Gooey rich molasses with brown sugar and butter coated over spiced fluffy dough. We love this gingerbread monkey bread for its finger food snackability and as a great holiday dessert to make with the kid!
- 3 cans buttermilk biscuits
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter
- 1/3 cup brown sugar
- 1/4 cup molasses
- Prep the biscuits. Preheat the oven to 350°F. Cut each biscuit into quarters and set aside.
- Toss with spiced sugar. In a plastic zip bag or in a large bowl, combine the granulated sugar, cinnamon, ginger, nutmeg, and cloves. Add the cut biscuit pieces, zip and shake or toss in the bowl to coat all sides of each biscuit piece with spiced sugar.
- Make the bread. Place the spiced sugar-coated biscuit pieces in a bundt pan. In a saucepan, melt the butter, brown sugar, and molasses over medium-high heat whisking frequently. Once everything has melted and the mixture just starts to simmer, remove from the heat and pour over the biscuit pieces in the bundt pan
- Bake. In a 350°F oven, place one race on the lowest rack with a sheet pan on it. Bake the monkey bread on the 2nd lowest rack for 40 to 50 minutes until the top has started to brown, using the sheet pan to catch any sugar that bubbles over. You can check the doneness of your monkey bread by inserting a toothpick into the thickest part, if it comes out clean your bread it is done. You can also move a few top pieces from the center top to check if the dough is cooked through. Let the pan cool for 20 minutes on the counter before flipping over on top a serving plate.
- Baking times will vary depending on the shape, size, and material of your bundt pan.
- Category: Dessert
- Method: Bake
- Cuisine: American