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Monkey Bread for Breakfast

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A classic breakfast treat made from soft dough balls coated in cinnamon sugar, baked together in a bundt pan, and drizzled with a sweet glaze. Perfect for sharing and pulling apart at the table.

Ingredients

Scale
  • 3 cans (16.3 oz each) refrigerated biscuit dough
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • Optional: 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Grease a bundt pan with nonstick spray.
  2. In a large zip-top bag, combine granulated sugar and cinnamon. Cut each biscuit into quarters, then add to the bag and shake to coat.
  3. Layer half of the coated biscuit pieces in the prepared pan. Sprinkle with half of the nuts if using. Repeat with remaining biscuits and nuts.
  4. In a small bowl, mix melted butter and brown sugar until combined. Pour evenly over the biscuit pieces in the pan.
  5. Bake for 35–40 minutes, or until the top is golden brown and the center is cooked through. Cool in the pan for 10 minutes, then invert onto a serving plate.
  6. Serve warm, optionally drizzled with a simple glaze made from powdered sugar and milk.

Notes

For best results, use refrigerated biscuit dough for a quick and easy breakfast. You can add raisins or chocolate chips for extra flavor. Serve immediately for the softest texture.

Nutrition

Find it online: https://www.receipster.com/monkey-bread-for-breakfast/

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