Description
This cozy Loaf Pan Monkey Bread is made with refrigerated biscuit dough, rolled in cinnamon sugar, and baked to golden gooey perfection in a loaf pan. A shortcut twist on a classic, it’s perfect for breakfast, brunch, or a comforting dessert.
Ingredients
1 can refrigerated biscuit dough (8-count, flaky style)
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1/2 cup unsalted butter
1/3 cup brown sugar
1 teaspoon vanilla extract (optional)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Cut each biscuit into quarters.
3. In a zip-top bag, combine cinnamon and granulated sugar. Add biscuit pieces and shake to coat evenly.
4. Layer coated pieces into the loaf pan loosely.
5. Melt butter in a saucepan, stir in brown sugar and vanilla until smooth.
6. Pour the mixture evenly over the biscuit pieces.
7. Bake for 35–40 minutes, until golden and cooked through.
8. Cool for 10 minutes, then invert onto a plate. Serve warm.
Notes
Be sure not to pack the dough pieces too tightly to allow for rising.
Use flaky biscuit dough for best pull-apart texture.
Don’t skip the resting time before inverting—it helps everything hold together.