• Baked Bourbon Monkey Bread
 
  • Baked Bourbon Monkey Bread
 

Baked Bourbon Monkey Bread

  • Difficulty1/5
  • Prep time20 mins
  • Cook time40 mins
  • Serves6 - 8
  • HardwoodCherry

Rich, sweet and melt-in-your-mouth gooey. Cinnamon coated biscuits are doused with a homemade butter bourbon sauce and baked over sweet cherry wood for the perfect pull-apart dessert you won't be able to take your hands off of.

Ingredients

  • 3 cans PILSBURY GRANDS BUTTERMILK BISCUITS
  • 1 cup SUGAR
  • 3 tsp CINNAMON
  • 1 cup (2 sticks) UNSALTED BUTTER
  • 1 cup DARK BROWN SUGAR, PACKED
  • 2 Tbsp BOURBON
  • 3 cans PILSBURY GRANDS BUTTERMILK BISCUITS
  • 1 cup SUGAR
  • 3 tsp CINNAMON
  • 1 cup (2 sticks) UNSALTED BUTTER
  • 1 cup DARK BROWN SUGAR, PACKED
  • 2 Tbsp BOURBON

Preparation

When ready to cook, start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 350 degrees F and preheat, lid closed 10-15 minutes.

Cut each biscuit into quarters. In a Ziploc bag, combine sugar and cinnamon and add quartered biscuits. Toss to coat in cinnamon sugar.

Dump coated biscuit dough into a a bundt pan coated with non-stick spray.

In a small saucepan, combine the brown sugar, butter and bourbon. Cook over medium heat until the sugar has dissolved.

Pour the butter mixture over the biscuits in the bundt pan.

Place in the center of the grill and cook for 40 minutes or until dark golden brown.

Let cool on the counter for 5-10 minutes, then flip out onto a serving plate. Enjoy!

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  • Difficulty1/5
  • Prep time20 mins
  • Cook time40 mins
  • Serves6 - 8
  • HardwoodCherry