monkey bread cinnamon buttermilk biscuits (Print-Friendly Version)
Warm, gooey, cinnamon-sugar pull-apart bread with soft buttermilk biscuits and a buttery caramel glaze.
# Ingredients:
→ Dough Components
01 -
908 grams refrigerated buttermilk biscuit dough (2 x 454 g cans, large size)
→ Sugar Mixture
02 -
100 grams granulated white sugar
03 -
1 tablespoon ground cinnamon
→ Butter Sauce
04 -
113 grams salted butter
05 -
220 grams packed brown sugar
# Steps:
01 -
Preheat oven to 175°C. Generously grease a bundt pan with non-stick cooking spray.
02 -
Separate the biscuit dough into individual biscuits, then cut each into quarters.
03 -
In a large mixing bowl, combine granulated sugar and cinnamon. Roll each dough piece in the cinnamon sugar mixture until evenly coated and layer loosely in the prepared bundt pan.
04 -
In a small saucepan over medium-high heat, melt the salted butter. Add packed brown sugar and any remaining cinnamon sugar, stirring for approximately 30 seconds until dissolved. Pour the sauce evenly over the dough pieces to coat.
05 -
Bake uncovered for 40 minutes or until the top is lightly golden and springs back when touched. Transfer to a wire rack. After 5–10 minutes, carefully invert onto a serving plate using oven mitts.
06 -
Serve immediately while still warm and sticky.
# Notes & Tips:
01 -
For best texture, avoid overpacking the dough pieces in the pan to ensure even baking and separation.