Semi-Homemade Monkey Bread

Happy New Year! We wanted to ring in the day with something sweet, but easy. It’s been a long cooking holiday season so we wanted to make something, but not complicated. So my eldest picked monkey bread.

The amazing thing about monkey bread is that it’s half made already by using canned biscuit dough. It’s a very easy recipe to make – so easy, my daughters’ made this together with absolutely no help from me (except the oven bit). It’s super delicious and can made me quickly in a pinch.

What’s your favorite breakfasty-brunchy-deserty thing to eat? I’d love to know in the comments below! Happy New Year! 🙂

Semi-Homemade Monkey Bread

Servings: 10
Time: 45 minutes
Difficulty: easy
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Ingredients

2 cans Buttermilk Biscuits (8-10 count)
1/2 cup sugar
1 Tbsp cinnamon
3/4 cup brown sugar
3/4 cup melted butter

Directions

Preheat the oven to 350 degrees F and grease a 10″ bundt pan with a non stick cooking spray.
Remove the biscuits from the packaging and cut them into 4 pieces each. Place the biscuit pieces into a large zip lock bag. Add the granulated sugar and cinnamon to the bag. Do not remove the air from the bag. Seal the bag and shake to coat the biscuits with the cinnamon and sugar mixture. Then place the biscuit pieces into the bundt pan and set aside.
Place the butter and brown sugar in a small sauce pan. Then heat over medium high. Whisk the ingredients together and bring the mixture to a boil.
Pour the brown sugar and butter mixture over the biscuits in the bundt pan.
Bake for 35 minutes or golden brown and the center is no longer doughy. Then let the pan set for 5-10 minutes and then carefully invert onto a pan to serve.
Serve warm and enjoy!