Easy Monkey Bread
This easy homemade monkey bread is practically irresistible! Made with refrigerator biscuit dough, this easy monkey bread is rolled in cinnamon sugar and drenched in a gooey, homemade caramel sauce!
Servings: 12 muffin cups
Ingredients
- 1 can refrigerator biscuits (I use Pillsbury Grands)
- 3 Tbsp sugar
- 3 tsp cinnamon
- 3/4 cup brown sugar
- 3 Tbsp butter
- 3 Tbsp milk or cream
- 1 tsp vanilla extract
Instructions
- 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 :-)
Notes
*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!