Description
Pioneer Woman Breakfast Monkey Bread is a delightful combination of fluffy biscuit dough, cinnamon, sugar, and butter, baked to perfection in a bundt pan. The biscuits are cut into pieces, coated in cinnamon sugar, and layered with melted butter to create a sticky, sweet bread that’s perfect for sharing. It’s a twist on the classic monkey bread, with the added flair of a breakfast treat.
Ingredients
Scale
- 2 cans of refrigerated biscuit dough (16.3 ounces each)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and generously spray a bundt pan with cooking spray.
- Prepare Dough: Cut each biscuit into quarters and set them aside.
- Mix Cinnamon Sugar: In a large bowl, combine the granulated sugar and cinnamon. Toss the biscuit pieces in the mixture until evenly coated.
- Layer Biscuits: Arrange half of the coated biscuit pieces in the prepared bundt pan.
- Add Butter Mixture: In a separate bowl, mix melted butter, brown sugar, and vanilla extract. Pour half of this mixture over the biscuits in the pan.
- Repeat Layers: Add the remaining biscuit pieces to the pan and pour the rest of the butter mixture over the top.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the biscuits are cooked through.
- Cool and Serve: Allow the monkey bread to cool in the pan for about 10 minutes before inverting it onto a serving plate. Serve warm and enjoy!