Monkey Bread Cinnamon Sugar Pullapart (Print-Friendly Version)
Warm pull-apart bread with buttery cinnamon sugar and rich caramel glaze. Great for breakfast or sharing.
# What You’ll Need to Make This:
→ Dough
01 -
2 tubes refrigerated biscuit dough (8 biscuits each)
→ Sweet Coating
02 -
190 grams granulated sugar
03 -
1 tablespoon ground cinnamon
→ Caramel Sauce
04 -
170 grams unsalted butter
05 -
220 grams brown sugar
# How to Prepare:
01 -
Preheat oven to 175°C. Generously grease a 2.1-litre bundt pan to ensure easy release.
02 -
Remove biscuit dough from packaging and cut each biscuit into four equal pieces.
03 -
Place biscuit pieces in a large resealable bag. Add granulated sugar and ground cinnamon, seal, and shake thoroughly to coat all pieces evenly.
04 -
Add all coated biscuit pieces into the prepared bundt pan, distributing them evenly.
05 -
In a small saucepan over medium heat, melt the butter and brown sugar together, stirring often, until the mixture is smooth and fully combined.
06 -
Evenly pour the caramel sauce over the biscuit pieces in the bundt pan. Place bundt pan on a baking sheet and bake for 35 minutes, or until the dough is fully cooked and the center is no longer doughy.
07 -
Cool in the pan for 5 minutes, then carefully invert onto a serving plate.
08 -
Allow to cool for 10 minutes before serving to set the caramel and improve handling.
# Extra Tips:
01 -
Confirm your bundt pan has at least a 2.1-litre (9-cup) capacity to prevent overflow during baking.
02 -
For easier oven cleanup, place a baking sheet beneath the bundt pan to catch any caramel drips.