | Potassium: 61mg | Fiber: 1g | Sugar: 31g | Vitamin A: 290IU | Calcium: 46mg | Iron: 0.7mg