Ingredients:
- 2 cans refrigerated biscuits (16 ounces each)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- Optional: 1/2 cup chopped nuts (such as pecans or walnuts)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, mix together the granulated sugar and ground cinnamon.
- Open the cans of refrigerated biscuits and separate the biscuits.
- Cut each biscuit into quarters.
- Take each quartered biscuit and roll it into a small ball.
- Dip each dough ball into the melted butter, making sure to coat it completely.
- Roll the butter-coated dough ball in the cinnamon-sugar mixture until it is well coated.
- Place the coated dough balls into the greased bundt pan, layering them evenly.
- Optional: Sprinkle the chopped nuts between the layers of dough balls for added flavor and texture.
- In a small bowl, mix together the remaining melted butter and brown sugar until well combined.
- Pour the butter and brown sugar mixture evenly over the dough balls in the bundt pan.
- Place the bundt pan in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and cooked through.
- Remove the monkey bread from the oven and allow it to cool in the pan for about 5 minutes.
- Carefully invert the pan onto a serving plate to release the monkey bread. The sticky caramel-like sauce will drizzle over the bread.
- Serve the cinnamon monkey bread warm and pull apart the deliciously gooey pieces.
This recipe using canned biscuits makes it quick and easy to prepare a delicious and irresistible cinnamon monkey bread. Enjoy the warm, sweet, and sticky treat with family and friends!