Servings 12 servings
Ingredients
For the monkey bread:
- 2/3 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 2 (16.3-oz.) cans refrigerated biscuits
- 1 cup packed light brown sugar
- 3/4 cup unsalted butter, melted
For the cream cheese glaze:
- 1 (8-oz.) package cream cheese, at room temp
- 1/4 cup whole milk
- 1/2 cup confectioners’ sugar
- 2 teaspoons vanilla extract
Instructions
Make the monkey bread:
- Preheat the oven to 350°F. Grease a 12-cup fluted bundt pan with cooking spray.
- In a large bowl, stir together the sugar and cinnamon.
- Separate the biscuits then cut each into four pieces. Add the biscuit pieces to the cinnamon-sugar mixture, tossing them together so that all of the biscuits are coated.
- In a separate bowl, whisk together the brown sugar and melted butter.
- Add half of the butter mixture to the bottom of the bundt pan then add the biscuit pieces on top. Pour the remaining half of the butter mixture atop the biscuits then bake the monkey bread for 28 to 32 minutes or until it is cooked through.
- Remove the pan from the oven and allow the monkey bread to cool for 10 minutes in the pan while you make the cream cheese glaze.
Make the cream cheese glaze:
- In the bowl of a stand mixer, beat the cream cheese until smooth.
- Add the milk, confectioners’ sugar and vanilla extract and beat until smooth.
- Place a serving plate atop the bundt pan then holding the plate and the pan, invert the pan to flip the monkey bread onto it.
- Top the monkey bread with the cream cheese glaze and serve immediately.
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