Ingredients
- 2 cans (16 oz each) refrigerated buttermilk biscuits
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup packed light brown sugar
- ¾ cup unsalted butter
- 1 teaspoon vanilla extract
- ½ cup chopped pecans, optional
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
1. Prepare the Pan
Preheat the oven to 350°F. Generously grease a 10-inch Bundt pan with butter or nonstick cooking spray, making sure to coat the center tube and all the crevices.
2. Cut the Dough
Separate the biscuits and cut each biscuit into four pieces. Set the pieces aside while you prepare the cinnamon-sugar mixture.
3. Coat the Dough
Combine the granulated sugar and cinnamon in a large resealable bag or bowl. Add the biscuit pieces a few at a time and toss until each piece is completely coated in cinnamon sugar.
4. Build the Monkey Bread
Arrange the coated dough pieces in the prepared Bundt pan, sprinkling the chopped pecans between the layers if using.
5. Make the Caramel Sauce
Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and cook for 1–2 minutes, stirring constantly, until the mixture is smooth. Remove from the heat and stir in the vanilla extract.
6. Pour Over the Dough
Evenly pour the warm brown sugar mixture over the biscuit pieces, making sure it reaches as much of the dough as possible.
7. Bake Until Golden
Bake for 35–40 minutes, or until the top is deeply golden brown and the dough is cooked through. If the top begins browning too quickly, loosely cover the pan with aluminum foil.
8. Cool and Flip
Let the monkey bread cool in the pan for about 10 minutes. Carefully place a large serving plate over the Bundt pan and invert it in one quick motion. Allow the caramel sauce to drip over the bread.
9. Add the Glaze
Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the warm monkey bread.
10. Serve Warm