(Overnight) Monkey Bread
Easy, 5-ingredient monkey bread makes a delicious breakfast or dessert
Servings 12 servings
Ingredients
- 3 cans buttermilk biscuits (the non-flaky ones) – If you get the jumbo biscuits, you can get by with only 2 cans.
- 1 cup sugar
- 2-3 teaspoons cinnamon
- 2 sticks butter
- 1/2 cups brown sugar
Instructions
The night before (if desired):
- In a gallon zip lock bag (or a really big bowl with a lid), combine the sugar with the cinnamon. Mix it all up.
- Open the biscuits and cut each biscuit into 4 quarters. Drop the biscuits into the bag.
- When all are in there, seal and shake. Shake. Shake. Shake what your momma gave you. Shake some more.
- Put the yummy biscuits into a big bundt pan. (No mini-bundt pans here!)
- Spread these nuggets out evenly in the bundt pan. Refrigerate if you’re going to bake it later.
- In a sauce pan, combine the butter & brown sugar. Let sit on the stove (covered) or in the fridge for tomorrow morning.
When ready to bake:
- Take bundt pan out of the fridge and preheat the oven to 350 degrees.
- Turn on the stove top to melt the butter and sugar. Melt on medium heat. Stir until its all 1 color.
- Pour over the biscuits.
- Bake for about 30-40 minutes if it wasn’t refrigerated overnight. Bake a little longer if it started out cold. You can tell it’s done because it’ll be dark brown on top.
- Let sit for about 15 minutes (or longer) before flipping over on top of a plate. I dare you not to eat a piece! Or 5.