Sweet, sticky, short-cut monkey bread made with flaky honey-butter biscuits, and drenched in honey-cinnamon syrup! 10 minute prep-time reaps high reward with this simple bread!
Honey and cinnamon are an underrated pair. I don’t think the duo gets enough love, and we’re about to give them the attention they deserve. It’s going to happen in the form of short-cut monkey bread. This Honey Cinnamon Monkey Bread will quickly rise to the top of your list of ‘quick & easy’, throw-together-at-the-last-minute, type of recipes.
Like maybe you’re having unexpected company because they’re evacuating from a hurricane? This is what you make that is bound to be a crowd-pleaser.
By the way, there’s a new category of ‘quick & easy’ recipes in my archives, and this one is going to get filed away there. If you need a recipe that you can throw together fast, check out the new category, and it will hook you up. 🙂
It’s not just that this Honey Cinnamon Monkey Bread is incredibly quick to prep, but it also only takes 5 easy-to-find ingredients that you probably already have in your kitchen. Probably.
I’m a food-hoarder, so you might not have Pillsbury biscuits, but if you’re like me, you have 3 or 4 cans hanging around at all times. Otherwise, they’re easy to find in the grocery store, and the remaining 4 ingredients are almost certainly on hand in the average pantry.
This Honey Cinnamon Monkey Bread reminds me of loukoumades. Have you ever had those Greek honey balls? They’re little balls of yeasted dough, fried to golden perfection, and soaked in honey syrup. There was a Greek festival in my hometown for a weekend every summer, and I remember going as a kid and loving the loukoumades. The food was the best part of the festival.
This bread is not dissimilar to those! Though it’s baked, not fried, and it’s monkey bread, so that’s a big difference right off the bat. And the syrup is loaded with cinnamon, so there’s that. Otherwise, they’re pretty close.
This monkey bread is a short-cut version, made with Pillsbury biscuits. My favorite for this recipe were the Pillsbury Grands Flaky Layers Honey Butter Biscuits. The honey butter variety complements the recipe really well. But any of the Pillsbury flaky biscuits are great. I like the flaky ones because the layers seems to absorb extra syrup, and that’s always a good thing.
Using refrigerated biscuits cuts down on prep time for making a yeast dough from scratch, and is all-around simpler. Just cut each biscuit into bite-sized pieces, roll in sugar, and arrange in a tube pan. You’ll mix together honey, cinnamon, and butter in a saucepan for a few minutes, then pour it over the biscuits. The syrup is soooo good. I want to do shots of that stuff on its own.
Bake, and you’re done. The little bites are soaked with the syrup, and they melt-in-your-mouth. So sweet, buttery, and cinnamon-y. It’s impossible not to like this Honey Cinnamon Monkey Bread, and you’ll LOVE how easy it is.
Honey Cinnamon Monkey Bread
- 1/2 c. sugar
- 2 - 16 oz. tubes Pillsbury Grands Flaky Layers Honey Butter Biscuits
- 1 1/2 c. honey
- 2 tsp. cinnamon
- 1/2 c. unsalted butter
Pour the sugar in a gallon-sized plastic bag.
Remove the biscuits from the tubes, and cut each biscuit into quarters.
Place the biscuit pieces in the gallon-sized bag, working in batches, and shake to coat with sugar.
Layer biscuit pieces in a greased bundt pan.
In a medium saucepan over low heat, whisk together honey, cinnamon, and butter.
Heat until butter melts.
Pour evenly over the biscuit pieces in the bundt pan.
Bake at 350 degrees for 35-45 minutes, or until the end of a wooden spoon lightly pressed near the center does not depress the biscuits. It should not feel soft when you press near the center.
Let cool in pan for 10-15 minutes before inverting onto a serving platter.