Small-Batch Monkey Bread

Course Breakfast & Brunch

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 251kcal

Author Kristine Underwood

▢ 1/4 cup granulated sugar
▢ 1/2 teaspoon cinnamon
▢ 1 16.3 ounce cans Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
▢ 1/4 cup chopped walnuts (optional)
▢ 1/2 cup firmly packed brown sugar
▢ 6 tablespoons butter (melted)

Heat oven to 375˚F and Lightly grease an 9x5 loaf pan with shortening or cooking spray.
In a large Ziplock bag, mix granulated sugar and cinnamon.
Chop the wanuts into small pieces and set aside (if using).
Separate dough into 8 biscuits; cut each into 1/2 inch pieces (6-8 pieces per biscuit).
Place cut biscuit pices in the Ziplock bag and shake in bag to coat.
Arrange the sugar-coated biscuit pices in the pan, sprinkling the walnuts among the biscuit pieces.
In small bowl, mix the brown sugar and melted butter together until smooth. Pour over biscuit pieces.
Bake 30-35 minutes or until golden brown and no longer jiggly or doughy in center.
Let monkey bread cool in the pan for 10 minutes. Then, turn it upside down onto serving plate and pull apart to serve. Best served warm.

If you want extra gooey monkey bread, add an additional tablespoon of butter to the brown sugar mixture.
An 8×4-inch loaf pan works the best. A larger 9×5-inch pan will make the monkey bread shorter and spread out more. I linked my two favorite 8×4 options for you.
Don’t underbake monkey bread. The top can look done before the center fully cooks through, so make sure the middle pieces aren’t still doughy.
This is best served warm, ideally the same day. Technically it keeps overnight, but the texture is never quite as magical the next morning. Still good, though. I’ve certainly continued eating it.