Easy Dutch Oven Monkey Bread

Ingredients

10 Tablespoons (142 g) salted butter
3/4 cup (150 g) brown sugar
1/2 cup (100 g) granulated sugar
1 1/2 Tablespoons cinnamon
15-16 (32 ounces) large flaky canned biscuits, like Pillsbury Grands Flaky Layers

Cream Cheese Glaze:
4 ounces full-fat cream cheese, room temperature
1/2 cup confectioner’s sugar
1 teaspoon vanilla
1/3 cup heavy cream

Directions

In a medium saucepan, melt butter over medium heat. Bring the butter to a boil. The mixture should be rapidly bubbling. Whisk continuously until the butter begins to brown. There should be small brown bits on the bottom and sides of the pan. Remove from the heat immediately and set aside. Preheat the oven to 375 degrees.

In a shallow dish, whisk together the brown sugar, granulated sugar, and cinnamon. Generously grease a shallow 3.5 quart dutch oven or baking dish.

Cut each biscuit into 4 pieces. Using your palms roll each piece into a ball. Roll each ball into the cinnamon sugar mixture.

Place the biscuit balls in a single layer in the greased dish.

Whisk together the brown butter and remaining cinnamon sugar mixture.
Pour the butter and sugar mixture over the biscuits. Spread it into an even layer so it coats all of the dough balls.
Bake for 20-25 minutes or until golden.

While the monkey bread bakes, make the glaze. Using an electric mixer, beat the confectioner’s sugar and cream cheese until well combined.

Add the vanilla and mix until combined. Slowly add in the heavy cream while mixing until it is fully combined.

Once the monkey bread is done baking, microwave the glaze in 10-second intervals, mixing in between, until it is super smooth and has a thinner consistency. Drizzle over the warm monkey bread. Reserve some glaze for dipping as well.