Skillet Monkey Bread
Skillet Monkey Bread features soft and fluffy pull-apart biscuits that are coated with a sweet, buttery cinnamon sugar mixture. Made in a skillet and with just five ingredients, this easy recipe is perfect for breakfast or dessert!
Equipment
- Measuring Spoons
- Cast Iron Skillet
- Measuring Cups
Ingredients
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter melted
- 1 can 16 ounce refrigerated jumbo biscuits, cut into quarters, (regular sized biscuits also work)
- Glaze
- ½ cup powdered sugar
- 1-2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste (or vanilla extract)
Instructions
- Preheat oven to 350℉. Lightly spray a 10-inch cast iron or regular skillet with butter or cooking spray. Set aside.
- In a medium bowl, add granulated sugar, brown sugar, and cinnamon. Stir well to combine.
- Roll each biscuit piece into a ball and then dip into butter, ensuring the piece is fully coated, then dip fully into cinnamon sugar mixture. Place each piece in a single layer onto the bottom of skillet. Repeat with rest of biscuit pieces. Sprinkle remaining cinnamon sugar mixture over biscuits and then drizzle remaining melted butter over tops of biscuits.
- Bake for 25-30 minutes, or until biscuits are cooked through and golden brown. Remove from oven and let cool for several minutes before serving.
- While biscuits are cooking, prepare the glaze. In a small bowl, add powdered sugar. Whisk in heavy cream and vanilla. If necessary, add more cream to create a thinner consistency. Drizzle glaze over monkey bread and serve immediately.
Notes
- Leftovers will keep in an airtight container in the refrigerator for up to three days.
- For extra flavor, add some shredded coconut, or chopped pecans to biscuits before baking.
- See my tips and tricks for making this Skillet Monkey Bread.
