Description
This Monkey Bread recipe features fluffy buttermilk biscuit dough pieces coated in a cinnamon-cardamom sugar mix, layered with pecans, and drizzled with a homemade caramel-like sauce before baking to golden perfection. It’s a deliciously gooey, pull-apart treat perfect for breakfast or dessert.
Ingredients
Scale
For the Dough
- 2 packages 16 oz. refrigerated biscuit dough (Pillsbury Grand’s Buttermilk Biscuits, not flaky layers)
For Coating
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon cardamom
- 1 cup chopped pecans (optional)
For the Sauce
- 16 tablespoons unsalted butter (or salted and omit salt)
- 1/2 cup light brown sugar, packed
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For Preparation
- 1 1/2 tablespoons butter for greasing
Instructions
- Grease the Pan: Preheat the oven to 350°F. Heavily grease a 12-cup capacity Bundt pan with softened butter using a pastry brush or crumpled wax/parchment paper. Sprinkle the bottom of the pan with 1/2 cup of pecans and set aside.
- Prep the Biscuits: Cut each biscuit into 4 quarters and roll each quarter into a ball for fluffier, prettier pieces.
- Coating and Layering: Whisk granulated sugar, cinnamon, and cardamom in a plastic freezer bag. Working with about 12 balls at a time, add them to the bag and shake to evenly coat. Line the coated dough balls in the Bundt pan, adding pecans in between layers and offsetting balls so they aren’t stacked directly.
- Make the Caramel-Like Sauce: In a small saucepan, combine half a cup of the remaining cinnamon-sugar mixture, brown sugar, butter, and salt. Cook over medium heat, stirring occasionally until butter melts and mixture boils. Remove from heat immediately and stir in vanilla until sugars dissolve.
- Drizzle the Sauce: Evenly pour the caramel sauce over the dough balls, stopping occasionally to shake and tilt the pan so sauce distributes evenly and reaches the bottom.
- Bake: Bake in the center of the oven at 350°F for 35 minutes until cooked through. Use an instant-read thermometer to ensure internal temperature of biscuits is 190°F to 200°F.
- Cool and Invert: Let the Monkey Bread cool for 10 minutes before inverting onto a large plate. Brush any remaining sauce from the pan over the top. Serve warm.
Notes
- Use the traditional Pillsbury Grand’s Buttermilk Biscuits, not the flaky layers variety, for best results and to ensure the bread holds together well.
- This recipe yields 8 servings, perfect for sharing.
- Rolling biscuit quarters into balls is optional but results in a fluffier, more attractive bread.
- Adding pecans between layers is optional but adds a nice crunch and flavor contrast.
- Use a 12-cup Bundt pan to ensure proper shape and cooking.
- Make sure to heavily grease the pan to prevent sticking, especially in the nooks and crannies.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
