If you’re looking for a fun, easy, and absolutely delicious recipe to brighten up your mornings or impress your family at brunch, Monkey Bread is the answer! This sticky, sweet, and cinnamon-filled treat is a crowd-pleaser that’s simple to make and guaranteed to disappear in minutes.
Whether you’re cooking with kids or whipping up a nostalgic favorite for adults, Monkey Bread is always a hit.
Let’s dive into the details of how to make this irresistible pull-apart bread that’s perfect for any occasion.
What is Monkey Bread?
Monkey Bread is a gooey, caramelized pull-apart bread made with biscuit dough coated in cinnamon sugar and baked with a buttery brown sugar glaze. It’s often served warm, making it a comforting treat that’s as fun to eat as it is delicious. While traditionally enjoyed as a breakfast item, it’s also fantastic as a dessert or snack.
Ingredients You’ll Need
The best part about Monkey Bread is that it uses simple ingredients you likely already have on hand. Here’s what you’ll need to make this recipe:
- 2 tubes refrigerated biscuit dough (8 biscuits each)
This is the base of the recipe and makes the process quick and easy. - 3/4 cup granulated sugar
Used for coating the biscuit pieces in sweetness. - 1 tablespoon ground cinnamon
Adds that classic warm spice flavor. - 3/4 cup butter
Provides richness and helps create the sticky caramel glaze. - 1 cup brown sugar
Combines with butter to form the gooey topping.
Step-by-Step Instructions
- Preheat and Prep Your Pan
Preheat your oven to 350°F (175°C). Liberally grease a 9-cup bundt pan to ensure the Monkey Bread doesn’t stick. If you’re unsure about the size of your bundt pan, test it by pouring water into the pan—it should hold 9 cups. - Prepare the Biscuit Pieces
Remove the biscuits from their cans and cut each biscuit into 4 equal pieces. This creates bite-sized chunks that are perfect for pulling apart later. - Coat with Cinnamon Sugar
Place the biscuit pieces in a large zip-top bag. Add the granulated sugar and ground cinnamon to the bag, seal it, and shake until all the pieces are evenly coated. - Assemble in the Bundt Pan
Transfer the coated biscuit pieces into your prepared bundt pan, spreading them out evenly. - Make the Caramel Glaze
In a small saucepan over medium heat, melt the butter and brown sugar together, stirring frequently until smooth and combined. Once ready, pour this mixture evenly over the biscuit pieces in the bundt pan. - Bake to Perfection
Place the bundt pan in your preheated oven and bake for 35 minutes, or until the center is no longer doughy. For added precaution, place the bundt pan on a baking sheet to catch any potential caramel overflow. - Cool and Flip
Let the Monkey Bread cool in the pan for about 5 minutes. Then, carefully flip it onto a serving dish. Allow it to cool for an additional 10 minutes before serving.
Tips for Success
- Bundt Pan Size Matters: Ensure your bundt pan is at least 9 cups in capacity to avoid overflow while baking. Larger pans will work fine, but smaller pans may not hold all the dough and glaze.
- Prevent Sticky Messes: Place a baking sheet under your bundt pan while baking to catch any caramel that might bubble over.
- Serve Warm: Monkey Bread tastes best when served warm—it’s easier to pull apart and enjoy the gooey goodness!
Why Everyone Loves Monkey Bread
Monkey Bread is more than just a recipe—it’s an experience! The act of pulling apart soft, sticky pieces of dough coated in cinnamon sugar brings joy to both kids and adults alike. It’s perfect for holiday mornings, weekend brunches, or even as a fun dessert after dinner.
Nutrition Information
While this treat isn’t exactly health food (it’s indulgent for a reason!), here’s an approximate breakdown of its nutritional content per serving (based on 8 servings):
- Calories: 333 kcal
- Carbohydrates: 47g
- Protein: 1g
- Fat: 17g
- Saturated Fat: 11g
- Cholesterol: 46mg
- Sodium: 162mg
- Sugar: 45g
Final Thoughts
Monkey Bread is one of those recipes that never fails to bring smiles to the table. Its sticky-sweet layers of cinnamon sugar-coated dough are simply irresistible, and it’s surprisingly easy to make. Whether you’re savoring it with a cup of coffee or sharing it with loved ones at brunch, this recipe is sure to become a favorite in your household.
So, grab some biscuit dough and get ready to bake up some joy—Monkey Bread awaits!
Print
Monkey Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Sticky, sweet, and simple! Both the kids and the adults love this easy breakfast treat.
Ingredients
- 2 tubes refrigerated biscuit dough (8 biscuits each)
- ¾ cup granulated sugar
- 1 tablespoon ground cinnamon
- ¾ cup butter
- 1 cup brown sugar
Instructions
Preheat oven to 350 degrees. Liberally grease a 9-cup bundt pan.
Remove the biscuits from the can and cut each biscuit into 4 pieces.
Place biscuit pieces into a large zip top bag and add the granulated sugar and cinnamon. Seal the bag and shake to coat the biscuit pieces in the cinnamon and sugar.
Add the biscuit pieces to the prepared bundt pan.
Melt the butter and brown sugar in a small sauce pan over medium heat, stirring often. Once smooth and combined, pour the mixture over the biscuits.
Bake for 35 minutes or until no longer doughy in the center.
Let cool for 5 minutes and then carefully flip onto a serving dish.
Let cool for 10 minutes before serving.
Notes
Test the size of your bundt pan by measuring water and pouring it into the pan. A 9-cup bundt pan will hold 9 cups of water. A larger bundt pan will also work fine, but do not use a smaller pan with this recipe.
We like to put our pan on a baking sheet before placing it in the oven, just in case the caramel leaks over the edges. It’s much easier to clean the baking sheet than the oven.
Nutrition
- Serving Size: 1 slice
- Calories: 333 kcal
- Sugar: 45 g
- Sodium: 162 mg
- Fat: 17 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 46 mg
