Grands Monkey Bread

4.60 from 5 votes

This easy Grands monkey bread recipe is a total family favorite! Customize this cinnamon pull-apart bread with dried fruits and/or nuts. Or skip the add-ins for a classic cinnamon-sugar flavor — it's delicious either way...

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: American

Keyword: baked, brunch, comfort food, creative, easy, festive, fun, homemade, kid-friendly, party food, sweet, versatile

Servings: 12 servings

Ingredients

▢ 2 (16.3-ounce) cans refrigerated homestyle biscuits
▢ ½ cup granulated sugar
▢ 1 teaspoon ground cinnamon
▢ 1 cup light brown sugar, packed
▢ 1 teaspoon pure vanilla extract
▢ 12 tablespoons salted butter, plus additional for greasing pan
▢ ½ cup chopped pecans, (optional)
▢ ½ cup dried cranberries, (optional)

Instructions

Adjust oven rack to lower-middle position; heat oven to 350℉. Generously grease a 12-cup bundt pan or one-piece tube pan with butter.
In a large zip-top plastic bag, mix together granulated sugar and cinnamon. Shake the bag well to combine completely.
Separate the biscuit dough into 16 biscuits. Using a sharp knife or kitchen scissors, cut each biscuit into 4 pieces. Add half of the biscuit pieces to the cinnamon-sugar mixture, and close the bag tightly. Shake well to completely coat each biscuit piece. Repeat with the remaining pieces.
Layer the coated biscuit pieces in the prepared pan. Scatter any add-ins among the pieces as you layer. Sprinkle any remaining cinnamon-sugar mixture over the top.
Note that the pan will not be filled to the top, but the biscuits will expand while baking, almost doubling in size.
In a small saucepan, melt the butter over low heat. Whisk in the brown sugar and vanilla until completely dissolved. Remove from heat and pour evenly over the biscuit pieces.
Bake at 350℉ for 32-35 minutes, until golden brown and no longer doughy in center.
To check for doneness, use a fork to gently pull away a piece near the center. If it separates easily, it's fully baked through. Or you can test for doneness with an instant digital thermometer. If the temperature reads 190°F or higher, the bread is fully baked.
Loosen the edges of the bread with a metal spatula. Cool in the pan for 5 minutes, then invert onto a serving plate. Serve warm.

Recipe Notes

Storage: Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days.

Nutrition