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Easy Cinnamon Monkey Bread with Gooey Caramel Glaze

Indulge in this delightful dessert featuring soft biscuit dough coated in cinnamon and sugar, topped with a luscious caramel glaze. Perfect for gatherings or cozy nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Monkey Bread
  • 2 cans refrigerated biscuit dough Use any brand that you prefer.
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon Use Ceylon cinnamon for a more fragrant flavor.
  • 1/2 cup unsalted butter Melted.
  • 1 cup brown sugar Packed tightly.
  • 1/2 cup heavy cream Can be substituted with full-fat coconut milk.
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Open the cans of refrigerated biscuit dough and cut each biscuit into quarters.
  3. In a large bowl, combine the granulated sugar and ground cinnamon. Toss the biscuit pieces in the cinnamon-sugar mixture until they are fully coated.
Assembly
  1. Grease a Bundt pan with a little butter or cooking spray and begin layering the coated biscuit pieces in the pan.
  2. In a saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar, heavy cream, vanilla extract, and a pinch of salt. Bring to a simmer and let it bubble for about 2-3 minutes.
  3. Pour the gooey caramel sauce over the layered biscuit dough.
Baking
  1. Place the Bundt pan in the preheated oven and bake for 30-35 minutes, until the top is golden brown.
  2. Once baked, let it cool for a few minutes, then carefully invert the pan onto a serving plate.
  3. Allow the caramel to drizzle down the sides for an eye-catching presentation.
Serving
  1. Serve warm, pulling apart the bread for a delightful experience!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in the oven or microwave.