Easy Christmas Morning Monkey Bread
This Easy Christmas Morning Monkey Bread captures the essence of Christmas with its soft, gooey texture and delightful cinnamon-sugar flavor, making it a perfect centerpiece for holiday breakfasts.
Ingredients
Dough and Coating
- 2 cans refrigerated biscuit dough Choose fresh dough for the best results.
- 0.5 cup granulated sugar
- 1 tablespoon ground cinnamon
Caramel Sauce
- 0.5 cup unsalted butter
- 1 cup brown sugar
Glaze
- 0.5 cup powdered sugar
- 2 tablespoons milk or cream Can use either based on preference.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt pan with a light layer of butter.
- In a mixing bowl, combine 0.5 cup of granulated sugar and 1 tablespoon of ground cinnamon.
- Cut each biscuit into quarters and roll them in the cinnamon-sugar mixture until well coated.
- Layer the coated biscuit pieces in the greased bundt pan.
Making the Caramel Sauce
- In a saucepan over medium heat, combine 0.5 cup of unsalted butter and 1 cup of brown sugar, stirring until melted and blended.
- Carefully pour the buttery mixture over the biscuit dough in the bundt pan, ensuring even coverage.
Baking
- Bake for 30-35 minutes until golden brown and fragrant.
- Allow it to cool in the pan for about 10 minutes before inverting onto a serving plate.
Making the Glaze
- In a bowl, mix 0.5 cup of powdered sugar, 2 tablespoons of milk or cream, and 1 teaspoon of vanilla extract until smooth.
- Drizzle the glaze over the warm monkey bread before serving.
Notes
Store leftovers covered tightly at room temperature for up to 2 days, or refrigerate for about a week. Freezing is also an option for up to 2 months; thaw at room temperature before serving.