Bourbon Brown Butter Monkey Bread
- Yield: Serves 6 to 8 1x
Ingredients
Scale
Two cans of refrigerated biscuit dough (total of 16 biscuits)
1 cup granulated sugar
2 TBSP cinnamon
¾ cup (1.5 sticks) unsalted butter
1 cup dark brown sugarÂ
1.5 TBSP bourbon (or whiskey of your choice)
2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Adjust the oven rack to the middle position.
- Spray a standard Bundt/tube pan with nonstick spray or grease with butter. Cut the biscuits into quarters (I actually do some in eights and some in quarters).
- Add the granulated sugar, cinnamon, and biscuit pieces to a gallon-sized zip-top bag (or you can use a big mixing bowl). Shake or stir to coat very well. Pour into the prepared pan.Â
- In a medium saucepan over medium heat, melt the butter and then continue to cook it until the simmering stops and it looks slightly brown (it will smell nutty); only takes a couple of minutes after the butter has fully melted to achieve the brown butter. Turn off the heat and add the brown sugar, bourbon, and vanilla – stirring/whisking to mix it all together. Pour this mixture evenly over the biscuits. Bake for 35 to 40 minutes, or until the biscuits are no longer raw and doughy.
- Run a knife around the edges of the bread to free it from the pan and allow it to cool for about 5 minutes before transferring to a serving platter. If anything sticks, just scoop it out and patch it back up as needed. Enjoy!