Easy Monkey Bread: Gooey, caramel-y, and delicious monkey bread comes together within minutes thanks to refrigerator biscuit dough! The hardest part of this recipe is waiting for it while it cooks.
Today is a good day for monkey bread.
If you’re on a diet, today is probably not a good day for monkey bread unless you have unbelievable self-restraint (that I do not exactly possess) to stop after eating just one of these personal sized portions.
When it comes to monkey bread, I have the best intentions to eat just one of these muffin cups of Heaven. After smelling them in the oven, my unflappable willpower starts to waver and I come to terms with the fact I will have more than one–but I’ll make sure to space it out over the day. But then, they come out of the oven and the sauce is hot and gooey and my steadfast resolve is out the window.
Literally. I think I saw it wave as it hightailed it out the kitchen window.
In response, I gladly said see-ya and dove into these mouth-watering desserts aka breakfasts. Tomato/Tomahto.
I first made these when I was in college. It was a usual occurence in my college fridge to find refrigerator biscuit dough. I had this weird problem where I had to buy refrigerator dough in bulk when I found it on sale. You see, on a college girl’s budget, spending over 3 bucks on one can of dough was laughable, because when a gallon of gas and biscuit dough are practically the same price, you pick your battles–or in this case, where you’re going to spend your money, which, obviously, was on gas so you could go to Pasadena, window shop, and eat cupcakes.
Anyway, whenever I found dough on sale, even if I already had some in my fridge, I had to buy it.
In retrospect, I don’t know if I actually saved any money, but my friends sure did appreciate my abundance–because it translated into monkey bread.
Monkey bread for birthdays. Monkey bread for movie nights. Monkey bread for finals. Monkey bread because it’s monkey bread.
The moral of the story? You should really just make this monkey bread. It’ll knock your socks off–even if you’re not wearing any. They’re that good. And if for some strange reason you don’t like them, I’ll be glad to stop by your house and consume all of your leftovers.
Yields 12 muffin cups
15 minPrep Time
12 minCook Time
- 1 can refrigerator biscuits (I use Pillsbury Grands)
- 3 Tbsp sugar
- 3 tsp cinnamon
- 3/4 c brown sugar
- 3 Tbsp butter
- 3 Tbsp milk or cream
- 1 tsp vanilla extract
- Preheat oven to 350. Line a 12-cup muffin tin with liners.
- Cut each biscuit into 6 pieces, starting by cutting each biscuit in half and from there, each half into three pieces.
- Roll each piece into a ball.
- In a small bowl, mix sugar and cinnamon together. Roll each piece of dough in the cinnamon sugar mixture.
- Place sugared dough into the muffin cups; 4 per cup.
- In a small saucepan, combine butter, brown sugar, milk, and vanilla extract. Once all ingredients are combined, bring to a boil. As soon as it's boiling, take it off the heat.
- *Spoon a little of the sauce over each muffin cup, repeating until you are out of sauce.
- Bake for 12-15 minutes, or until biscuits are golden brown.
- Best when served warm 🙂
*The sauce usually bubbles up over the biscuits and has been known to drip over the sides of the muffin tin. I usually place the muffin tin on a sheet pan so that the caramel doesn't make a mess in the oven 🙂
**They can be stored in an airtight container for 3-4 days (or in the fridge up to about a week). I suggest popping them in the microwave for a few seconds so that they'll be warm and gooey!