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
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1
can refrigerator biscuits (I use Pillsbury Grands)
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3
Tbsp
sugar
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3
tsp
cinnamon
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3/4
cup
brown sugar
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3
Tbsp
butter
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3
Tbsp
milk or cream
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1
tsp
vanilla extract
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Preheat oven to 350. Line a 12-cup muffin tin with liners.
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Cut each biscuit into 6 pieces, starting by cutting each biscuit in half and from there, each half into three pieces.
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Roll each piece into a ball.
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In a small bowl, mix sugar and cinnamon together. Roll each piece of dough in the cinnamon sugar mixture.
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Place sugared dough into the muffin cups; 4 per cup.
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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.
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*Spoon a little of the sauce over each muffin cup, repeating until you are out of sauce.
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Bake for 12-15 minutes, or until biscuits are golden brown.
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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!