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Homemade Monkey Bread with Gooey Cinnamon Sugar Pull-Apart Bites

Homemade Monkey Bread with Gooey Cinnamon Sugar Pull-Apart Bites

Soft biscuit dough balls coated in cinnamon sugar and baked in a buttery brown sugar glaze until sticky and golden.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 370
Ingredients Method

Ingredients
  

  • 2 cans (16 oz each) refrigerated biscuit dough
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1 cup (2 sticks) unsalted butter melted
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)
  • Nonstick cooking spray or butter for greasing the pan

Method
 

  1. Preheat the oven: Preheat the oven to 350°F and generously grease a 10-cup bundt pan with butter or nonstick spray, making sure to coat every groove.
  2. Cut the biscuit dough: Open the cans of biscuit dough and cut each biscuit into quarters using kitchen scissors or a knife. You should end up with small, bite-sized pieces.
  3. Mix cinnamon sugar: In a shallow bowl, stir together the granulated sugar and ground cinnamon until evenly combined.
  4. Coat the dough pieces: Roll each piece of biscuit dough in the cinnamon sugar mixture until fully coated on all sides.
  5. Layer in the pan: Arrange the coated dough pieces in the prepared bundt pan in an even layer, scattering chopped nuts between layers if using.
  6. Make the butter glaze: In a small saucepan over medium heat, melt the butter with the brown sugar and vanilla extract, stirring until smooth and slightly bubbling, about 2 minutes.
  7. Pour glaze over dough: Slowly pour the warm glaze evenly over the layered dough pieces, letting it seep down between the layers.
  8. Bake until golden: Bake for 30 to 35 minutes, until the top is deep golden brown and a toothpick inserted near the center comes out mostly clean with just a few sticky crumbs.
  9. Rest before flipping: Remove the pan from the oven and let it rest for 10 minutes so the caramel glaze sets slightly before unmolding.
  10. Flip and serve: Place a serving plate over the pan and carefully invert it, letting the bread and glaze release. Let the warm pieces drip and cool slightly, then pull apart by hand to serve.