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Monkey Bread with Caramel

Pillsbury Kitchens
Updated Apr 29, 2021
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You won’t believe how five simple ingredients can combine to make a heavenly breakfast pull-apart! By tossing Pillsbury™ Flaky Layers Buttermilk Biscuits with cinnamon-sugar and pouring a brown sugar-butter mixture on top, you’ll be well on your way to a caramel-coated, ooey-gooey treat that will disappear even faster than the time it took you to prep it.

More About This Recipe

  • Finally, the simple caramel monkey bread you’ve been looking for! We’ve put together this recipe using only five ingredients. This sweet treat is the perfect addition to your special weekend breakfast, bursting with warm that cinnamon and brown sugar flavor we know and love. Why use biscuit dough? Our biscuit dough is easy to coat and bake in a Bundt plan, plus saves you the trouble of making dough from scratch. Also, it’s super easy to pull apart when it’s finished baking—no knife required! Monkey bread’s roots trace back to a traditional Hungarian recipe, arany galuska, which means “golden dumplings.” The treat consisted of balls of yeast dough dipped in melted butter, then in sugar and frequently mixed with cinnamon and/or chopped nuts. Looking for more variety? From savory breakfast options, like our Bacon, Egg and Cheese Monkey Bread, to the sweet Nutella Strawberry Mini Monkey Breads, there’s a monkey bread recipe for everyone.

Monkey Bread with Caramel

  • Prep Time 15 min
  • Total 60 min
  • Ingredients 5
  • Servings 12
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Ingredients

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 cans (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
  • 1/2 cup butter or margarine, melted
  • 3/4 cup packed brown sugar

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  • Step 
    2
    In 1-gallon food-storage plastic bag, mix granulated sugar and cinnamon. Separate dough into biscuits. Cut each biscuit into quarters. Shake in bag to coat; place in pan. In small bowl, mix melted butter and brown sugar; pour over biscuit pieces.
  • Step 
    3
    Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Turn upside down onto heatproof plate; remove pan. Serve warm.

Nutrition

290 Calories
9g Total Fat
4g Protein
49g Total Carbohydrate
25g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    Substitute two 9x5-inch loaf pans for the fluted tube cake pan. Divide the biscuits and butter mixture evenly between the loaf pans. Bake as directed.
  • tip 2
    Be sure to remove the monkey bread from the pan before it cools for too long. Otherwise, it might stick to the pan when you try to remove it.
  • tip 3
    Serve this monkey bread with fresh fruit as part of a special brunch at home.
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