Sheet Pan Monkey Bread

"An indulgent breakfast favorite in a snap. Get yourself some refrigerated biscuit dough, grab your sheet pan, and get rolling, dipping, and eating."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
30mins
Ingredients:
5
Serves:
4-8
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Line a 9” x 13” quarter sheet pan with parchment paper and spray with nonstick cooking spray.
  • Using a sharp knife, cut each biscuit in half. Roll into balls.
  • Combine sugar, cinnamon, and salt in a medium bowl. Place butter in another bowl.
  • In batches, place dough balls in bowl of butter. Turn to coat. Transfer to sugar mixture and toss until covered in sugar. Place in prepared pan. Balls will be touching. Drizzle remaining butter over the tops and sprinkle with remaining sugar mixture.
  • Transfer to oven and bake until puffed and baked through the center, about 18 minutes. Serve warm, directly from the pan.

Questions & Replies

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  1. skmartin1949
    Can I use a 15x20 sheet pan and double the recipe?
     
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Reviews

  1. Jonathan Melendez
    The only bad thing about this recipe is how addicting it is! You'll eat a tiny bit and walk away and come back and eat more and walk away and eat more.....it's dangerous!
     
  2. Theresa K.
    Very good but, too much butter and not enough sugar mixture. So just adjust to 3/4 cup butter or margarine and almost 1 cup sugar. The dough rises in the oven so they don’t touch when they go in the oven but the are touching when they come out. Gee, I wonder what it would be like with chocolate or even drizzled with icing like a Cinnabon. Yum.
     
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