Cinnamon Pull-Apart Monkey Bread
Desserts & Sweets
This buttery, sweetly spiced pull-apart bread is a great recipe to make with kids and/or serve at brunch.
½ cup granulated sugar
2 tsp cinnamon
2 (16.3 oz) cans refrigerated buttermilk biscuits
2 (3.5 oz) tubs Epicurean Butter Cinnamon & Brown Sugar Flavored Butter
⅓ cup light or dark brown sugar
½ tsp salt
Preheat oven to 350°F. Spray a 12-cup Bundt pan with cooking spray, making sure to get all the nooks and crannies.
Combine granulated sugar and cinnamon in a zip-top bag and shake to mix.
Open biscuits and cut each biscuit into quarters.
Working in batches, add several quartered biscuits to the zip-top bag and shake until they are fully coated, then place in prepared Bundt pan. Repeat until all biscuits are coated and the pan is about 2/3 full.
Empty both tubs of Cinnamon & Brown Sugar Flavored Butter into a saucepan and melt over medium-low heat. Stir in brown sugar and salt and heat until sugar is dissolved.
Pour butter mixture over the pan of biscuits.
Bake for 35-40 minutes until golden brown and firm throughout.
Let sit for 5 minutes, then turn out onto a serving platter and serve immediately.