Warm Cinnamon Bun Monkey Bread
Some recipes just feel like home to me, and this one is definitely one of them.
This cinnamon bun monkey bread is the kind of thing I make when I want the kitchen to feel cozy and welcoming. It starts with butter and brown sugar melting together on the stove, and before long the whole house smells so good everyone starts wandering in to see what’s baking.
I love this recipe because it’s easy and it doesn’t have to be perfect. A couple cans of biscuits get tossed in cinnamon sugar, layered over toasted pecans, and covered in a buttery brown sugar sauce that bakes up gooey and rich. Once it comes out of the oven, I flip it onto a plate and drizzle it with a simple vanilla cream cheese icing while it’s still warm.
Cinnamon Bun Monkey Bread
For Sauce
Melt the following over medium heat for 5-7 minutes
– 1 Cup packed Light Brown Sugar
– 1 1/2 Sticks Salted Butter
– 1 teaspoon Cinnamon (I used McCormick spice brand) or Pumpkin Spice
– 1 teaspoon Vanilla
Set Sauce aside and add 1 Cup of chopped Pecans to bottom of oil sprayed Bundt Pan.
Pour half of Sauce evenly over Pecans.
In a Ziploc Bag add:
– 1 cup of Granulated Sugar
– 2 teaspoons Cinnamon or Pumpkin Pie Spice
Shake Bag vigorously to mix.
Open two cans of Jumbo or Grand Biscuits and cut into Sixths. Toss in Ziploc bag and thoroughly coat each piece.
Add all sugar-coated Biscuits to Bundt pan evenly covering the pecans. Pour remaining Sauce over the Biscuits and Bake at 350 degrees for 3 minutes. Let cool 10 minutes and flip onto decorative plate.
Icing:
Mix together:
– 6 Tablespoons of softened salted Butter
– 1/4 cup of softened cream cheese.
– 1 teaspoon Vanilla
– 1 1/2 sifted Cups Powdered Sugar
– 2 Tablespoons Milk
Put in Gallon Ziploc bag and snip corner. Drizzle over warm Monkey Bread.
Best if served Warm!
@copyrightdenmarkcottage
Warm Cinnamon Bun Monkey Bread
Ingredients
- SAUCE
- 1 cup packed light brown sugar
- 1½ sticks salted butter
- 1 teaspoon cinnamon or pumpkin pie spice
- 1 teaspoon vanilla extract
- MONKEY BREAD
- 1 cup chopped pecans
- 1 cup granulated sugar
- 2 teaspoons cinnamon or pumpkin pie spice
- 2 cans jumbo or Grands-style biscuits
- ICING
- 6 tablespoons salted butter, softened
- ¼ cup cream cheese, softened
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar, sifted
- 2 tablespoons milk
Instructions
Prepare the Sauce
In a medium saucepan over medium heat, combine the brown sugar, butter, cinnamon (or pumpkin pie spice), and vanilla.
Cook, stirring frequently, for 5–7 minutes until the mixture is smooth and slightly thickened. Remove from heat and set aside.
Prepare the Bundt Pan
Preheat oven to 350°F.
Spray a Bundt pan generously with cooking spray. Sprinkle the chopped pecans evenly over the bottom of the pan. Pour half of the sauce evenly over the pecans.
Coat the Biscuits
In a large zip-top bag, add the granulated sugar and cinnamon (or pumpkin pie spice). Seal and shake well to combine.
Open the cans of biscuits and cut each biscuit into sixths. Add ten of the biscuit pieces to the bag, seal, and shake until all pieces are thoroughly coated.
Assemble & Bake
Evenly distribute the coated biscuit pieces over the pecans in the Bundt pan.
Pour the remaining sauce evenly over the biscuits.
Bake for 35 minutes, or until golden brown and bubbly.
Cool & Invert
Let the monkey bread cool in the pan for 10 minutes, then carefully invert onto a decorative serving plate.
Make the Icing
In a bowl, mix the softened butter, cream cheese, vanilla, powdered sugar, and milk until smooth.
Transfer icing to a gallon zip-top bag and snip a small corner.
Finish & Serve
Drizzle the icing over the warm monkey bread.
Serve warm for best flavor and texture.