Monkey Bread is something I have enjoyed numerous times, yet I had never prepared it myself. Well, now that I have I’m certain it’s going to happen much more often in our home! It’s best enjoyed immediately out of the oven while it’s still warm and gooey and pairs perfectly with coffee or tea. It’s simple to prepare and can be prepped and stored in your refrigerator overnight until you’re ready to bake it in the morning. For those of you with family visiting over the upcoming holidays, this would be a welcomed addition to your breakfast spread. And if you don’t, well then please go ahead and indulge all on your own. I won’t tell ;) Oh, and one quick side note, make sure to put a cookie sheet under the bundt pan while in the oven. Mine decided to spill over while I wasn’t looking!
Snickerdoodle Monkey Bread via Mix and Match Mama:
1/2 cup sugar
2 tablespoons cinnamon (separated)
2 (16.3 oz) cans refrigerated flaky layer biscuit dough, cut into quarters
3/4 cup firmly packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1 small box (3.4 oz) of instant vanilla pudding mix, dry and not prepared
Preheat oven to 350 degrees.
Spray a bundt pan with Pam (spray it well!).
In a small bowl, combine sugar and 1 tablespoon cinnamon. Dredge biscuit quarters in sugar mixture to coat. Layer in prepared pan.
(At this point, you could cover your pan and pop it in the fridge until the next morning.)
In a small saucepan, combine remaining tablespoon of cinnamon, brown sugar, butter, corn syrup and instant pudding mix. Cook over medium-high heat stirring constantly until mixture comes to a boil. Boil one minute. Pour over layered biscuits.
Bake 35-40 minutes or until lightly browned. Invert immediately onto a platter to serve.
Serve right away.