These sticky-sweet, pull-apart bread rolls from the hosts of YouTube’s Baking With Josh and Ange, husband-and-wife team Joshua Snyder and Angela Kinsey, use store-bought canned biscuit dough, making this recipe super quick and easy.
“Decadent monkey bread perfect for your holiday gatherings, brunch or just any time,” says Josh. “Easy and sooo yummy!”
For another sweet treat, try Josh and Ange’s Chocolate Peppermint Cupcakes.
- Two 16-ounce cans buttermilk biscuits
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 3/4 cup butter
- 1/2 cup brown sugar
Preheat oven to 350˚F. Grease a bundt pan.
Separate the biscuits. Cut each biscuit into quarters, then put into a bowl.
Combine sugar and cinnamon in a gallon-sized resealable plastic bag, and shake to mix. Add the quartered biscuits and shake to coat all the pieces. Arrange the biscuits in the prepared bundt pan in an even layer.
In a saucepan, melt butter over medium-low heat, then add brown sugar. Let come to a boil, then remove from heat and pour over the monkey bread. Bake in the oven for 30 minutes.
Let the monkey bread rest in the pan for 5 minutes. Cover the pan with a large plate and invert the bread to release.