Recipe of Monkey Bun
Monkey buns, also known as monkey bread, are a delightful treat that's fun to make and even more fun to eat! These bite-sized cinnamon sugar-coated balls of dough are perfect for breakfast or as a sweet snack. The best part? You can pull them apart, just like a monkey, hence the name. Enjoy their gooey, sticky, and cinnamon-spiced goodness.
Servings
12
Preparation
20 min
Cooking
min
Calories
kcal
How to Make Monkey Bun
Instructions
- Preheat your oven to 350°F (175°C). Grease a Bundt pan or a 12-cup muffin tin.
- In a large resealable plastic bag, combine the granulated sugar and ground cinnamon. Mix well.
- Cut each biscuit into quarters. Place the biscuit pieces into the bag with the cinnamon sugar mixture. Seal the bag and shake to coat the biscuit pieces evenly.
- Arrange the coated biscuit pieces in the greased Bundt pan or muffin tin.
- In a small saucepan, melt the unsalted butter and brown sugar over medium heat. Stir until the mixture is smooth and begins to bubble.
- Pour the butter and brown sugar mixture evenly over the biscuit pieces in the pan.
- Bake in the preheated oven for 30-35 minutes, or until the monkey buns are golden brown and cooked through.
- Allow the monkey buns to cool in the pan for about 10 minutes.
- Carefully invert the pan onto a serving plate to release the monkey buns. The gooey caramelized sugar will form a delicious glaze.
- Serve warm and enjoy pulling apart the sweet, sticky monkey buns with your fingers. They're best when eaten fresh out of the oven. Enjoy!
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Here are some recommended cooking recipes ☺
Recipe of Carrot snack
Healthy
Recipe of Pastry Cream Horns
Breads and pastries
Recipe of Homemade granola
Healthy
Recipe of Onion rings
Appetizer
Italy
Recipe of Arancini
Appetizer
Recipe of Sfiha
Empanadas
Most popular recipes
Ingredients
Most popular recipes
Recipe of Broken peas
Legumes
Recipe of Earthquake for children
Non-alcoholic drinks
Recipe of Pancakes with cornstarch
Appetizer
