Monkey Bread

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

3 lbs Amish sourdough dough, after bulk ferment

OR

3 (16.3-ounce) package refrigerated buttermilk biscuit dough

1 cup granulated sugar (200g)

1 tablespoon ground cinnamon

1 cup salted butter (226g)

¾ cup packed light brown sugar (165g)

Directions

Preheat oven to 350F.

Separate the biscuit dough rounds, cut each biscuit into quarters, and place the pieces in a large zip-top bag. Add the sugar and cinnamon, seal, and shake until the biscuit pieces are evenly coated (you can do this in batches if needed).

Lightly grease a 10-inch bundt pan and place the coated biscuit pieces in the pan.

In a small saucepan, combine the butter and brown sugar. Cook over medium heat, stirring occasionally, until the mixture starts to boil and the butter is completely melted. Pour the hot sugar mixture over the biscuit pieces in the pan.

Cover and Leave in fridge overnight. Leave out for about 30 min before baking.

Bake for 40 to 45 minutes or until the top is deep golden brown. Place the pan on a wire rack and let cool for 10 minutes. After cooling, place a large serving plate on top of the pan and carefully flip the pan over to invert the bread onto the plate. Remove the pan and let the bread cool for a few more minutes before serving warm.

Nutrition

• Calories: 822 kcal
• Total Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 61 mg
• Sodium: 824 mg
• Total Carbohydrate: 127 g
• Dietary Fiber: 4 g
• Total Sugars: 45 g
• Protein: 10 g