Monkey Bread
Monkey Bread is one of the easiest ways to turn refrigerated biscuit dough into something people actually get excited about. Cinnamon sugar does all the heavy lifting, and the result feels like a bakery-style baked good without the work. Breakfast, brunch, and coffee hour all feel a little more put together with this on the table.
The canned biscuits are coated in cinnamon and sugar and then drizzled with an easy caramel sauce. They bake up soft and pillowy and they’re perfect paired with a hot cup of coffee.
This recipe for Monkey Bread is perfect for a smaller household because it makes just three servings. The individual portions make it easy to serve without cutting or dividing, just turn it out on plate while it’s still warm and gooey.
Ingredients for Monkey Bread
Because this recipe starts with canned biscuits that you can keep them in the fridge and be ready to bake any time the need arises.
- Grands refrigerated biscuits
- sugar
- cinnamon
- butter
- brown sugar
You will also need
- 3 -1 cup ramekins
What Do I Bake These In?
To bake this version of monkey bread use 1 cup ramekins. If you don’t have ramekins any oven safe dish that size will work.
They do not need to be anything special, just something that can safely go in the oven. Clear glass, ceramic, or metal all work as long as they are oven safe. Keeping the size consistent helps everything bake evenly.
If You Have Leftovers
Store any leftovers in an airtight container at room temperature for a day or refrigerate for a little longer storage.
Warm them briefly before serving to bring back the soft texture. These are best enjoyed fresh but still hold up well the next day. Keep them covered so they don’t dry out.
Monkey Bread
Equipment
- 3 1 cup ramekins or oven proof dishes
Ingredients
- 10.2 ounces refrigerated biscuits 10.2 oz Grands
- 1/3 cup granulated sugar
- 1/2 tsp cinnamon
- 6 tbsp butter melted
- 3 tbsp brown sugar
Instructions
- Preheat the oven to 350°F
- Butter three ramekins and set aside
- Open the biscuits and cut each into 4 pieces
- In a bowl mix the sugar and cinnamon
- Toss the biscuit pieces in the cinnamon sugar
- Divide the coated biscuit pieces between the ramekins
- Cut the remaining pieces into smaller portions coat in sugar and divide evenly
- In a small saucepan combine butter brown sugar and 2 tbsp of the cinnamon sugar
- Heat until just boiling
- Remove from heat and drizzle evenly over the ramekins
- Place the ramekins on a baking sheet
- Bake for 17 to 18 minutes until cooked through
- Check the centers and bake 2 more minutes if needed
- Cool for about 5 minutes
- Turn upside down onto plates to serve
Video
Notes
- Check the centers to ensure the dough is fully cooked before removing from the oven
- Serve warm for the best texture and flavor
