Granny's Monkey Bread Recipe
Granny's Monkey Bread is a sweet, gooey, sinful cinnamon sugar treat that will be loved by young and old alike. Be careful, this recipe is dangerously addictive.
Servings: 12 servings
- 24 ounces refrigerated biscuit dough I used 8-ounce packages of buttermilk biscuits
- 1 cup granulated sugar
- 2 teaspoons cinnamon or you can use pumpkin pie spice
- 1 cup butter salted or unsalted
- 1/2 cup golden brown sugar packed
Prepare the pan: Heavily grease a Bundt or fluted tube pan with butter (12-cup capacity). Preheat oven to 350°F.
Prepare the biscuit pieces: Separate biscuits and cut each one into four equal, bite-sized pieces. In a bowl or plastic bag, combine granulated sugar and cinnamon (or pumpkin pie spice). Drop and roll each piece of dough in the sugar-cinnamon mixture, ensuring each piece is coated. Gently arrange the cinnamon-sugar biscuit pieces into the prepared pan.
Create the syrup: In a small saucepan, combine brown sugar and butter. Add 1/2 cup of the remaining sugar-cinnamon mixture (discard the rest or use for another recipe). Gently heat the mixture until the butter melts and the mixture just begins to boil. Immediately remove from heat. Stir until the sugars have fully dissolved. Be cautious not to overcook the syrup; the goal is to help the sugar dissolve. Carefully drizzle the warm mixture over the rolled dough balls in the pan.
Bake to perfection: Arrange the pan in the center of the preheated oven and bake for about 30 minutes. Keep an eye on it as baking times may vary (see note below).
Let it Rest: Allow the pan to rest for about 5 minutes.
Invert and Serve: Cover the pan with a large plate and invert it to release the monkey bread. To eat, pull the desired amount off with your fingers (like a monkey would!) and enjoy the gooey, sweet, sinful treat.
- To prepare the night before, follow all steps except the baking part. Cover and refrigerate. Bake as directed in the morning (may need a few extra minutes if its cold).
- Use the kids! Although the heating and melting of the butter should be handled by the adults, let the little ones cut the dough with kitchen scissors or a butter knife and dip each dough ball in the cinnamon sugar mixture!
- Cooking time may vary depending on oven and pan used. Continue cooking until the top is starting to crisp and turn golden brown. To be entirely sure that the monkey bread is fully cooked and not doughy in the center, use an instant read thermometer to verify that the middle has reached 190°F. If the top is getting overly cooked and the center is still not at 190°F, lower the monkey bread in your oven and/or cover with foil to prevent over-browning.
Serving: 12g | Calories: 260kcal | Carbohydrates: 29g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 201mg | Potassium: 31mg | Sugar: 25g | Vitamin A: 475IU | Calcium: 19mg | Iron: 0.3mg