There are many variations of monkey bread and so may ways to make it (cinnamon rolls, biscuits, French bread, etc.) but I tend to make it with biscuits or cinnamon rolls and the latter is always the biggest hit! It's an unbelievably easy dessert and looks so pretty once it sets and you're able to slide it out of the bunt pan.
2 containers of Pillsbury Grands Cinnamon Buns (8 per package)
1/2 cup melted butter
2-3 teaspoons of cinnamon (I love a lot of cinnamon, but the amount is totally preference)
1/2 cup brown sugar
1/2 cup granulated sugar
- Preheat oven to 350F and place oven rack into middle position.
- Grease 12 cup bunt pan and set aside. Remove cinnamon rolls from packaging (16 cinnamon rolls in total) and cut each roll into halves or four pieces (depending on how small you want the pull-apart pieces to be).
- In a large ziploc bag, mix granulated sugar and 1 tsp. of cinnamon.
- Place cinnamon roll pieces into ziploc bag and shake until each piece is coated.
- Once fully coated in sugar/cinnamon mixture , pour cinnamon roll pieces into pan.
- Melt butter and mix in brown sugar and remaining amount of cinnamon.
- Pour butter mixture over cinnamon roll pieces.
- Bake for 25-30 minutes (mine usually goes to the 30 minute mark but every oven is different) or until it's golden brown and baked through.
- Let cool for at least 15 minutes and gently turn pan upside down onto plate to remove monkey bread. Enjoy!