Gingerbread Monkey Bread using Grands Biscuits
Easy recipe for pull apart bread with a holiday twist, perfect for Christmas morning!
Ingredients
- 3 tubes large biscuit dough (not buttermilk) recommend Pillsbury Grands
- 2 sticks unsalted butter
- 1 1/2 cups brown sugar
- 1/2 cup white sugar
- 1/2 Tbsp. ground cinnamon
- 1/2 Tbsp. ground ginger
- 3/4 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
Vanilla Glaze
- 1 cup confectioner's sugar
- 2 Tbsp. milk
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees. Coat a bundt pan thoroughly with nonstick cooking spray.
- Combine the granulated sugar, cinnamon, ginger, allspice, nutmeg and cloves in a medium bowl. (Alternatively, place the mixture into a large plastic food-storage bag.)
- Cut each biscuit into quarters and roll each piece into a ball. Coat the dough balls in the gingerbread spice and arrange in the bundt pan. (Alternatively, place the biscuit pieces into the plastic food bag, seal and shake gently to coat.)
- Melt the butter in a small saucepan over low to medium heat. Stir in the brown sugar. Whisk until the sugar dissolves. Pour melted butter evenly over the biscuit dough.
- Bake for 1 hour, until top is golden brown. Cool completely before inverting onto a serving dish.
- Before serving, make the vanilla glaze: Whisk sugar, milk and vanilla together in a small bowl. Drizzle over the monkey bread.
Tried this recipe?Let us know how it was!