Baking & Desserts

Sheet Pan Monkey Bread

Chef’s Note

“An indulgent breakfast favorite in a snap. Get yourself some refrigerated biscuit dough, grab your sheet pan, and get rolling, dipping, and eating.”








  • 2 (16 1/3 ounce) cans biscuit dough
  • 12 cupsugar
  • 2 teaspoonscinnamon
  • 1 pinchkosher salt
  • 12 cupunsalted butter, melted
  • 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.
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