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Monkey Bread with Canned Biscuits

Monkey Bread with Canned Biscuits

  • Author: Kevin
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-Based

Description

Monkey Bread with Canned Biscuits transforms simple pantry staples into a gooey, cinnamon-scented pull-apart bread perfect for breakfast, dessert, or anytime snacking. This easy, plant-based recipe combines tender biscuit dough with melted plant-based butter, a fragrant cinnamon sugar blend, and a luscious natural gelling agent glaze, creating a sticky, sweet treat everyone will love.

Ingredients

Scale

Base Ingredients

  • 1 can canned biscuits (fluffy, pillowy dough)
  • 1/4 cup plant-based butter, melted

Coating

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Pan Layers and Glaze

  • 1/2 cup brown sugar
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the dough pieces: Open the canned biscuits and cut each biscuit into quarters. These bite-sized pieces will be rolled in cinnamon sugar to ensure every morsel is coated for that signature sticky texture.
  2. Coat the biscuit dough: Melt the plant-based butter in a shallow bowl. In another bowl, mix the ground cinnamon and granulated sugar. Dip each biscuit piece into the melted butter, then roll it generously in the cinnamon sugar mixture to coat completely.
  3. Layer in the pan: Grease a bundt or tube pan with plant-based butter. Sprinkle the brown sugar evenly into the pan, then carefully layer the coated biscuit pieces on top, creating pockets of caramelized goodness that will ooze once baked.
  4. Prepare the glaze: In a small saucepan, combine the brown sugar, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), and natural gelling agent. Heat gently over low heat, stirring frequently, until the mixture thickens and becomes glossy. Pour this glaze evenly over the biscuit pieces in the pan.
  5. Bake until golden and bubbly: Preheat your oven to 350°F (175°C). Bake the monkey bread for 35 to 40 minutes, watching for a golden crust and bubbling glaze around the edges indicating perfect doneness. Start checking after 30 minutes to avoid over-baking.
  6. Cool and unmold: Allow the bread to cool in the pan for 10 minutes. Then carefully invert the pan onto a serving plate. Enjoy the sticky, sweet pull-apart bread as you lift the pan away.

Notes

  • Make sure each biscuit piece is fully coated with butter and cinnamon sugar for maximum flavor and texture.
  • Use a non-stick or well-greased pan to ensure the monkey bread releases easily without losing glaze.
  • Allow the bread to cool slightly before unmolding to avoid breaking apart.
  • Adjust sweetness to taste by reducing sugar in the glaze or coating if desired.
  • Check baking time early as every oven varies; start checking doneness at 30 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece (of 8)
  • Calories: 250
  • Sugar: 18g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: monkey bread, canned biscuits, cinnamon sugar, plant-based dessert, pull apart bread, easy baking, sticky bread

Find it online: https://yumwayrecipes.com/monkey-bread-with-canned-biscuits/