Warm, gooey, and covered in a cinnamon-sugar glaze, Monkey Bread is the ultimate comfort treat. This pull-apart bread is made with biscuit dough, making it a quick and easy option for breakfast, brunch, or dessert. With its caramelized exterior and soft, sweet interior, this recipe is a guaranteed crowd-pleaser.
Why You’ll Love This Easy Monkey Bread :
- Simple Ingredients: Using refrigerated biscuit dough saves time and effort, so you can focus on the fun part—eating!
- Perfect for Sharing: Its pull-apart nature makes Monkey Bread ideal for gatherings or family breakfasts.
- Customizable: Add your favorite mix-ins like nuts, raisins, or even chocolate chips for a personal twist.
Ingredients For Easy Monkey Bread :
- 30 ounces refrigerated biscuit dough
(approximately four 7.5-ounce cans of buttermilk biscuits, non-flaky) - 1 cup granulated sugar
- 2 tablespoons cinnamon
- 1 cup light brown sugar, packed
- ½ cup (1 stick) butter, melted
Step-by-Step Instructions :
Step 1: Prep the Oven and Pan
- Preheat your oven to 325°F (160°C).
- Generously coat a bundt pan with non-stick cooking spray, ensuring all surfaces are well covered to prevent sticking. Set aside.
Step 2: Cut and Coat the Dough
- Open the biscuit cans and cut each biscuit into quarters using a knife or kitchen scissors.
- In a large zip-top bag, combine the granulated sugar and cinnamon.
- Add half of the biscuit pieces to the bag, seal it, and shake well to coat the dough in the cinnamon-sugar mixture.
- Remove the coated biscuit pieces and place them evenly in the prepared bundt pan. Repeat the process with the remaining biscuit pieces.
Step 3: Make the Glaze
- In a small bowl, stir together the melted butter and brown sugar until smooth.
- Pour the mixture evenly over the cinnamon-sugar-coated biscuit pieces in the bundt pan.
Step 4: Bake
- Place the bundt pan in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the center is cooked through.
- If the top begins to brown too quickly while the center is still doughy, tent the pan with aluminum foil to prevent over-browning.
Step 5: Cool and Serve
- Remove the Monkey Bread from the oven and allow it to cool in the pan for 10 minutes.
- Carefully invert the bundt pan onto a serving plate to release the bread. Serve warm and enjoy pulling apart the sweet, sticky layers!
Tips for Perfect Monkey Bread :
- Use Non-Flaky Biscuits: Flaky biscuit dough tends to separate during baking, so stick with buttermilk biscuits for the best results.
- Check for Doneness: Test the center of the Monkey Bread with a toothpick or skewer to ensure it’s fully cooked. If the dough is still raw in the middle, bake a few minutes longer.
- Tent with Foil: If the top is browning too quickly, loosely cover the pan with aluminum foil during baking.
- Grease the Pan Thoroughly: To avoid sticking, ensure the bundt pan is well-coated with non-stick spray, including the center tube.
Variations :
- Nutty Delight: Add chopped pecans or walnuts between the biscuit layers for a nutty crunch.
- Chocolate Lover’s Twist: Sprinkle mini chocolate chips between the biscuit layers for a gooey chocolate surprise.
- Fruity Fun: Add raisins or dried cranberries for a pop of sweetness.
- Cream Cheese Glaze: Drizzle a cream cheese icing over the Monkey Bread after baking for extra indulgence.
Easy Monkey Bread FAQs :
1. Can I Make Monkey Bread Ahead of Time?
Yes! Assemble the bread in the bundt pan the night before, cover it tightly with plastic wrap, and refrigerate. In the morning, let it come to room temperature before baking or add a few extra minutes to the cooking time.
2. How Should I Store Leftovers?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap the bread well and freeze for up to 3 months. Reheat in the oven or microwave before serving.
3. Can I Use Homemade Dough Instead of Canned?
Absolutely! While canned dough saves time, you can use homemade biscuit or yeast dough for a more traditional version.
4. What’s the Best Way to Reheat Monkey Bread?
Place individual portions on a microwave-safe plate and heat for about 10-15 seconds. Alternatively, reheat the entire bread in the oven at 300°F for about 10 minutes.
Serving Suggestions :
- Pair Monkey Bread with a cup of coffee, hot cocoa, or a mimosa for a cozy breakfast or brunch.
- Serve it as a dessert with a scoop of vanilla ice cream or a drizzle of caramel sauce.
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Easy Monkey Bread
This Easy Monkey Bread recipe is a nostalgic treat that’s perfect for any occasion. Whether you’re hosting brunch, celebrating a holiday, or simply indulging in a sweet treat, Monkey Bread delivers every time.
Ingredients
- 30 ounces refrigerated biscuit dough (non-flaky)
- 1 cup granulated sugar
- 2 tablespoons cinnamon
- 1 cup light brown sugar, packed
- ½ cup butter, melted
Instructions
- Preheat oven to 325°F. Coat a bundt pan with non-stick spray.
- Cut biscuits into quarters. In a large zip-top bag, combine cinnamon and sugar. Add half the biscuit pieces and shake to coat. Place coated pieces in the bundt pan. Repeat with remaining biscuits.
- In a small bowl, stir together melted butter and brown sugar. Pour evenly over the biscuits in the bundt pan.
- Bake for 30-40 minutes, until the top is golden and the center is cooked through. If the top browns too quickly, tent with foil.
- Let cool for 10 minutes, then invert onto a serving plate. Serve warm.
Notes
Nutrition (per serving):Calories: 400 | Carbs: 55g | Fat: 18g | Protein: 4g
This Easy Monkey Bread recipe is a nostalgic treat that’s perfect for any occasion. Whether you’re hosting brunch, celebrating a holiday, or simply indulging in a sweet treat, Monkey Bread delivers every time. Its buttery cinnamon-sugar coating and gooey texture make it impossible to resist. Happy baking!