Stadium Cinnamon Monkey Bread Recipe

Preheat and prepare dough

Preheat oven to 350°F (175°C). Lightly grease a 9-inch bundt pan or a deep 9-inch cast-iron skillet with nonstick spray or softened butter. Open the refrigerated biscuit cans and separate each biscuit into individual rounds. Using your hands, cut or pull each biscuit into 4 roughly equal bite-sized pieces to make about 64 pieces total.

Cinnamon sugar coating

In a medium bowl combine 1 cup granulated sugar and 2 tsp ground cinnamon (plus the optional extra 0.25 tsp cinnamon if you want a stronger cinnamon flavor). Toss the biscuit pieces in batches with the cinnamon sugar so each piece is well coated; use a slotted spoon or tongs to shake off excess and place coated pieces evenly into the prepared pan.

Make the caramel sauce

In a small saucepan over medium heat melt 6 tbs (3/4 stick) unsalted butter. Add 1 cup packed light brown sugar and 2 tbs light corn syrup; stir until the sugar dissolves. Bring the mixture to a gentle simmer and cook 2–3 minutes without stirring vigorously so it thickens slightly. Remove from heat and stir in 1 tsp vanilla extract.

Assemble for baking

Pour the warm caramel sauce evenly over the arranged biscuit pieces in the pan, using a spatula to coax sauce into gaps so most pieces will be coated. If you like a touch of contrast, sprinkle the optional 0.25 tsp flaky sea salt over the top. Place the pan on a baking sheet to catch any drips and bake in the preheated oven for 25–30 minutes, until the top is golden-brown and the caramel is bubbling.

Cool slightly and invert

Remove the pan from the oven and let the monkey bread rest on a wire rack for 8–10 minutes to allow the caramel to set slightly (but not fully harden). Run a thin knife around the edges if needed, then invert onto a large serving platter or cutting board. If any pieces remain in the pan, remove them and place back into the pull-apart mound.

Dust and add cereal

While the monkey bread is still warm (but not piping hot), lightly dust the top with 1 tablespoon powdered sugar using a fine sieve. Immediately press or sprinkle 1 cup of lightly crushed crunchy cinnamon cereal over the top so some cereal adheres in the caramel. Allow 3–4 minutes for cereal to stick as the caramel cools slightly.

Portion and add cold components

Serve the monkey bread warm, portioned so guests can pull apart bite-sized pieces. Spoon or pipe about 1/4 cup (approximately) whipped cream on each serving, then top each portion with 1 scoop of vanilla bean ice cream. If desired, finish each serving with a tiny pinch of flaky sea salt for contrast.

Presentation

For a stadium-style presentation, place the inverted monkey bread in the center of a large tray or board. Surround with extra scoops of ice cream and a bowl of additional crunchy cinnamon cereal for refills. Provide napkins and small plates—the pull-apart bites are sticky and best eaten immediately.

If making ahead: bake the monkey bread and let it cool completely. Refrigerate covered up to 24 hours. Rewarm in a 300°F (150°C) oven for 10–12 minutes until warmed through and caramel is soft again, then add powdered sugar, cereal, whipped cream and ice cream just before serving.