Monkey Bread
This delicious, pull-apart bread is perfect for sharing as an appetizer at your next brunch. It’s a dish you can set out for your guests while you prepare the rest of the meal. This sticky-sweet breakfast treat should be served warm.
Equipment
- 1 Bundt pan
Ingredients
Cinnamon Sugar
- 1 cup granulated sugar
- 2 tsp ground cinnamon
Brown-Sugar Glaze
- ½ cup Cinnamon Sugar recipe above
- ½ cup packed brown sugar
- 1 cup butter
Vanilla Glaze
- 1¾ cups icing sugar
- ½ cup butter
- ½ tbsp vanilla extract
Monkey Bread
- ½ cup Cinnamon Sugar recipe above
- ¾ cup chopped walnuts
- 32 oz 907 g store-bought Buttermilk Biscuit dough
- Brown-Sugar Glaze recipe above
- Vanilla Glaze recipe above
Instructions
Cinnamon Sugar
- Mix all ingredients in a small bowl and set aside.
Brown-Sugar Glaze
- Combine all ingredients in a small saucepan over medium heat. Bring to a boil, reduce heat to medium. Stir to dissolve sugar, then immediately remove from heat.
Vanilla Glaze
- Combine all ingredients in a small saucepan. Add ¼ cup water and heat over medium heat, stirring occasionally, until the mixture is thick enough to coat the back of a spoon. Set aside to cool.
- Preheat oven to 350ºF. Spray an 8-inch cake or loaf pan with cooking spray.
- Place cinnamon sugar and walnuts in a zip-top bag. Cut dough into bite-size pieces and place in the bag. Shake until dough pieces are fully coated.
- Place coated pieces in the bundt pan and top with brown-sugar glaze. Bake for 30 minutes.
- Use kitchen tongs to invert the monkey bread onto a plate. Drizzle vanilla glaze over the bread and serve.