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Quick Cinnamon Monkey Bread
Quick Cinnamon Monkey Bread
Sticky, sweet, and simply irresistible, Emily Hutchinson's monkey bread is so inexpensive to make and you'll be amazed how little time it takes to make this tasty recipe.
Cinnamon Monkey Bread
Emily Hutchinson
Yield: 10-12 servings
Ingredients:
3 cans (16.3 oz) refrigerated buttermilk biscuits
1 cup sugar
2 teaspoons cinnamon
1 cup unsalted butter, softened
½ cup packed brown sugar
Directions:
1. Spray Bundt pan with cooking spray and set aside. Preheat the oven to 350°F.
2. Open biscuit cans and cut each biscuit into 4 equal pieces with kitchen scissors.
3. In a large Ziploc bag, add in sugar and cinnamon. Add in biscuit pieces and shake the bag to coat, make sure the bag is sealed before shaking. Add coated pieces to the Bundt pan. Reserve cinnamon sugar, we will use that in a minute.
4. In a medium microwave safe bowl, melt butter. Then add in brown sugar and the cinnamon sugar from the bag used to coat bread. Stir well.
5. Add buttery mix straight over top and pop it in the oven for about 35 to 40 minutes on the center rack.
7. When the monkey bread is done baking, the top should be a rich brown. Pull out the bread. Allow 5 minutes to rest or the bread will fall apart.
8. Place a plate over the top of the Bundt pan and carefully flip over the bread onto the plate.
9. Pull up the Bundt pan to reveal the cinnamon buttery delicious bread.
10. Pull apart or cut to enjoy.
Xx Em
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