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Monkey Bread is covered in a sticky sweet, cinnamon glaze, This pull-apart bread is the perfect addition to a holiday breakfast, brunch or anytime!
Why You’ll Love This Recipe!
Something Sweet. When you are looking to add something sweet to a holiday breakfast, brunch or any meal, this ooey, gooey monkey bread is the answer. It’s cinnamon goodness can’t be beat.
Easy to Prep Ahead. Monkey Bread comes together in under 20 minutes but if you are really short on time you can prep it the night before all the way up until it goes in the oven and then keep it in the refrigerator to the day. Let it sit at room temperature before baking while the oven preheats.
What is Monkey Bread?
Monkey bread is either a sweet bread that is made with balls of dough baked together in a pan. It is called monkey bread because you pull it apart and eat it with your fingers, just like a monkey eats!
Monkey Bread Ingredients
- Light Brown Sugar
- Butter, salted
- Cinnamon
- Granulated Sugar
- Canned Biscuit Dough, I use Pillsbury Original Grands. These can be found in the refrigerator section of the grocery store. If you would like to use homemade dough, try my pull apart bread recipe.
How to Make Monkey Bread
- Preheat oven to 350 degrees F.
- Grease a 10 inch bundt pan well.
- Cut biscuits into quarters.
- In a large zippered plastic bag mix together granulated sugar and 1 1/2 Tbsp cinnamon. Toss to mix.
- Place half the biscuits pieces into the sugar/cinnamon mixture and toss to totally coat the biscuit pieces. Remove from bag and place into greased bundt pan. Repeat with the remaining half of the biscuits.
- Combine butter, brown sugar and cinnamon in a small sauce pan
- Stir until butter is melted, sugar is dissolved and it begins to boil.
- Pour over the biscuits in the bundt pan.
- Place in preheated oven and bake for 40-45 minutes. If the biscuits begin to brown too much place a piece of foil over the top. Make sure the biscuits are cooked through.
- Remove from oven and allow it to cool for 10 minutes before removing from the pan.
- Turn the monkey bread upside down onto a plate or serving platter. (Loosen the edges a bit with a knife to make sure it comes out cleanly.)
- Enjoy!
Tips from leigh Anne
- You want your bundt pan to be well greased. I always use Baker’s Joy non stick spray – it is the best!
- Your monkey bread may drip a bit as it bakes and bubbles so I suggest placing it on a baking sheet before putting it in the oven. The baking sheet will catch any drips and is easier to clean.
- Mix Ins- if you like, add in some chopped walnuts or pecans as you are adding in the biscuit pieces. Chocolate chips or craisins would also be delish.
Frequently Asked Questions
Can I make my own dough instead of using canned biscuits?
Yes, I would recommend using the dough recipe from my pull apart bread. Or you can also use this biscuit recipe. You will need a total of 24 biscuits.
I don’t have a bundt pan can I use a loaf pan?
You can use a loaf pan but you will need two of them. The baking time may vary too. I’d start at 30 minutes
How do I store leftover monkey bread?
Monkey bread is best enjoyed fresh and warm out of the oven. If you have any leftover keep it stored, covered in the refrigerator for 2-3 days. As it sits in the refrigerator it will become less soft. You can also store it at room temperature for a day.
Can I prep monkey bread ahead of time?
Yes, you can prep it all the way and instead of putting it in the oven, cover it with plastic wrap and refrigerate until the next day. Allow it to come to room temperature while the oven preheats and then bake.
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Monkey Bread Recipe
Ingredients
- 1 cup granulated sugar `
- 3 Tbsp cinnamon divided
- 3 16.3 oz. refrigerated original or buttermilk biscuit dough
- 1 cup butter salted
- 1 cup light brown sugar
Instructions
- Preheat oven to 350 degrees F
- Spray a 10 inch bundt pan with non stick cooking spray. Spray well.
- In a large zippered bag, combine sugar and 1 1/2 Tbsp cinnamon. Shake to combine.
- Cut biscuits into quarters.
- Add half of the biscuit pieces to cinnamon/sugar mixture and shake to coat. Remove and place into bundt pan. Repeat with second half of dough.
- In a small to medium saucepan combine butter, brown sugar and 1 1/2 Tbsp cinnamon. Cook over medium heat until butter is melted, sugar is dissolved and it just begins to boil.
- Pour mixture over the top of the biscuit dough in the pan.
- Bake for 40-45 minutes in preheated oven. If the dough begins to brown too much add a piece of foil to the top. Bake until dough is cooked through.
- Allow to cool on a cooling rack for 10 minutes.
- Flip upside down onto a plate or serving platter. Enjoy
Tips & Notes:
- You want your bundt pan to be well greased. I always use Baker’s Joy non stick spray – it is the best!
- Your monkey bread may drip a bit as it bakes and bubbles so I suggest placing it on a baking sheet before putting it in the oven. The baking sheet will catch any drips and is easier to clean.
- Mix Ins- if you like, add in some chopped walnuts or pecans as you are adding in the biscuit pieces. Chocolate chips or craisins would also be delish.
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Nutrition Facts:
Beth says
So yummy. The cinnamon sugar glaze is perfect!