Easy Monkey Bread
Ingredients
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nonstick cooking spray
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½ cup sugar
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1 teaspoon ground cinnamon
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½ teaspoon ground ginger
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½ teaspoon salt
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¼ teaspoon ground nutmeg
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2 cans refrigerated flaky biscuit dough
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Grease the pan
Generously grease a tube pan with nonstick cooking spray.
tube pan
nonstick cooking spray
Prepare the sugar-spice mix
In a large bowl, mix the sugar, cinnamon, ginger, salt and nutmeg to combine.
large bowl
measuring cups
measuring spoons
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground nutmeg
spatula
Cut the biscuits
Separate the biscuits and cut each biscuit round into quarters, making 64 pieces total.
2 cans refrigerated flaky biscuit dough
chopping board
knife
Assemble the monkey bread
Working in batches of about 8, toss the dough pieces in the sugar-spice mixture until evenly coated. Arrange the coated dough in the tube pan and repeat so 16 pieces are in the bottom. Sprinkle about 3 tablespoons of pecans over the dough pieces, then repeat tossing the dough pieces in the sugar-spice mixture and adding pecans to the tube pan after every other batch until all the dough and pecans have been used.
¾ cup chopped pecans
Add the remaining sugar to the monkey bread
Sprinkle any remaining sugar-spice over the biscuit pieces.
Prepare the caramel
In a medium bowl, whisk together the brown sugar, melted butter, salt and vanilla. Pour over the biscuit pieces.
¾ cup dark brown sugar
¾ cup melted unsalted butter
1 teaspoon salt
½ teaspoon vanilla extract
medium bowl
whisk
Bake the monkey bread
Place baking pan on the bottom shelf of the June Oven. Bake the monkey bread 50 minutes, until it is golden brown and no longer doughy in the center. June will notify you when the monkey bread is ready.
Cool and invert the monkey bread
Remove the pan from the June Oven and transfer it to a cooling rack. Allow the monkey bread to cool 5 minutes in the pan, then place a serving platter right-side down over the pan. Carefully and quickly invert the pan onto the serving platter and lift away the pan, holding it over the monkey bread a few seconds to allow any remaining topping to drip back onto the logs. Using a spatula, scrape any remaining topping from the pan onto the bread, if desired.
cooling rack
serving platter
Serve
Serve warm.