Cast Iron Monkey Bread
Servings 64 bite size pieces
Calories 78kcal
Ingredients
- 2 16.3 oz cans 8 count big refrigerated biscuits each biscuit quartered
- 1/2 cup butter melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 Tbsp ground cinnamon
- 1 tsp pumpkin pie spice or 1 tsp additional cinnamon
- 1/2 cup chopped pecans or walnuts optional
- 1/2 cup powdered sugar
- 1/4 cup heavy cream, plus additional as needed to thin
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 375°F. Butter the bottom and sides of a 12-inch cast iron skillet or similar. Set aside.
- Separate biscuits and cut each into quarters. Roll each biscuit piece into a little ball. Dip in melted butter.
- In a large plastic storage bag, mix together both sugars, cinnamon and pumpkin pie spice, if using. Drop several pieces of dough at a time in the sugar mixture and shake until coated. Repeat until all dough has been used.
- Place side by side in skillet. Sprinkle any remaining sugar evenly on top along with the pecans, if using.
- Bake for 30 minutes until golden brown and cooked through. Check at 20 minutes and lay a piece of aluminum foil on top if needed, to prevent over browning.
- Meanwhile, in a small bowl stir together the powdered sugar, heavy cream and vanilla extract until smooth. Drizzle over warm monkey bread. Serve immediately.
Nutrition
Serving: 1serving | Calories: 78kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 126mg | Potassium: 4mg | Fiber: 1g | Sugar: 5g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg