Whispering Woods Cinnamon Monkey Bread Recipe
Pull-apart biscuit drenched in sticky caramel and dusted with a powdered sugar with a scoop of vanilla bean ice cream, a sprinkle of crunchy cinnamon cereal, and whipped cream.
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Ingredients
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Monkey Bread
Coating & Finish
To Serve
Method
Monkey Bread
Cut biscuits into pieces
Open the refrigerated biscuit cans and separate each biscuit. Cut each biscuit into 4 equal pieces (quarters). You should have about 64 pieces total (32 per 8-count can).
Make caramel sauce
In a small saucepan over medium-low heat, melt 6 tbsp unsalted butter. Add 1 cup light brown sugar and 2 tbsp granulated sugar, stirring until sugar dissolves. Cook gently for 2–3 minutes until mixture is smooth and slightly glossy. Remove from heat and stir in 1 tsp vanilla extract and a pinch of salt.
Cinnamon sugar toss
In a bowl, combine 2 tsp ground cinnamon with 2 tbsp granulated sugar (from ingredients list). Toss the biscuit quarters in the cinnamon-sugar mixture so each piece gets a light coating. Work in batches to coat evenly.
Assemble monkey bread
Arrange a layer of cinnamon-coated biscuit pieces in the bottom of the prepared bundt pan. Drizzle about one-third of the warm caramel sauce over that layer. Continue layering biscuit pieces and drizzling caramel until all pieces and caramel are used, finishing with caramel on top. Use a spatula to press pieces gently so the layers compact but remain pull-apart in the center.
Bake
Place the pan on a baking sheet to catch any drips and bake in the preheated oven for 30–35 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out with only a few moist crumbs (not raw dough). If the outside browns too quickly, tent loosely with foil for the final 8–10 minutes.
Invert and cool slightly
Remove pan from oven and let rest on a wire rack for 5–7 minutes. Carefully invert the bundt pan onto a serving plate (place plate over pan then flip). Tap gently to release the sticky monkey bread. If any pieces stick in the pan, loosen them with a thin spatula and return to the loaf on the plate. Let cool 10 minutes before serving so caramel firms slightly but remains gooey.
Coating & Finish
Prepare powdered sugar dusting
If you prefer a light glaze-like dusting, whisk the 1 cup powdered sugar with 1 tsp milk (or water) until just pourable but thick. Alternatively, skip the liquid and dust powdered sugar through a fine sieve for a dry dusting.
Apply dusting and cereal crunch
Once the monkey bread rests and is slightly cooled (10 minutes), either dust the top evenly with powdered sugar using a sieve, or drizzle the thin powdered-sugar mixture over the top with a spoon. Immediately sprinkle the 1 cup lightly crushed cinnamon cereal evenly over the top so some sticks to the glaze/caramel and adds crunchy texture.
To Serve
Plate and add ice cream
Cut or pull apart portions of monkey bread and place on individual dessert plates. Top each portion with one generous scoop of vanilla bean ice cream (about 1 scoop per serving).
Finish with whipped cream
Add a dollop or swirl of whipped cream next to or over the ice cream. If desired, sprinkle a few extra crushed cinnamon cereal pieces on the whipped cream for garnish. Serve immediately while warm and gooey.