Monkey Bread with Canned Biscuits
There’s something about the warm, gooey goodness of Monkey Bread that makes it an irresistible treat. This delightful pull-apart bread is perfect for brunch, dessert, or just because you deserve something sweet! Using canned biscuits makes this recipe incredibly easy and quick, allowing you to enjoy homemade Monkey Bread in no time at all. Let’s dive into the world of Monkey Bread with Canned Biscuits!
Why It’s My Go-To
Monkey Bread with Canned Biscuits has become my go-to recipe for gatherings and family brunches. The combination of buttery, cinnamon-sugar coated biscuit pieces, baked to perfection, creates a dessert that’s both nostalgic and comforting. Plus, it’s a fun dish that everyone can enjoy pulling apart, making it a great choice for sharing. With minimal prep and just a handful of ingredients, this recipe is perfect for both novice bakers and seasoned pros looking for a quick indulgence.
What to Buy
When preparing to make Monkey Bread with Canned Biscuits, here’s what you’ll need:
- 216 oz. packages refrigerated biscuit dough: I recommend using Pillsbury Grand’s Buttermilk Biscuits. Avoid flake types for the best results.
- 1 cup granulated sugar: This will provide the sweetness needed for the coating.
- 1 tablespoon ground cinnamon: A must-have for that classic flavor.
- 1/2 teaspoon cardamom: Adds a lovely warmth to the flavor profile.
- 1 cup chopped pecans (optional): For a delightful crunch.
- 16 tablespoons unsalted butter: For the gooey, rich base. You can use salted butter and omit the salt if preferred.
- 1/2 cup light brown sugar, packed: This adds a deep, caramel-like flavor.
- 1/4 teaspoon salt: Enhances the sweetness.
- 1 teaspoon vanilla extract: A touch of vanilla rounds out the flavors beautifully.
Prep & Cook Tools
Before you start baking, gather these essential tools:
- Bundt pan: The classic shape for Monkey Bread.
- Mixing bowls: For combining the sugar and spices.
- Measuring cups and spoons: To ensure precise ingredient quantities.
- Whisk or fork: For mixing the cinnamon-sugar mixture.
- Butter knife or spatula: For greasing the pan and mixing.
Monkey Bread with Canned Biscuits Cooking Guide
Get ready to bake this delicious Monkey Bread! Follow these steps for a perfect result every time.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures the bread bakes evenly and thoroughly.
Step 2: Prepare the Bundt Pan
Using 1 1/2 tablespoons of butter, grease the entire inside of your Bundt pan. This will prevent the Monkey Bread from sticking and make it easy to remove later.
Step 3: Cut the Biscuits
Take your refrigerated biscuit dough and cut each biscuit into quarters. This helps create those delightful, pull-apart pieces.
Step 4: Mix Sugar and Spices
In a mixing bowl, combine the granulated sugar, ground cinnamon, and cardamom. If you’re using pecans, you can add them to this mixture as well.
Step 5: Coat the Biscuit Pieces
Toss the quartered biscuit pieces into the cinnamon-sugar mixture until they are well coated. This is where the magic happens, so make sure each piece is generously covered!
Step 6: Layer in the Bundt Pan
Layer the coated biscuit pieces evenly in the prepared Bundt pan. As you add them, you can alternate with additional chopped pecans for extra texture.
Step 7: Prepare the Butter Sauce
In a small saucepan, melt the unsalted butter over low heat. Once melted, stir in the light brown sugar, salt, and vanilla extract. Mix until combined and slightly bubbly.
Step 8: Pour the Sauce Over the Biscuits
Carefully pour the melted butter mixture over the layered biscuit pieces in the Bundt pan. This will create a gooey topping that will soak into the biscuits as they bake.
Step 9: Bake
Place the Bundt pan in the preheated oven and bake for 30-35 minutes, or until the Monkey Bread 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 the ooey-gooey goodness!
International Equivalents
For those cooking outside the U.S., here are some equivalents that may help:
- Granulated sugar: 200g
- Light brown sugar: 110g
- Cinnamon: 8g
- Cardamom: 1.5g
- Butter: 225g
- Pillsbury Grand’s Buttermilk Biscuits equivalent: Look for similar refrigerated biscuit dough in your region.
Chef’s Rationale
The beauty of Monkey Bread with Canned Biscuits lies in its simplicity. By using refrigerated biscuit dough, you save time without compromising on taste. The mixture of cinnamon, sugar, and butter creates a luscious coating that seeps into the biscuits, making each bite melt in your mouth. The addition of cardamom gives a unique twist that elevates this classic comfort food. It’s an accessible recipe that invites creativity—feel free to experiment with different nuts, spices, or even chocolate chips.
How to Store & Reheat
To keep your Monkey Bread fresh:
- Storing: Allow any leftovers to cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap in plastic wrap and refrigerate for up to a week.
- Reheating: To reheat, place individual pieces in the microwave for about 15-20 seconds, or until warmed through. You can also warm in the oven at 350°F (175°C) for about 10 minutes.
Common Questions
Can I use frozen biscuit dough instead of canned?
While canned biscuit dough is recommended for this recipe, you can use thawed frozen biscuit dough. Just ensure it’s fully thawed and still pliable before cutting and coating.
What can I substitute for pecans?
If you’re not a fan of pecans or have allergies, feel free to use walnuts, almonds, or even leave them out entirely. You could also add chocolate chips for a sweet twist!
Can I make this ahead of time?
Yes! You can prep the biscuit pieces and coat them with the sugar mixture the night before. Cover and refrigerate them, then bake them in the morning for a fresh treat.
Why is my Monkey Bread dense?
If your Monkey Bread turns out dense, it may be due to overmixing the biscuit dough or not allowing it to bake long enough. Always ensure the biscuit pieces are adequately coated and spaced in the pan for proper baking.
Desserts to Finish
If you’re looking for more sweet indulgences to complement your Monkey Bread, check out these delightful recipes:
See You at the Table
I hope you enjoy making and sharing this delightful Monkey Bread with Canned Biscuits as much as I do. It’s a recipe that brings people together, with its warm, inviting aroma and irresistible flavor. So gather your loved ones, pull apart those sweet, gooey pieces, and savor every moment. Happy baking!
Monkey Bread with Canned Biscuits
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Using 1 1/2 tablespoons of butter, grease the entire inside of your Bundt pan.
- Take your refrigerated biscuit dough and cut each biscuit into quarters.
- In a mixing bowl, combine the granulated sugar, ground cinnamon, and cardamom. If you’re using pecans, add them to this mixture.
- Toss the quartered biscuit pieces into the cinnamon-sugar mixture until well coated.
- Layer the coated biscuit pieces evenly in the prepared Bundt pan.
- In a small saucepan, melt the unsalted butter over low heat. Stir in the light brown sugar, salt, and vanilla extract until combined.
- Pour the melted butter mixture over the layered biscuit pieces in the Bundt pan.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let it cool for about 10 minutes, then invert the pan onto a serving plate to release the Monkey Bread.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For longer storage, wrap in plastic wrap and refrigerate for up to a week.
- Reheat in the microwave for about 15-20 seconds or in the oven for about 10 minutes.
