Description
Cinnamon Sugar Monkey Bread Ring is a classic pull-apart dessert made with biscuit dough, coated in cinnamon sugar, baked until golden, and drizzled with a sweet glaze. It’s perfect for brunches, holidays, or any gathering.
Ingredients
Units
Scale
- 2 cans (16.3 oz each) refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a bundt pan with nonstick spray.
- Cut each biscuit into quarters and set aside.
- In a large zip-top bag, combine the granulated sugar and cinnamon. Add biscuit pieces in batches and shake to coat evenly.
- Layer the coated biscuit pieces evenly in the greased bundt pan.
- In a small bowl, mix the melted butter and brown sugar, then pour over the biscuit pieces in the pan.
- Bake for 35–40 minutes, or until the top is golden brown and the dough is cooked through.
- Let cool in the pan for 10 minutes, then carefully invert onto a serving plate.
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm monkey bread before serving.
Notes
- For a richer flavor, add chopped pecans or walnuts between the biscuit layers.
- Best served warm but can be reheated in the microwave.
- You can use homemade biscuit dough if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg