There is something mighty comforting about a simple little bake you can stir together from pantry staples and a couple of refrigerator cans, especially when company is on the way and time is short. Around here in the Midwest, recipes like this have long been passed from neighbor to neighbor on notecards and over kitchen counters, the kind of sweet treat that feels right at home at church suppers, bridge club tables, and weekend family gatherings. It starts plain and humble, then comes out of the oven transformed into something that makes everybody reach for seconds before the coffee is even poured.
This is especially nice served warm with hot coffee, cold milk, or a cup of tea in the afternoon. If you are putting it out for brunch, it sits beautifully beside fresh fruit, scrambled eggs, sausage links, or a dish of yogurt to balance the sweetness. For dessert, a little spoonful of whipped cream or a small scoop of vanilla ice cream never hurt a thing.
Oven Baked 5-Ingredient Monkey Bread Bake
Servings: 8
Ingredients
2 cans refrigerated biscuits
1/2 cup granulated sugar
2 tsp ground cinnamon
1 stick butter
3/4 cup brown sugar
Directions
1. Preheat your oven to 350°F and lightly grease a 9x13-inch glass casserole dish.
2. Open the biscuit cans and cut each biscuit into quarters. In a medium bowl, stir together the granulated sugar and cinnamon.
3. Toss the biscuit pieces in the cinnamon-sugar mixture until well coated, then spread them evenly in the prepared casserole dish.
4. In a small saucepan over medium heat, melt the butter with the brown sugar, stirring until the mixture is smooth and combined.
5. Pour the brown sugar mixture evenly over the biscuit pieces.
6. Bake for 30 to 35 minutes, until puffed, deep golden, and bubbling around the edges. Let it cool for about 10 minutes before serving warm.
Variations & Tips
Add Nuts: If you like a little crunch, scatter a handful of chopped pecans or walnuts between the biscuit pieces before pouring on the butter and brown sugar mixture. It gives the bake a lovely old-fashioned coffee cake feel.
Extra Spice: A pinch of nutmeg or a little pumpkin pie spice stirred into the cinnamon sugar adds warmth and makes the whole kitchen smell like a holiday morning.
Don’t Overbake: Keep an eye on the center of the dish during the last few minutes of baking. You want the biscuits cooked through and the top well browned, but not dry. If the top darkens too quickly, lay a piece of foil loosely over it.
Best Served Warm: This bake is at its very best when still a little warm, while the caramel is soft and the biscuit pieces pull apart easily. If you need to reheat leftovers, a short spell in the microwave brings it right back to life.
Easy Pan Swap: If you do not have a 9x13-inch casserole dish, you can bake this in a bundt pan for a more traditional monkey bread shape. Just be sure to grease it well and allow a few extra minutes of baking time if needed.