If you made some sort of healthy New Year’s resolution, avert your eyes now. Sticky Toffee Monkey Bread. Yep. This is happening. It’s sugary, buttery, and amazing.
Sticky Toffee Monkey Bread Printer-Friendly Recipe
Serves: 6 to 8 people
2 sticks butter, plus more for the pan
2 1/2 cups packed light-brown sugar
1 teaspoon ground cinnamon
2 (16-ounce) cans refrigerator biscuit dough (original or buttermilk)
1/2 cup heavy cream
Preheat oven to 350 degrees. Prepare a 10 or 12 cup Bundt pan by buttering. Set pan aside.
In a Ziploc bag, combine 1/2 cup of brown sugar with cinnamon.
Tear each biscuit into 2 or 3 pieces, rolling each piece into a ball. Place a few balls into the cinnamon & sugar bag, shaking to coat. Brush off any excess sugar and place in the prepared Bundt pan. Repeat the process with the remaining biscuit balls.
To prepare the sauce, combine the heavy cream, butter, and remaining 2 cups of brown sugar in a saucepan. Bring to a simmer over medium heat, stirring occasionally until fully combined and melted.
Pour half of the toffee sauce over the biscuit balls. Bake for about 30 minutes, until the monkey bread is golden. After removing from the oven, invert the Bundt pan onto a serving platter. Time to eat! Serve with the remaining sauce for dipping and enjoy.