Recipes..Monkey Bread cake
Once you start eating Monkey Bread, it's really hard to stop! This pull-apart bread is soaked in cinnamon, sugar, and butter and couldn't be easier to make.
Ingredients
For the Monkey Bread:
1 1/3 cups sugar divided
2 teaspoons cinnamon divided
4 (7.5 ounce) cans refrigerated biscuits (see notes)
1/2 cup butter (1 stick)
1 teaspoon vanilla extract
For the glaze:
1 1/2 cups powdered sugar
2 tablespoons water
1/2 teaspoon vanilla
US Customary - Metric
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Instructions
Preheat oven to 350 degrees. Coat a Bundt pan generously with vegetable shortening or nonstick spray.
Whisk 2/3 cup sugar and 1 teaspoon cinnamon in a small bowl. Cut biscuit dough into quarters. Drop the dough pieces into the sugar and cinnamon mixture in batches, tossing to coat. Transfer to prepared pan.
In a small saucepan, combine remaining 2/3 cup sugar and 1 teaspoon cinnamon with butter and vanilla. Bring to a boil and pour evenly over the dough.
Bake 50 minutes to 1 hour. Cool about 10 minutes in the pan, turning out onto a serving plate while the bread is still warm. Loosen around the edges of the pan with a plastic knife if necessary to help dislodge the bread.
Meanwhile, whisk together powdered sugar, water, and vanilla until smooth (thin with an additional 1-2 tablespoons water to reach desired consistency). Drizzle over the bread and serve warm.
To reheat the bread from room temperature, warm in a 350�F oven for 5 to 10 minutes.a
Ingredients
For the Monkey Bread:
1 1/3 cups sugar divided
2 teaspoons cinnamon divided
4 (7.5 ounce) cans refrigerated biscuits (see notes)
1/2 cup butter (1 stick)
1 teaspoon vanilla extract
For the glaze:
1 1/2 cups powdered sugar
2 tablespoons water
1/2 teaspoon vanilla
US Customary - Metric
Get Ingredients Powered by Chicory
Instructions
Preheat oven to 350 degrees. Coat a Bundt pan generously with vegetable shortening or nonstick spray.
Whisk 2/3 cup sugar and 1 teaspoon cinnamon in a small bowl. Cut biscuit dough into quarters. Drop the dough pieces into the sugar and cinnamon mixture in batches, tossing to coat. Transfer to prepared pan.
In a small saucepan, combine remaining 2/3 cup sugar and 1 teaspoon cinnamon with butter and vanilla. Bring to a boil and pour evenly over the dough.
Bake 50 minutes to 1 hour. Cool about 10 minutes in the pan, turning out onto a serving plate while the bread is still warm. Loosen around the edges of the pan with a plastic knife if necessary to help dislodge the bread.
Meanwhile, whisk together powdered sugar, water, and vanilla until smooth (thin with an additional 1-2 tablespoons water to reach desired consistency). Drizzle over the bread and serve warm.
To reheat the bread from room temperature, warm in a 350�F oven for 5 to 10 minutes.a
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