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Easy Overnight Monkey Bread

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Easy Overnight Monkey Bread is a gooey, pull-apart breakfast treat made with refrigerated biscuit dough, cinnamon sugar, and buttery brown sugar sauce. Perfect for holidays or weekend mornings, it’s prepped the night before and baked fresh in the morning.

Ingredients

  • 2 cans refrigerated biscuit dough (such as Pillsbury Grands)
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup brown sugar
  • 3/4 cup unsalted butter
  • Optional: 1/2 cup chopped nuts or raisins
  • Nonstick cooking spray

Instructions

  1. Cut each biscuit into quarters.
  2. In a bowl, mix granulated sugar and cinnamon.
  3. Toss biscuit pieces in cinnamon-sugar mixture to coat evenly.
  4. Grease a Bundt pan with nonstick cooking spray and add half the biscuit pieces.
  5. Sprinkle in some nuts or raisins if using.
  6. In a saucepan, melt butter and stir in brown sugar until combined.
  7. Pour half of the butter-sugar mixture over the biscuit layer in the pan.
  8. Add remaining biscuit pieces, then top with the rest of the sauce.
  9. Cover and refrigerate overnight (8 hours).
  10. In the morning, preheat oven to 350°F (175°C).
  11. Bake uncovered for 30–35 minutes until golden and cooked through.
  12. Let cool 10 minutes, then invert onto a serving plate and enjoy warm.

Notes

  • Chilling overnight enhances flavor and makes morning baking easy.
  • Add nuts or dried fruit between layers for extra texture and flavor.
  • Top with a simple glaze or cream cheese icing after baking for added sweetness.
  • To reheat, microwave portions for 15–30 seconds or warm in a 300°F oven.

Nutrition

Find it online: https://thefamilycooking.com/easy-overnight-monkey-bread/