Go Back

Morning Cinnamon Toast Monkey Bread

Print Recipe Pin Recipe
Course Breakfast

Equipment

  • Bundt Pan

Ingredients
  

  • 2 cans 16.3 oz each refrigerated buttermilk biscuits
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter melted
  • 1/2 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped pecans or walnuts

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a bundt pan or a tube pan generously with cooking spray or butter.
  • Prepare the Coating: In a large bowl, mix together granulated sugar and ground cinnamon until well combined.
  • Prepare the Dough: Open the cans of refrigerated buttermilk biscuits and separate them. Cut each biscuit into quarters.
  • Coat the Dough: Roll each biscuit quarter in the cinnamon-sugar mixture until evenly coated.
  • Layer the Dough in the Pan: Arrange the coated biscuit quarters evenly in the prepared bundt or tube pan. If you're adding nuts, sprinkle half of them over the biscuit pieces.
  • Make the Glaze: In a small bowl, mix together melted butter, brown sugar, and vanilla extract until smooth. Pour half of this mixture over the biscuit pieces in the pan. If you're adding nuts, sprinkle the remaining nuts over the top.
  • Continue Layering: Add the remaining coated biscuit quarters on top of the first layer in the pan. Pour the remaining butter-sugar mixture evenly over the top.
  • Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the biscuits are cooked through.
  • Cool and Serve: Allow the monkey bread to cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate or platter. Serve warm and enjoy!