Description
This festive Christmas Monkey Bread is a sweet, pull-apart treat made with buttery biscuit dough, cinnamon sugar, and filled with colorful Christmas sprinkles and Hershey Kisses for a surprise inside each bite. Baked in a bundt pan with a rich brown sugar and butter sauce, it's perfect for holiday breakfasts or dessert gatherings.
Ingredients
Scale
Dough and Filling
- 2 packages refrigerated biscuit dough, such as Pillsbury Grands
- Christmas sprinkles, 1/4 cup (approximate for filling plus garnish)
- Hershey Kisses, unwrapped, 24 pieces (any flavor)
Cinnamon Sugar Coating
- 1 cup granulated sugar
- 4 tablespoons ground cinnamon
Sauce
- 1 cup unsalted butter
- 1/2 cup packed brown sugar
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit. Grease a bundt pan thoroughly with non-stick spray and set aside to keep the dough from sticking.
- Prepare dough balls: Cut each biscuit into quarters using a pizza slicer or knife. Flatten each quarter slightly with your hands, then add a small handful of Christmas sprinkles and place a Hershey Kiss in the center. Roll the dough around the kiss and sprinkles to form a ball. Repeat this for all biscuit quarters.
- Coat dough balls: Combine the granulated sugar and ground cinnamon in a large zip-top plastic bag. Add a few dough balls at a time, seal the bag, and shake well until each ball is completely coated in the cinnamon sugar mixture. Remove and place the coated balls into the prepared bundt pan layer by layer.
- Make the sauce: In a medium saucepan over medium heat, melt the unsalted butter and brown sugar together, stirring occasionally, until the mixture is smooth and fully combined.
- Assemble and bake: Pour the warm butter and brown sugar sauce evenly over the coated dough balls in the bundt pan. Bake in the preheated oven for 40 minutes or until the top is a deep golden brown and the dough is cooked through.
- Cool and serve: Remove the monkey bread from the oven and let it cool in the pan for 10 minutes. Then, place a serving plate atop the bundt pan and carefully invert to release the bread. Sprinkle extra Christmas sprinkles on top for garnish. Serve warm and enjoy the festive, gooey treat.
Notes
- Use a pizza slicer to easily quarter multiple biscuits quickly and evenly.
- Let the monkey bread cool slightly to prevent burns but serve warm for best gooey texture.
- Feel free to substitute Hershey Kisses with other small chocolates or caramel bits for variety.
- Use a bundt pan spray with flour for easier release if you don’t have non-stick spray.
- Store leftovers covered at room temperature for up to 2 days and reheat before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 410 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
