One-Bowl Cinnamon Sugar Monkey Bread

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft, pull-apart monkey bread coated in cinnamon sugar, baked golden in a bundt pan for a delightful treat. This American-inspired recipe, ready in about 50 minutes, layers refrigerated biscuit dough, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 8 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or nonstick spray.
  2. Step 2: Cut 8 refrigerated biscuits into quarters, about 4 pieces each, and place in a large mixing bowl.
  3. Step 3: In a small bowl, combine 1 cup granulated sugar with 2 tbsp ground cinnamon.
  4. Step 4: Toss the biscuit pieces with the cinnamon sugar mixture until evenly coated.
  5. Step 5: Layer half of the coated biscuit pieces into the bundt pan.
  6. Step 6: Drizzle 1/4 cup melted unsalted butter and sprinkle 1/4 cup brown sugar over the first layer.
  7. Step 7: Add the remaining biscuit pieces on top, then pour the remaining 1/4 cup melted butter and 1/4 cup brown sugar evenly over the top.
  8. Step 8: Bake for 30-35 minutes until golden brown and cooked through. Let cool 10 minutes before inverting onto a serving plate.

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