Monkey Bread with Caramel Sauce is a childhood favorite that has quickly become an heirloom recipe. Made with biscuit dough, sugar, cinnamon and butter, it is a treat for kids of any age.
Course Desserts
Cuisine American
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 12
Calories 385kcal
Author Brooke Burks
Ingredients
4cans of 8-10 count biscuits or Doubled batch of homemade biscuit doughraw
1cupgranulated sugar
1tablespooncinnamon
⅔cupbutter
⅔cupbrown sugar
Instructions
Preheat oven to 350 degrees. Cut your raw biscuits into 1 inch pieces, or close to it to get them all the same size. In a medium bowl, combine sugar and cinnamon and mix well. Roll Each biscuit nugget in the cinnamon sugar mixture and place in a greased bundt pan. Taking care to make sure the layer is even and the bottom of the pan is covered. Sprinkle any remaining cinnamon and sugar over the top. Tap the pan gently on the counter to distribute sugar mixture throughout.
In a small boiler, combine butter and brown sugar. Bring to a boil over medium to high heat. Lower heat to simmer and allow to simmer for about one minute. Remove from heat and pour over prepared biscuit dough in cake pan.
Bake for 40-45 minutes until it has risen and is golden brown. Cool in pan and turn out on to cake plate. Slice or pick apart and serve! Enjoy!