Side Pannel
Easy Monkey Bread
Easy Monkey Bread
- Recipe Submitted by maryjosh on 07/05/2018
Ingredients List
- Cinnamon-Sugar Coating
- 1 heaping teaspoon cinnamon
- 1/4 cup granulated sugar
- Dough
- 2 tablespoons unsalted butter, melted
- 3 cups Original Bisquick™ Mix
- 3 large eggs
- 1/4 cup milk
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Sauce
- 1 cup butter, salted or unsalted (2 sticks)
- 3/4 cup light brown sugar, packed
- 1/4 cup caramel or salted caramel sauce, optional for drizzling before serving (storebought or homemade)
Directions
Preheat oven to 350F and spray a 12-cup Bundt or fluted tube cake pan very well with cooking spray, floured cooking spray, or grease and flour the pan. Make sure to get all the nooks and crannies, including the center tube; set aside.
Cinnamon-Sugar Coating – To a small bowl, add the sugar, cinnamon, stir to combine; set aside.
Dough – To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
Add the remaining dough ingredients (except the caramel sauce) and stir to combine. If necessary, add a tablespoon or two of extra Bisquick, or as necessary, so dough isn’t overly sticky.
Using a 2-tablespoon cookie scoop or your hands, form approximately 22 to 24 mounds of dough, roll each mound through the cinnamon-sugar mixture, and place in prepared tube pan, filling it evenly. I used a 2-tablespoon scoop and made 22 mounds. After placing all mounds in pan, it looks very skimpy but the dough rises dramatically in the oven.
Evenly sprinkle any remaining cinnamon-sugar over dough; set aside.
Sauce – In a 2-quart saucepan or similar, melt 1 cup butter.
Stir in the brown sugar and heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat.
Pour sauce over dough balls in pan.
Bake for about 22 to 28 minutes or until a toothpick inserted into the center of one of the larger mounds of dough comes out clean or with a few moist crumbs, but no batter.
Allow monkey bread to cool in pan for about 10 minutes on top of a wire rack.
Place a large plate over the top of tube pan and invert to remove monkey bread from pan.
Optionally, evenly drizzle with caramel sauce prior to serving.
Cinnamon-Sugar Coating – To a small bowl, add the sugar, cinnamon, stir to combine; set aside.
Dough – To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
Add the remaining dough ingredients (except the caramel sauce) and stir to combine. If necessary, add a tablespoon or two of extra Bisquick, or as necessary, so dough isn’t overly sticky.
Using a 2-tablespoon cookie scoop or your hands, form approximately 22 to 24 mounds of dough, roll each mound through the cinnamon-sugar mixture, and place in prepared tube pan, filling it evenly. I used a 2-tablespoon scoop and made 22 mounds. After placing all mounds in pan, it looks very skimpy but the dough rises dramatically in the oven.
Evenly sprinkle any remaining cinnamon-sugar over dough; set aside.
Sauce – In a 2-quart saucepan or similar, melt 1 cup butter.
Stir in the brown sugar and heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat.
Pour sauce over dough balls in pan.
Bake for about 22 to 28 minutes or until a toothpick inserted into the center of one of the larger mounds of dough comes out clean or with a few moist crumbs, but no batter.
Allow monkey bread to cool in pan for about 10 minutes on top of a wire rack.
Place a large plate over the top of tube pan and invert to remove monkey bread from pan.
Optionally, evenly drizzle with caramel sauce prior to serving.
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