Ingredients

The following ingredients have 4 Servings
  • ½ cup granulated sugar (100 grams)
  • 1 teaspoon ground cinnamon (3 grams)
  • 32.6 ounces Pillsbury Grands!™ Southern Homestyle Buttermilk Biscuits (2 cans)
  • ¾ cup unsalted butter (170 grams (1½ sticks))
  • ¾ cup brown sugar (160 grams)
  • 1 teaspoon pure vanilla extract (4 grams)
  • 1 cup powdered sugar (113 grams)
  • 2 tablespoons milk (28 grams)
  • ½ teaspoon pure vanilla extract (2 grams)

Instruction

  • Preheat oven to 350°F. Grease a 10-cup Bundt pan with butter or oil. Set aside.
  • In a medium bowl, mix the granulated sugar and cinnamon together. Set aside.
  • Open the cans of biscuits and transfer the biscuits to a cutting board. Cut each biscuit into quarters. Roll each quarter into a ball.
  • Coat each ball in the cinnamon sugar mixture and place into the prepared pan. Sprinkle any remaining cinnamon sugar over the biscuit balls.
  • Melt the butter in a saucepan set over medium heat. Stir in the brown sugar. Cook until well combined, about 1-2 minutes. Turn off the heat, stir in the vanilla, and pour the mixture over the biscuits.
  • Bake for 30-40 minutes or until the top is golden brown and the biscuits are no longer doughy.
  • While the monkey bread bakes, make the icing. Add the powdered sugar, milk, and vanilla to a small bowl. Whisk until smooth. Set aside.
  • Let the monkey bread cool for 5-10 minutes and invert onto a serving platter.
  • Drizzle the icing over the monkey bread and serve warm.