Everybody knows the best breakfast is breakfast that also doubles as dessert. Feel free to make this classic for either occasion! (Personally, if I’m going to have this for dessert, I like to serve some vanilla ice cream on the side with everything warm and fresh from the oven.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 4 cans homemade biscuit dough
- 2/3 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1.5 cups brown sugar packed
- 1.5 sticks unsalted butter
Ingredients
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Instructions
- Pre-heat oven to 350 degrees. Lightly grease a bundt pan. In a one-gallon freezer bag, add sugar and cinnamon, mix roughly to combine.
- Approximately one half can at a time, cut each piece of biscuit dough into quarters. Carefully add the quartered pieces (1/4 - 1/2 can at a time to avoid sticking) into the gallon bag and gently shake to cover the biscuit dough entirely in the cinnamon sugar mixture.
- Add the quartered pieces of dough to the bundt pan evenly until all four cans have been added.
- Over medium heat, melt butter and brown sugar in a small pan. Pour liberally over the biscuit pieces in the bundt pan.
- Bake monkey bread for 30 minutes and let cool. Serve at breakfast or during dessert over ice cream.
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