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Easy Monkey Bread
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
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!
Course: Dessert
Cuisine: American
Keyword: easy monkey bread
Servings: 12 muffin cups
Author: A Latte Food
  • 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
  1. Preheat oven to 350. Line a 12-cup muffin tin with liners.
  2. Cut each biscuit into 6 pieces, starting by cutting each biscuit in half and from there, each half into three pieces.
  3. Roll each piece into a ball.
  4. In a small bowl, mix sugar and cinnamon together. Roll each piece of dough in the cinnamon sugar mixture.
  5. Place sugared dough into the muffin cups; 4 per cup.
  6. 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.
  7. *Spoon a little of the sauce over each muffin cup, repeating until you are out of sauce.
  8. Bake for 12-15 minutes, or until biscuits are golden brown.
  9. Best when served warm :-)
Recipe 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!