Baked Bourbon Monkey Bread
By Traeger Kitchen
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.
Prep Time
20 Minutes
Cook Time
40 Minutes
Pellets
Cherry
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 3 Can | Pillsbury Grands Buttermilk Biscuits |
| 1 Cup | sugar |
| 3 Teaspoon | ground cinnamon |
| 1 Cup | Butter, unsalted |
| 1 Cup | dark brown sugar |
| 2 Tablespoon | bourbon |
Step
1
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
00:15
2
Cut each biscuit into quarters. In a Ziploc bag, combine sugar and cinnamon and add quartered biscuits. Toss to coat in cinnamon sugar.
3
Dump coated biscuit dough into a bundt pan coated with non-stick spray.
4
In a small saucepan, combine the brown sugar, butter, and bourbon. Cook over medium heat until the sugar has dissolved.
5
Pour the butter mixture over the biscuits in the bundt pan.
6
Place in the center of the grill and cook for 40 minutes or until dark golden brown.
00:40
7
Let cool on the counter for 5-10 minutes, then flip out onto a serving plate. Enjoy!
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