– 2 cans refrigerated biscuit dough – 1 cup granulated sugar – 2 tsp ground cinnamon – 1/2 cup unsalted butter – 1 cup brown sugar – Optional: 1 tsp vanilla extract, 1/2 cup chopped pecans or raisins
Cut biscuit dough into quarters. Toss pieces in a cinnamon-sugar mix to coat thoroughly. This creates the signature sweet crust.
Place dough pieces into a greased Bundt pan. Add optional nuts or raisins between layers if desired. Set aside while you make the glaze.
Melt butter and stir in brown sugar until smooth. Pour this warm mixture evenly over the dough in the Bundt pan to coat each layer.
Bake at 350°F for 35–40 minutes or until golden and bubbling. Let cool 10 minutes, then invert onto a plate and serve warm.
Pull apart the sticky, soft monkey bread and enjoy! Perfect for breakfast, brunch, or parties—served warm straight from the pan.
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