Monkey Bread

This warm and gooey Monkey Bread is cooked to perfection in a pressure cooker for soft, sticky bites in every pull-apart piece, coated in buttery cinnamon sugar syrup.

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Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine Mexican

Servings 8 servings

Calories 420 kcal

Equipment

1 Bundt pan
1 Zip-top bag Large
1 Saucepan Small
1 Pressure cooker with float valve

Ingredients

Main Ingredients

3 cans Buttermilk biscuits non-flaky
1 cup Granulated sugar
2 to 3 teaspoons Cinnamon
1 cup Butter
0.5 cup Brown sugar

Instructions

Grease the bundt pan thoroughly with butter or non-stick spray.
Open biscuit cans and cut each biscuit into quarters. Place in zip-top bag.
Add granulated sugar and cinnamon to the bag, seal and shake until evenly coated.
Layer coated biscuit pieces into the greased bundt pan for even cooking.
Melt butter with brown sugar in a saucepan over medium heat, stirring until smooth.
Pour butter and sugar mixture over layered biscuits in the bundt pan, making sure it seeps in.
Place bundt pan into pressure cooker with 1 cup water in the bottom. Lock lid, cook for 30 minutes. Quick release pressure and cool before inverting onto plate.

Notes

To store leftovers, wrap tightly in plastic and refrigerate. Microwave to reheat, or freeze in airtight bags for longer storage.