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Monkey Bread: easy monkey bread with biscuits — Breakfast recipe | AfoodrinkBreakfast

Monkey Bread

This sticky cinnamon-sugar pull-apart bread is made for sharing. Refrigerated biscuit dough keeps it simple, while a buttery brown sugar sauce bakes into a glossy caramel coating.

Total

55 min

Servings

10 to 12 servings

Level

Easy

Monkey bread is a sweet pull-apart bread made from small pieces of dough coated in cinnamon sugar and baked together in a Bundt pan. As it bakes, butter and brown sugar melt into the gaps and turn into a sticky sauce.

This version uses refrigerated biscuit dough, which makes it friendly for beginners and busy mornings. You still get the fun shape, the caramel edges, and the soft center without making yeast dough from scratch.

Serve it warm, when the pieces pull away easily and the sauce is still glossy. It works for brunch, holidays, sleepovers, or any morning that can use a little cinnamon.

01What you'll need

Ingredients

9 items · 10 to 12 servings

  • Nonstick cooking spray or softened butter, for the pan
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 cans refrigerated biscuit dough, about 16.3 ounces each
  • 3/4 cup packed light brown sugar
  • 3/4 cup unsalted butter, melted
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract, optional
  • 1/2 cup chopped pecans or walnuts, optional

02How to make it

Step-by-step

  1. 1. Prep the pan

    Heat the oven to 350°F. Coat a 10- to 12-cup Bundt pan well with nonstick cooking spray or softened butter. Be sure to grease the center tube and all the ridges so the bread releases cleanly.

  2. 2. Mix the cinnamon sugar

    In a large bowl or a zip-top bag, stir together the granulated sugar and cinnamon. This mixture will coat each piece of dough and help create the crackly, sweet edges.

  3. 3. Cut the biscuits

    Open the biscuit cans and separate the biscuits. Cut each biscuit into 4 pieces. Kitchen scissors or a small knife both work well.

  4. 4. Coat the dough

    Add the biscuit pieces to the cinnamon sugar a handful at a time. Toss or shake until every piece is coated. Place the coated pieces into the prepared Bundt pan, scattering the nuts between layers if using.

  5. 5. Make the brown sugar sauce

    In a medium bowl, stir together the melted butter, brown sugar, salt, and vanilla if using. The mixture may look slightly separated, and that is fine.

  6. 6. Pour over the dough

    Pour the brown sugar sauce evenly over the biscuit pieces in the pan. Use a spatula to scrape out the bowl so all the sauce goes in.

  7. 7. Bake until bubbling

    Bake for 30 to 35 minutes, until the top is deep golden brown and the sauce is bubbling around the edges. If the top browns too quickly, loosely cover it with foil for the last 10 minutes.

  8. 8. Cool, then turn out

    Let the monkey bread cool in the pan for 10 minutes. Place a large serving plate over the pan, then carefully flip both together. Lift off the pan. Use caution, because the caramel sauce will still be hot.

  9. 9. Serve warm

    Pull apart pieces with clean hands or use tongs or a serving spoon. Monkey bread is at its softest and stickiest while warm.

03From our kitchen

Cook's tips

  • Make-ahead option: Cut and coat the biscuit pieces, then layer them in the greased pan. Cover and refrigerate overnight. In the morning, make and pour over the butter-brown sugar sauce, then bake. Add 3 to 5 extra minutes if the dough is cold.
  • Storage: Cover leftovers and keep at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat portions in the microwave for 15 to 25 seconds to soften the caramel.
  • Freezing: Baked monkey bread can be frozen in portions for up to 2 months. Wrap well, thaw in the refrigerator, then warm before serving.
  • Dough swap: You can use refrigerated cinnamon roll dough instead of biscuit dough. Cut each roll into pieces and save the icing to drizzle on top after baking.
  • Nut-free version: Simply leave out the nuts. For a little crunch without nuts, try 1/3 cup toasted pumpkin seeds, or skip the crunch altogether.
  • Pan note: A Bundt pan gives the classic shape and helps the center bake evenly. If you do not have one, use a 9-by-13-inch baking dish and start checking around 25 minutes.

Cook's note

Monkey bread is easiest to unmold while the caramel is warm but not boiling hot. Ten minutes of cooling is the sweet spot for most Bundt pans. If a few pieces stick, spoon them back onto the plate and drizzle any sauce from the pan over the top.

04Frequently asked

Questions & answers

Can I make monkey bread without a Bundt pan?

Yes. Use a 9-by-13-inch baking dish and spread the coated dough pieces in an even layer. Bake at 350°F for about 25 to 30 minutes, until golden and bubbling. The shape will be different, but it will still taste great.

Why did my monkey bread stick to the pan?

The pan may not have been greased enough, or the bread may have cooled too long before being turned out. Grease every part of the pan well, including the center tube, and invert the bread after about 10 minutes.

How do I know when monkey bread is fully baked?

Look for a deep golden top and bubbling sauce around the edges. If you gently separate a piece near the center, it should look cooked through and not doughy. If needed, bake 5 minutes longer and cover loosely with foil to prevent over-browning.

Can I use homemade biscuit dough?

Yes. Use about 2 pounds of biscuit dough and cut it into small pieces. Homemade dough may bake a little differently, so check for doneness by color and texture rather than time alone.

Can I add a glaze?

Yes. Whisk 1 cup powdered sugar with 1 to 2 tablespoons milk and a small splash of vanilla. Drizzle it over the warm, unmolded monkey bread. The recipe is sweet already, so add glaze lightly.

05Keep cooking

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