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Alton Brown Monkey Bread - recipe card

Alton Brown Monkey Bread

  • Author: Anabelle McLean
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A classic pull-apart bread made from refrigerated biscuit quarters coated in cinnamon sugar, then baked under a rich caramel of brown sugar and butter. The result is a sticky, sweet, and tender bread that pulls apart in golden, cinnamon-scented pieces.

Ingredients

Scale
  • 2 (16.3 oz) cans refrigerated buttermilk biscuits (16 biscuits total)
  • 1/2 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar

Instructions

  1. Preheat oven to 350°F (177°C). Generously grease a 10-inch Bundt pan with unsalted butter or nonstick spray, ensuring every crevice is coated to prevent sticking.
  2. In a medium bowl, whisk together the granulated sugar and cinnamon until evenly combined. Set aside.
  3. Open the cans of biscuits and separate each biscuit. Using a sharp knife or kitchen shears, cut each biscuit into 4 equal quarters. You should have 64 pieces total.
  4. Working in batches of about 8 pieces at a time, drop the biscuit quarters into the cinnamon sugar mixture and toss gently with your hands or a spoon until each piece is evenly coated. Shake off excess sugar and place the coated pieces into the prepared Bundt pan, scattering them evenly as you go. Repeat until all pieces are coated and in the pan.
  5. In a small saucepan over medium heat, melt the unsalted butter. Once melted, add the packed brown sugar and stir constantly with a wooden spoon or heatproof spatula until the brown sugar is completely dissolved and the mixture is smooth and bubbling, about 2-3 minutes. Do not boil vigorously or the sugar may burn.
  6. Pour the hot brown sugar-butter mixture evenly over the biscuit pieces in the Bundt pan. Use a rubber spatula to gently press the top layer into the liquid, ensuring some of the syrup seeps down between the pieces.
  7. Place the Bundt pan on a rimmed baking sheet to catch any drips. Bake in the preheated oven for 30-35 minutes, until the top is deep golden brown and a skewer inserted into the center comes out clean (internal bread temperature should reach about 200°F / 93°C). The caramel will be bubbling vigorously around the edges.
  8. Remove the pan from the oven and let it cool on a wire rack for exactly 5 minutes. Do not exceed 5 minutes, or the bread will stick to the pan as the caramel hardens.
  9. Place a large serving plate upside down over the Bundt pan. Using oven mitts, carefully invert the pan onto the plate. Lift the pan slowly; if any pieces stick, gently loosen with a small spatula. Allow the bread to rest for 2-3 minutes so the caramel can settle.
  10. Serve warm, pulling apart pieces with your hands or forks. The bread is best eaten within 30 minutes of baking, while the caramel is still soft and gooey.

Notes

Store leftovers tightly wrapped in foil at room temperature for up to 2 days. To reheat, place the bread back into a 300°F (150°C) oven for 8-10 minutes until warmed through and caramel is loosened. Alternatively, microwave individual portions on a plate for 20-30 seconds. Monkey bread does not freeze well because the caramel can crystallize upon thawing.

Nutrition

  • Calories: 758
  • Sugar: 68g
  • Sodium: 960mg
  • Unsaturated Fat: 15g
  • Trans Fat: 29g
  • Carbohydrates: 120g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 62mg

Keywords: monkey bread, pull-apart bread, cinnamon sugar, caramel bread, breakfast bread, Alton Brown, biscuit recipe, dessert bread

Did you make this recipe?

Find it online: https://bellesbestbites.com/alton-brown-monkey-bread/