Name: Monkey Bread with Canned Biscuits
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1.5 tablespoons butter ((for greasing)); 216 oz. refrigerated biscuit dough ((I use Pillsbury Grand's Buttermilk Biscuits—do NOT use the flake ones)); 1 cup granulated sugar; 1 tablespoon ground cinnamon; 0.5 teaspoon cardamom; 1 cup chopped pecans ((optional)); 16 tablespoons unsalted butter ((or salted and omit the salt)); 0.5 cup light brown sugar ((packed)); 0.25 teaspoon salt; 1 teaspoon vanilla extract

When it comes to quick and delightful treats that bring everyone together, few things can rival the joy of Monkey Bread with Canned Biscuits. This pillowy, gooey, and sweet confection is perfect for any occasion—from lazy Sunday mornings to festive gatherings. With just a handful of ingredients and minimal prep time, you can create a show-stopping dessert that will have everyone reaching for seconds.

Imagine pulling apart warm, sweet pieces of dough that are enveloped in a buttery, cinnamon-sugar coating—sounds irresistible, right? The best part? You can whip it up in no time, thanks to the convenience of refrigerated biscuit dough. So, let’s dive into the world of Monkey Bread with Canned Biscuits and discover how easy it is to make this classic favorite!

Why Cooks Rave About It

Monkey Bread is loved by many for its incredible flavor and ease of preparation. Here are a few reasons why this dish has become a beloved staple in kitchens everywhere:

Quick Preparation: Using canned biscuits means you can skip the hassle of making dough from scratch.
Customizable: You can easily add your favorite ingredients, from nuts to chocolate chips, to create your own unique version.
Perfect for Sharing: The pull-apart nature of Monkey Bread makes it a fun and interactive dessert to share with family and friends.
Deliciously Decadent: With a buttery, sugary topping and warm center, it’s hard to resist a warm piece of Monkey Bread.

The Essentials

To make the perfect Monkey Bread with Canned Biscuits, gather the following ingredients:

1 1/2 tablespoons butter (for greasing)
216 oz. packages refrigerated biscuit dough (I use Pillsbury Grand’s Buttermilk Biscuits—do NOT use the flake ones.)
1 cup granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon cardamom
1 cup chopped pecans (optional)
16 tablespoons unsalted butter (or salted and omit the salt)
1/2 cup light brown sugar, packed
1/4 teaspoon salt
1 teaspoon vanilla extract

Equipment Breakdown

Before you start, make sure you have the following kitchen tools ready:

Bundt Pan: A classic choice for shaping and baking your Monkey Bread.
Mixing Bowls: For combining the sugar, cinnamon, and other ingredients.
Measuring Cups and Spoons: Essential for accurate ingredient measurements.
Pastry Brush: Helpful for greasing the pan with butter.
Oven Mitts: Don’t forget these when handling your hot Monkey Bread!

Cook Monkey Bread with Canned Biscuits Like This

Follow these step-by-step instructions to create your delicious Monkey Bread:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures your Monkey Bread will bake evenly and rise beautifully.

Step 2: Prepare the Bundt Pan

Using a pastry brush, grease the Bundt pan with 1 1/2 tablespoons of butter, making sure to cover all the crevices so that your Monkey Bread releases easily after baking.

Step 3: Cut the Biscuit Dough

Open the packages of refrigerated biscuit dough. Cut each biscuit into quarters. This will allow the dough to absorb the sweet cinnamon mixture more effectively.

Step 4: Mix Sugar and Spices

In a mixing bowl, combine 1 cup of granulated sugar, 1 tablespoon of ground cinnamon, and 1/2 teaspoon of cardamom. If you’re using chopped pecans, add them to the mixture as well.

Step 5: Coat the Biscuit Pieces

Toss the biscuit quarters in the sugar and spice mixture until they are well-coated. It’s okay if they’re a little messy; the more sugar, the better!

Step 6: Layer in the Bundt Pan

Layer the coated biscuit pieces into the prepared Bundt pan. Try to distribute them evenly and sprinkle any remaining sugar mixture on top.

Step 7: Prepare the Butter Sauce

In a small saucepan over low heat, melt 16 tablespoons of unsalted butter. Once melted, remove from heat and stir in 1/2 cup of packed light brown sugar, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract until well combined.

Step 8: Pour the Sauce Over the Dough

Carefully pour the butter sauce evenly over the layered biscuit pieces in the Bundt pan. Make sure it seeps down between the layers for maximum flavor.

Step 9: Bake

Place the Bundt pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

Step 10: Cool and Serve

Once baked, remove the pan from the oven and let it cool for about 10 minutes. Carefully invert the pan onto a serving plate to release the Monkey Bread. Serve warm and enjoy pulling apart the gooey pieces!

Warm & Cool Weather Spins

Monkey Bread with Canned Biscuits can be enjoyed year-round, but you might consider these variations for different seasons:

Fall: Add chopped apples and a dash of nutmeg to the biscuit mixture for a cozy autumn twist.
Winter: Incorporate peppermint extract and crushed candy canes for a festive, holiday-inspired version.
Spring: Mix in fresh berries or citrus zest for a fresh and fruity flavor.
Summer: Serve with a scoop of vanilla ice cream for a delightful dessert on warm evenings.

Little Things that Matter

Here are some important tips to enhance your Monkey Bread experience:

Don’t Overbake: Keep an eye on your Monkey Bread as it bakes. Overbaking can lead to dry pieces.
Make it Ahead: You can prepare the biscuit pieces and sugar mixture a day in advance. Just assemble and bake when you’re ready.
Experiment with Flavors: Feel free to swap out the pecans for walnuts, almonds, or even chocolate chips for a tasty twist.
Serve Warm: Monkey Bread is best enjoyed fresh from the oven while it’s still warm and gooey.

Storage & Reheat Guide

To keep your Monkey Bread fresh and delicious, follow these storage tips:

Room Temperature: Store any leftover Monkey Bread in an airtight container at room temperature for up to 3 days.
Refrigeration: You can refrigerate leftovers for up to a week, but it may lose some of its gooey texture.
Freezing: For longer storage, wrap the cooled Monkey Bread tightly in plastic wrap and freeze for up to 2 months.
Reheating: To reheat, place slices in the microwave for 15-20 seconds or warm in the oven at 350°F (175°C) until heated through.

Helpful Q&A

Can I use homemade biscuit dough instead of canned biscuits?

Absolutely! While the recipe is designed for canned biscuits, you can substitute homemade dough. Just make sure it’s a similar texture for the best results.

What can I substitute for pecans in this recipe?

If you’re not a fan of pecans, you can use any nuts you like, such as walnuts or almonds. You can also omit them completely if desired.

Can I make this recipe gluten-free?

Yes! Use gluten-free biscuit dough available in stores. Just be sure to check the packaging to ensure it meets your dietary needs.

How can I make Monkey Bread with Canned Biscuits healthier?

You can substitute half of the butter with unsweetened applesauce, use less sugar, or replace some of the white sugar with coconut sugar for a healthier option.

Let’s Eat

With its irresistible flavor and warm, gooey texture, Monkey Bread with Canned Biscuits is sure to become a favorite in your household. Whether you’re making it for breakfast, dessert, or simply as a treat to share with loved ones, this delightful dish is as fun to make as it is to eat. So gather your ingredients, follow the steps, and prepare to indulge in a deliciously sweet experience that will leave everyone wanting more. Happy baking!