Christmas Morning Monkey Bread
Christmas Morning Monkey Bread is an easy, shareable pull-apart bread made with canned biscuits tossed in cinnamon sugar and drenched in a brown sugar butter sauce. Ready in about 35 minutes, it’s perfect for cozy holiday breakfasts and can be topped with pecans and glaze.
Ingredients
- 2 cans (16 oz.) refrigerated biscuit dough like Pillsbury Grands
- 1/2 cup granulated sugar
- 1 Tbsp cinnamon
- 3/4 cup brown sugar packed
- 1/2 cup unsalted butter melted
- 1 tsp vanilla
- 3/4 cup chopped pecans
Glaze (Optional)
- 3/4 cup powdered sugar
- 1-2 Tbsp milk
- 1/2 tsp vanillaPreheat the oven to 350°F.
Instructions
- Preheat the oven to 350°F.
- Cut each biscuit into smaller pieces. I went with about 6 pieces per biscuit. Place the pieces in a large zip-top bag or a big bowl.
- Stir together the granulated sugar and cinnamon, then shake or toss until all the biscuit pieces are evenly coated.
- Grease a 10- to 12-cup bundt pan thoroughly so the bread releases easily.
- Arrange some of the coated biscuit pieces in the bundt pan in one layer. Sprinkle some of the chopped pecans. Keep layering the remaining biscuit pieces and pecans until your pan is full.
- In a small bowl, whisk together the melted butter, brown sugar, and vanilla until smooth. Pour the sauce evenly over the layered biscuit pieces, making sure it seeps through. I gave my pan a gentle tap on the table to ensure the sauce sunk down a bit. It looks like it won’t all sink in, but it really does in the end!
- Bake at 350°F for 30–35 minutes, or until the top is golden and you see the sauce bubbling between pieces. If the top browns too quickly, tent with foil for the last 5–10 minutes.
- Let the bundt pan rest for about 10 minutes, then invert gently onto a serving plate. If using the glaze, whisk powdered sugar, milk, and vanilla until smooth and drizzle over the warm bread. Serve warm with coffee.